We Tried the 100 Million View Sweet Potato Recipe and were SHOCKED!

Let’s set the scene. It’s 5:30pm, the “witching hour,” and I am standing at the counter trying to figure out what’s for dinner with an army of small humans releasing high pitched screams at will. This is what is known to most parents as a standard afternoon, and it’s also when most of us (including myself) tend to frantically snack on whatever leftovers or kids’ snacks are within arm’s reach in the kitchen. And to make things even worse, by the time we finally manage to sort out the kids and figure out what we’re having for dinner, it’s too late. Our bellies are filled with a random assortment of readily available crackers, chips, leftover kids’ meals, and snacks.

That is why this recipe caught my eye. Not only was it one of the most viral recipes I’ve ever seen (with 100 million views courtesy of @itsjackearly), but I knew instantly that if it actually tasted good, it would be a dream meal prep option to help Brodie and I prevent the chaotic evening snack marathon from happening over and over during the week.

So without further ado, Baby Ashton and I decided to give this recipe a go with big, big hopes of it turning into a success. Because although I knew the likelihood of Baby Ashton and our boys eating this recipe was low, I knew the odds of this recipe being a success for Brodie and me had some serious potential and would help us continue our journey of doing our best to eat healthy foods so we can look and feel our best for the kids.

Sweet potatoes are one of the best carbs you can build a plate around: real fiber, a ton of vitamin A, and enough natural sweetness that the whole thing tastes indulgent even though it isn’t. Pair that with lean protein and a little healthy fat from the avocado, and you’ve got a meal that’s actually balanced instead of just “not terrible.” It’s the kind of dinner that refuels you instead of just filling a hole, which matters a lot more once you’re the one doing bedtime, bath, and the 11pm feed on four hours of sleep.

I’ve also been running a lot (btw, here’s my free running guide if you want to join me) and it’s been transforming my physical health. My HRV has doubled and my RHR is down into the low 40s, numbers I thought were impossible a month ago. But one of the keys to continuing my running journey is fueling my body appropriately, and this recipe checks every single box. You are what you eat, and if you want to be a strong, confident, energized parent, you need the right fuel.

I knew from the second Baby Ashton watched this video there was zero chance he’d taste it, lol. But I didn’t let that deter me, because again, I thought this could be a dream recipe for us as parents who want to be healthy.

So when it came time for the taste test, I gave it a go solo. And I can tell you with 100% conviction: it is incredible. So, so, so good. I didn’t get Brodie’s reaction on camera, but her thoughts are exactly the same.

This recipe is a 10/10, and if the rating could go higher, it would. I’ll be eating this multiple times a week.

Jack’s recipe didn’t need any tweaks, but we did do a few things slightly differently. The most important tweak, especially for busy adults, is the meal prepping factor. This to me is a must.

1. Ground chicken instead of beef. Any protein works here honestly, and the beef version is fantastic too, we love it just as much.

2. A bit of cajun spice on the chicken. Not necessary, but I like a little more flavor, and it’s one extra step I can do one-handed while someone’s attached to my leg.

3. Peri peri sauce on top instead of anything else. I like heat, and it’s basically zero calories, which is the best kind of condiment. (Nando’s peri peri sauce is my go to: [link here].)

4. We meal prep it. This is the one that actually matters for parents. Bake a batch of sweet potatoes, cook a big batch of protein, and portion it out. All week it’s just sweet potato plus protein back in a pan or the microwave for a few minutes, and dinner exists again. No standing over a stove while chaos happens around your ankles more than once.

Bake 3 sweet potatoes, split in half, face down, at 425°F for 40–45 minutes, until they’re caramelized on the cut side. This makes 6 servings for the week, you’re welcome, future you.

Cook your ground chicken seasoned with cajun spice, salt, and pepper.

Per serving:

• 1/2 baked sweet potato

• 7 oz lean ground chicken (any protein works, the beef version is just as good)

• 35g fat-free mozzarella

• Pico de gallo (store-bought, no shame)

• 1/4 avocado

• Flaky salt

• Peri peri sauce, to taste

Macros per serving, roughly: 520 calories, 47g protein / 19g fat / 40g carbs. (Estimates: will shift a little depending on your chicken and how generous you are with the avocado. Still a much more reasonable number than the original.)

Being healthy as a parent was never really about the sweet potato. It’s about having enough left in the tank to get through the witching hour without losing your mind, to still go for that run even when you’re running on fumes, and to feed yourself something real instead of finishing the crusts off someone else’s sandwich at 8pm. Meals like this one aren’t just food, they’re what make it possible to keep showing up, screaming children and all.