Splenda Sweet Swaps

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The SPLENDA® Brand proudly supports the American Heart Association’s Simple Cooking with Heart™. They’re helping us prepare for our Thanksgiving dinner with this delicious Chipotle Chicken Stuffed Sweet Potatoes recipe made with SPLENDA® No Calorie Sweetener. This savory comfort food is perfect for a chilly fall evening, and is sure to please.

Chipotle Chicken Stuffed Sweet Potatoes Recipe

Servings Per Recipe: 4 Servings

Serving Size: 1 potato, ¾ chicken and bean mixture


  • 4 medium sweet potatoes, thoroughly washed
  • 1 lb. boneless, skinless chicken breasts, all visible fat discarded
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon black pepper
  • cooking spray
  • ½ medium white or yellow onion, diced
  • ¾ cup frozen corn, thawed, drained
  • 15 oz. canned, low-sodium black beans
  • Juice of 1 lime
  • 1 teaspoon SPLENDA® No Calorie Sweetener, Granulated
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 2 tablespoons water
  • 2 tablespoons reduced-fat shredded pepper jack cheese


Preheat oven to 400ºF.

Pierce each sweet potato all around with a fork. Place potatoes on a baking sheet and bake for 1 hour until potatoes pierce easily with a fork.

While potatoes are baking, rub chicken breasts with olive oil and place in a baking dish, sprinkle with pepper. Bake in the same preheated oven as the potatoes for 20-25 minutes until chicken is cooked through. Remove chicken from the oven and let cool. Once cooled, shred chicken gently with a fork and set aside.

Spray a large skillet with cooking spray. Over medium heat, sauté onion 2-3 minutes until translucent. Stir in corn and beans stirring occasionally until heated through, approximately 3-5 minutes. Gently add chicken, lime juice, SPLENDA® No Calorie Sweetener, cumin, chili powder, garlic powder, oregano, and water. Stir until well blended and cook until mixture is warmed through.

Carefully remove potatoes from oven and slice open lengthwise (be careful of steam!). Add ¼ of bean and chicken mixture to each potato and top with cheese. Return to oven until cheese is melted.

Nutritional Information

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