Bacon-Chicken-Ranch-Stuffed Sweet Potatoes

Swap sweet potatoes for traditional spuds next time you’re making baked potatoes! Sweet potatoes are nutrient-rich and good source of both fiber and potassium. Plus, they cook more quickly! Make this a vegetarian recipe by leaving most of the sweet potato intact, omitting the bacon (use olive oil to sauté red onion), and topping with a few fried or soft-boiled eggs or a mild, crumbled cheese of your choice (such as goat’s or sheep’s milk).



  • 1 pound maple pork bacon strips
  • 4 small sweet potatoes (scrubbed)
  • 1 head broccoli (cut into small, bite-size florets)
  • 1 medium red onion (diced)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons ranch-seasoning spice blend (see recipe below)
  • ½ pound boneless skinless chicken breasts
  • 1 tablespoon chopped chives
  • 2 tablespoons ranch dressing (for gluten-free and dairy-free, try Daiya brand)


  • 2 tablespoons dried parsley
  • 1½ tablespoons dried chives
  • 2 teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1 teaspoon dried onion flakes
  • 1 teaspoon dried dill
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper


Bacon chicken ranch stuffed sweet potatoes


  1. Preheat oven to 400°. Line one rimmed baking sheet with parchment paper and another with foil. Place a wire baking rack on the foil-lined sheet and evenly distribute bacon slices on the rack (about two slices per person); bake 15–20 minutes or until crispy. Reserve bacon fat drippings to sauté onion.
  2. Pierce sweet potatoes with a fork and place on parchment-lined baking sheet, along with broccoli florets seasoned with salt and pepper; take care to keep vegetables separated because the broccoli will finish roasting long before the potatoes. Bake sweet potatoes 45–60 minutes or until soft, and broccoli florets 20 minutes or until they begin to brown.
  3. Add 1–2 tablespoons reserved and melted bacon fat to a small sauté pan, along with onion, and cook until onion is translucent. Set aside.
  4. Preheat oven to 425°, line a rimmed baking sheet with aluminum foil, and lightly grease with coconut or avocado oil.
  5. Whisk olive oil, lemon juice, and 2 tablespoons of ranch-seasoning mix in a medium glass bowl to form a paste. Brush on top of chicken breasts, season with salt and pepper, and bake chicken for 30–35 minutes or until internal temperature reaches 165°. (Check at 15 minutes. If chicken is browning too quickly, cover with foil.) Set aside chicken to cool slightly.
  6. Slice sweet potato open lengthwise and pinch the ends slightly toward the middle. Fluff the inside of the sweet potato with a fork.
  7. Shred chicken and place in bowl. Add broccoli. Mix in ranch dressing. Top each potato with one-quarter of filling. Sprinkle with 1–2 tablespoons onion and 1–2 pieces crumbled bacon. Garnish with chopped chives and a drizzle of ranch dressing.

Potatoes can be assembled ahead of time. When ready to eat, place potatoes on a parchment-lined baking sheet and bake for 10 minutes at 425°.

For the Ranch-Seasoning Spice Blend

Quickly combine spices, using a whisk or a mini/regular food processor if needed. Recipe will yield about 5 tablespoons. You’ll need 2 tablespoons for this recipe; store the rest in a small glass food-storage container for future use.


Serves: 4 people | Calories per serving: 423


Recipe and photo thanks to Delicious Living



Join our email list for Sales, Classes and Store News!

Written by