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Buffalo Chicken Stuffed Sweet Potatoes
Linda

Buffalo Chicken Stuffed Sweet Potatoes

These insanely easy and subtly spicy buffalo chicken stuffed sweet potatoes are so delicious. Oven-baked sweet potatoes filled high with shredded buffalo chicken and finished with blue cheese crumbles! This healthier-for-you option makes a great snack, lunch, or weeknight dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium-large sweet potatoes, skin washed/cleaned
  • 2 boneless skinless chicken breasts
  • 1/2 cup buffalo sauce (such as Frank’s RedHot)
  • 1/2 cup blue cheese crumbles
  • salt and pepper, to taste
  • olive oil, for drizzling on sweet potatoes
  • finely chopped scallions or green onions, for garnish (optional)

Equipment

  • Baking tray for roasting chicken
  • Oven set to 425°F
  • Mixing Bowl for tossing shredded chicken with sauce
  • foil for wrapping sweet potatoes

Method
 

  1. Preheat the oven to 425°F (220°C). Wash and pat dry the sweet potatoes. Pierce each potato with a fork several times and drizzle with olive oil. Wrap each one in foil.
  2. Generously season chicken breasts with salt and pepper. Place them on a small baking tray or dish.
  3. Roast sweet potatoes for 1 hour. Roast chicken for 30 minutes or until fully cooked through.
  4. Shred chicken with two forks (or in a stand mixer with the paddle attachment). Toss the shredded chicken with buffalo sauce until evenly coated.
  5. Once sweet potatoes are baked and slightly cooled, cut a slit in each. Fluff the insides with a fork and stuff with the buffalo chicken mixture. Top with blue cheese crumbles and optional scallions.

Notes

Alternatively, you can boil the chicken breasts or use a store-bought rotisserie chicken (white meat shredded). You may also cook both the chicken and sweet potatoes in an InstantPot, following manufacturer directions.