Peach season is upon us and these Hot Honey Peach & Whipped Feta Stuffed Sweet Potatoes are a delicious meal you need to make! They are made with fresh ingredients, are packed with protein and so much flavor.

a baked sweet potato with whipped feta, chicken and peach salsa

I love using seasonal ingredients to inspire the meals that I make and you truly can’t beat peach season! While there are so many delicious treats to make with them, I also love to cook with them. These Hot Honey Peach & Whipped Feta Stuffed Sweet Potatoes combine salty whipped feta, juicy balsamic chicken and sweet peach salsa for a perfect flavor combination.

This recipe has several components but is very simple to make! You start by roasting sweet potato halves until golden and tender. While those cook, you grill up some juicy balsamic marinated chicken. After that, you mix together a fresh peach and avocado salsa and blend up the creamy whipped feta. Layer all of that onto the baked potatoes, then finish them off with a drizzle of hot honey! Are you drooling yet? You better be!

If you love a sweet and savoury meal then you will love this one! It can be enjoyed as lunch, or dinner and if you’re not a fan of sweet potatoes, you can serve it over rice.

a black plate with a sweet potato topped with creamy feta cheese, chicken and peach salsa

Tips for Making Perfect Whipped Feta Stuffed Sweet Potatoes

For the sweet potatoes, give them a good 30-40 minutes to cook. This gets them nice and golden and slightly caramelized underneath making them so delicious.
With any marinated chicken, you want to allow for at least 3-4 hours for it to marinade. This will give you lots of flavor throughout the chicken. If you have the time 8 or more hours is even better.
The whipped feta is quite thick, so you will want a good blender or food processor. You can also heat up the cream cheese slightly before blending to help it blend nice and smooth.

Hot Honey Peach & Whipped Feta Stuffed Sweet Potato Ingredients

Sweet Potatoes– You can use any kind you like. Yams or Japanese sweet potatoes are my favorite.

Chicken– Thighs or breasts work.

Balsamic Vinegar– This is the base of the chicken marinade.

Olive Oil- Can sub with avocado oil if you prefer.

Honey– You can use regular or hot honey whichever you have.

Lemon– Fresh squeezed lemon adds delicious freshness to the marinade and the peach salsa.

Peaches- Ripe peaches that aren’t too soft are best.

Avocado– Again you want ripe but not too soft so it holds its shape.

Red Onion– Diced nice and fine.

Basil– Fresh basil adds a delicious layer of flavor.

Feta Cheese– Block feta is the best.

Cream Cheese– This helps give a beautifully creamy texture to the whipped feta.

Garlic– Fresh over pre minced is always better.

Dijon Mustard– Just a touch for the chicken marinade.

The Steps

Start by whisking together the balsamic vinegar, olive oil, garlic, lemon juice, honey, dijon and salt and pepper in a small bowl.
Then, take the chicken and place it in a casserole dish or a large ziploc bag. Pour the marinade over the chicken, seal or cover it, then place it in the fridge for minimum 3 hours or up to over night.
When you are ready to cook, preheat your oven to 415F.
Take the sweet potatoes and slice them in half lengthwise. Drizzle a few tbsp of olive oil over a baking sheet, and sprinkle over some salt. Place the sweet potatoes on the pan flat side down, then bake for about 30 minutes or until fork tender.
Next, heat your grill to 400F. Place the chicken on the grill and cook for 7-10 minutes per side or until internal temp reaches 165F. Remove, then slice thin.
While the chicken cooks, stir together all of the peach salsa ingredients in a bowl. Set aside.
Finally, add all of the whipped feta ingredients to a blender or food processor and blend until smooth. It will be quite thick, if it isn’t blending you can add a bit more olive oil.
Once everything is cooked, take one of the sweet potato halves and cut a shallow slit down the middle to open it up a bit.
Take a big spoonful of the whipped feta and place in on the sweet potatoes.
Add some of the sliced chicken on top, followed by a few spoonfuls of the peach salsa and a drizzle of hot honey. Enjoy!

a plate with a roasted sweet potato cut in half

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more easy and fresh meals to make this Summer?

https://cmbarndominium.com/healthy-flavourful-chicken-shawarma-bowls/

https://cmbarndominium.com/steak-pasta-salad-with-fresh-basil-vinaigrette/

https://cmbarndominium.com/tender-flavourful-venison-steak-fajitas/


			
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Hot Honey Peach & Whipped Feta Stuffed Sweet Potatoes



				
				Yield: 
				4 servings
			
	
						
				Prep Time: 
				30 minutes 
			
					
				Cook Time: 
				30 minutes 
			
					
				Additional Time: 
				3 hours 
			
					
				Total Time: 
				4 hours 
			
			

		
			Golden baked sweet potatoes topped with salt whipped feta, juicy balsamic chicken, a fresh peach salsa and hot honey drizzle.
		
		
	
	
		
	
			

				
		Ingredients

											
									
						8 chicken thighs or 4 chicken breasts					
									
						1/4 cup balsamic vinegar					
									
						1/4 cup olive oil					
									
						2 cloves fresh minced garlic					
									
						1 tbsp fresh lemon juice					
									
						1 tbsp honey 					
									
						1/2 tbsp dijon mustard					
									
						pinch of salt & pepper					
									
						2 large sweet potatoes					
									
						hot honey for topping					
							
												For the Whipped Feta
						
									
						4 oz feta cheese					
									
						4 oz cream cheese					
									
						2 cloves fresh garlic					
									
						1/4 cup olive oil					
							
												For the Peach Salsa
						
									
						2 peaches diced					
									
						1 avocado diced					
									
						1/2 cup red onion finely diced					
									
						1/4 cup fresh chopped basil					
									
						juice of half a lemon					
									
						pinch of salt					
							
			
		
		
		Instructions
		Start by whisking together the balsamic vinegar, olive oil, garlic, lemon juice, honey, dijon and salt and pepper in a small bowl. 
Then, take the chicken and place it in a casserole dish or a large ziploc bag. Pour the marinade over the chicken, seal or cover it, then place it in the fridge for minimum 3 hours or up to over night. 
When you are ready to cook, preheat your oven to 415F. 
Take the sweet potatoes and slice them in half lengthwise. 
Drizzle a few tbsp of olive oil over a baking sheet, and sprinkle over some salt. Place the sweet potatoes on the pan flat side down, then bake for about 30 minutes or until fork tender. 
Next, heat your grill to 400F. 
Place the chicken on the grill and cook for 7-10 minutes per side of until internal temp reaches 165F. Remove, then slice thin.
While the chicken cooks, stir together all of the peach salsa ingredients in a bowl. Set aside. 
Finally, add all of the whipped feta ingredients to a blender or food processor and blend until smooth. It will be quite thick, if it isn't blending you can add a bit more olive oil. 
Once everything is cooked, take one of the sweet potato halves and cut a shallow slit down the middle to open it up a bit. 
Take a big spoonful of the whipped feta and place in on the sweet potatoes. 
Add some of the sliced chicken on top, followed by a few spoonfuls of the peach salsa and a drizzle of hot honey. Enjoy!
	
	
		Notes
		
			
* If you don't love sweet potatoes, you can serve this whole meal over rice instead! 
* Want to switch it up with red meat? Use the same mrinade for steak of your choosing! 

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Dinner

Hot Honey Peach & Whipped Feta Stuffed Sweet Potatoes

Tips for Making Perfect Whipped Feta Stuffed Sweet Potatoes

Hot Honey Peach & Whipped Feta Stuffed Sweet Potato Ingredients

The Steps