This recipe brings together two of my kitchen favorites, creamy chicken pot filling and roasted sweet potatoes, into a weeknight friendly meal that feels special and restorative. I first developed this combination on a busy Monday when the fridge offered cooked chicken, a couple of large sweet potatoes, and a craving for something warm and satisfying. The idea to blend fat free cottage cheese into the filling came from a desire to boost protein while keeping the texture silky, and the result immediately became a family favorite for dinner and easy lunches.

What makes this dish memorable is the balance between the sweet, caramelized edges of the roasted potato and the savory, well seasoned filling that spills over the cut top. Each bite gives you tender sweet potato, tender chicken, and a creamy vegetable laden sauce that has the comfort of classic pot pie without the fuss of pastry. I love serving this when friends drop by or when I want something nourishing after a long day. It holds up well for leftovers and always earns requests for seconds.

Ingredients

• Sweet Potatoes: Use four large sweet potatoes that are firm and unblemished, about 10 to 12 ounces each. Look for orange fleshed varieties for a naturally sweet flavor and creamy texture when roasted.
• Cooked Chicken Breast: Four cups diced or shredded cooked chicken, leftover roasted or poached chicken works best. Skinless breast keeps the dish lean and provides a neutral base for seasonings.
• Fat Free Cottage Cheese: Two cups blended until smooth to act as the creamy binder. Choose a brand you enjoy for texture, and blend to eliminate curds for the best sauce consistency.
• Frozen Mixed Vegetables: Two cups of a mix containing corn peas and carrots. Frozen vegetables save time and keep vibrant color and texture after quick sautéing.
• Chicken Broth: Three quarters cup low sodium broth to loosen the filling and concentrate savory flavor. Adjust salt after combining with cottage cheese.
• Onion and Seasoning: One medium onion diced, one teaspoon garlic powder, half teaspoon dried thyme, one tablespoon olive oil, and salt and pepper to taste to build the aromatic base.

Instructions

Roast the Sweet Potatoes:Preheat the oven to 400 degrees Fahrenheit. Pierce each sweet potato several times with a fork to allow steam to escape. Place them directly on the oven rack so heat circulates evenly and roast for 45 to 55 minutes until a fork slides in and the interior is soft. Look for slightly wrinkled skin and a deep orange color at the cut for ideal doneness.Prepare the Aromatics:While the potatoes roast, heat one tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook until translucent and lightly golden, about three to four minutes. The slow softening of the onion builds sweetness that complements the sweet potato.Sauté Vegetables and Chicken:Add two cups frozen mixed vegetables to the skillet and cook for about five minutes until tender but not mushy. Stir in four cups diced cooked chicken, pour in three quarters cup chicken broth, and add one teaspoon garlic powder and half teaspoon dried thyme. Simmer gently for five to seven minutes so the flavors meld and excess liquid reduces slightly.Blend Cottage Cheese and Finish the Filling:Place two cups fat free cottage cheese into a blender or use an immersion blender and puree until completely smooth. Remove the skillet from heat and stir the blended cottage cheese into the chicken mixture until combined into a creamy sauce. Taste and adjust salt and pepper. The cottage cheese will thicken when off the heat while maintaining a silky texture.Assemble and Serve:When sweet potatoes are done, carefully remove from the oven and let cool for five minutes. Slice each potato lengthwise and gently fluff the interior with a fork to create a cavity. Spoon generous amounts of the creamy chicken mixture into each potato until overflowing slightly. Garnish with fresh thyme leaves or chopped parsley and serve hot.

Storage Tips

Store assembled but uneaten portions in airtight glass containers for up to three days in the refrigerator. To prevent the filling from over saturating the potato cavity while chilled, store filling separately from the roasted sweet potatoes and combine when reheating. For longer storage freeze the filling in portion sized containers up to three months. Thaw overnight in the fridge and reheat gently on the stove or in a microwave until piping hot before stuffing the potato. Reheat whole stuffed potatoes in a 350 degree Fahrenheit oven for 12 to 18 minutes to maintain texture and avoid sogginess.

Ingredient Substitutions

If you need dairy free options swap the fat free cottage cheese for an equal amount of unsweetened full fat plain dairy free yogurt or blended silken tofu to maintain a creamy texture. For a richer version use one cup low fat cottage cheese and half cup Greek style yogurt, remembering to adjust salt because yogurt can be tangier. Replace the frozen mixed vegetables with fresh diced carrots peas and corn in equal proportions, increasing cook time by a few minutes for fresh produce. For a vegetarian variation omit the chicken and add cooked lentils or firm tofu cubes as the protein base.

Serving Suggestions

Serve these stuffed sweet potatoes with a crisp green salad dressed lightly with lemon and olive oil to cut through the creaminess. A simple side of roasted Brussels sprouts or steamed green beans pairs well and adds color to the plate. For a heartier meal add a crisp topping such as toasted breadcrumbs mixed with a tablespoon olive oil and a pinch of smoked paprika. Garnish with fresh thyme leaves or chopped chives for aroma and visual appeal. These halves are also perfect for family style serving on a platter for casual gatherings.

Seasonal Adaptations

In fall and winter toss in seasonal vegetables like roasted butternut squash and parsnips or swap in frozen green bean medley. In spring and summer lighten the filling by swapping peas for edamame and adding fresh herbs such as dill and tarragon. For holiday meals add a splash of white wine to the pan as you simmer the filling for added depth, and finish with a tablespoon of Dijon mustard for a festive flavor boost. Small adjustments make this dish fit any season with minimal effort.

Meal Prep Tips

Prepare the filling two to three days in advance and store in airtight containers. Roast a batch of sweet potatoes and keep them in the refrigerator for quick assembly. When packing lunches portion the filling and warm the potato then assemble just before eating to avoid soggy skins. Mason jars or microwave safe containers work well for reheating. For fastest weeknight service reheat filling on the stove and microwave potatoes for two to three minutes before stuffing.

Success Stories

I have received messages from readers who used this as a recovery meal after races, and one friend told me she made a double batch for her college bound son who appreciated the high protein and simplicity. A potluck host reported that this disappeared quickly and guests were surprised at how satisfying it was without heavy cream or pastry. Those stories keep me testing small tweaks, and each success reinforces how a few well chosen ingredients can yield a comforting family favorite.

These stuffed sweet potatoes combine homestyle comfort with practical nutrition and flexible preparation methods, and I hope they become one of your reliable weeknight solutions. Enjoy the warm contrast of tender sweet potato and creamy filling and make it your own with favorite herbs and toppings.