Loaded Sweet Potatoes with Chicken & Beet Kraut

These Loaded Sweet Potatoes with Chicken & Beet Kraut are a hearty, wholesome meal packed with protein and bold flavor. Fluffy roasted sweet potatoes are filled with shredded chicken, tangy Cleveland Kitchen Beet Kraut, creamy goat cheese, and finished with a drizzle of hot honey for the perfect balance of sweet and savory.

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 4 medium sweet potatoes
• 2 cups shredded rotisserie chicken
• 1 cup Cleveland Kitchen Beet Medley Sauerkraut
• 4 oz goat cheese, crumbled
• 2 tbsp hot honey
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 400°F.
2. Scrub the sweet potatoes and pierce each several times with a fork. Place the sweet potatoes on a baking sheet and bake for 45–50 minutes, or until fork tender.
3. While the sweet potatoes bake, warm the shredded chicken in a skillet or microwave until heated through.
4. Slice each sweet potato lengthwise and gently fluff the flesh with a fork.
5. Divide the warm chicken evenly among the sweet potatoes. Top with Cleveland Kitchen Beet Kraut and crumbled goat cheese. Drizzle each sweet potato with hot honey. Garnish with chopped parsley, if desired, and serve immediately.

Tips & Variations

• Add toasted pecans or walnuts for extra crunch.
• Substitute shredded turkey or leftover grilled chicken.
• Sprinkle with pumpkin seeds for additional texture.
• Serve with a simple green salad for a complete meal.

Storage

• Store the sweet potatoes, chicken, and Beet Kraut separately in airtight containers in the refrigerator for up to 4 days.
• Reheat the sweet potatoes and chicken before assembling.
• Add the Beet Kraut, goat cheese, and hot honey just before serving.