This Buffalo Chicken Stuffed Sweet Potatoes recipe combines the sweet, tender flavor of baked sweet potatoes with a zesty, spicy buffalo chicken filling. Topped with creamy ranch or blue cheese dressing, this dish is not only a delicious comfort food option but also a nutritious, protein-packed meal perfect for weeknights or meal prepping.
Recipe Tips and Tricks
- Use rotisserie chicken to save time.
- Adjust the buffalo sauce heat level to suit your preference.
- Bake sweet potatoes directly on the oven rack for crispier skin.
- If you’re short on time, microwave sweet potatoes for quicker cooking.
- Garnish with fresh parsley or green onions for extra flavor and presentation.
Why You’ll Love This Recipe
This recipe is a perfect balance of indulgence and healthiness. The natural sweetness of the sweet potatoes complements the spicy buffalo chicken, creating a flavorful harmony. It’s easy to prepare, highly customizable, and packed with protein, fiber, and vitamins. Plus, it’s a family-friendly dish that works for meal prep or gatherings.
Buffalo Chicken Stuffed Sweet Potatoes
Spicy buffalo chicken stuffed inside baked sweet potatoes, topped with ranch or blue cheese dressing for a comforting, healthy dinner.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
- 2 tbsp melted butter
- ½ cup plain Greek yogurt or ranch dressing
- 2 tbsp chopped green onions (optional)
- 1 tbsp fresh parsley (optional)
- Salt and pepper to taste
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place on a baking sheet and bake for 40-50 minutes, or until tender.
- Prepare the Buffalo Chicken: In a large bowl, combine the shredded chicken, buffalo sauce, and melted butter. Mix well to coat the chicken evenly. Adjust seasoning with salt and pepper to taste.
- Assemble the Stuffed Potatoes: Once the sweet potatoes are done, let them cool slightly. Slice each potato lengthwise and gently fluff the flesh with a fork. Spoon the buffalo chicken mixture over each sweet potato.
- Add Toppings: Drizzle with Greek yogurt or ranch dressing. Garnish with chopped green onions and fresh parsley if desired.
- Serve and Enjoy: Serve immediately with extra buffalo sauce or dressing on the side.
Notes
- Cooking sweet potatoes in the microwave: Poke holes and microwave for 6-8 minutes, flipping halfway.
- Use a parchment-lined baking sheet to minimize cleanup.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 320Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 69mgSodium 1043mgCarbohydrates 26gFiber 4gSugar 9gProtein 22g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Sweet Potatoes: Choose medium-sized, evenly shaped sweet potatoes for even cooking. They’re rich in fiber and beta-carotene.
- Chicken: Shredded rotisserie chicken or leftover grilled chicken works best. It’s quick and saves time.
- Buffalo Sauce: Use your favorite brand or make your own with hot sauce, butter, and a splash of vinegar.
- Greek Yogurt or Ranch: For a creamy and tangy topping. Substitute with blue cheese dressing for a bolder flavor.
- Optional Toppings: Fresh parsley, green onions, or crumbled blue cheese elevate the dish with added texture and flavor.
Variations and Substitutions
- Meatless Option: Swap chicken for jackfruit or chickpeas for a vegetarian version.
- Dairy-Free: Use vegan butter and dairy-free ranch or yogurt.
- Low-Carb: Substitute sweet potatoes with roasted spaghetti squash or zucchini boats.
- Mild Version: Reduce the buffalo sauce or mix it with honey for a sweeter, less spicy option.
- Additional Add-ins: Mix in shredded carrots or celery for extra crunch.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
- Freezer: Freeze stuffed sweet potatoes without toppings for up to 2 months. Thaw overnight in the fridge before reheating.
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