Ready to transform your dinner routine? These Buffalo Chicken Stuffed Sweet Potatoes bring together the fiery kick of buffalo sauce with the natural sweetness of baked sweet potatoes in one incredibly satisfying meal. It’s the kind of dish that makes you wonder why you haven’t been pairing these flavors all along!
I stumbled upon this combination years ago when looking for a healthier way to enjoy buffalo chicken, and it’s been a staple in my kitchen ever since. The contrast between the spicy chicken and the sweet, fluffy potato creates a flavor explosion that’s genuinely addictive.
Why This Recipe is Awesome
Buffalo Chicken Stuffed Sweet Potatoes brilliantly balance nutrition and indulgence in one complete package. Unlike traditional buffalo wings with their deep-fried heaviness, this dish delivers all that tangy, spicy buffalo flavor while incorporating nutrient-dense sweet potatoes as the base.
What makes this recipe particularly special is its versatility. You can adjust the heat level to your preference, prep components ahead of time, and even set up a “buffalo potato bar” for casual entertaining. The combination works surprisingly well – the natural sweetness of the potatoes tempers the heat of the buffalo sauce while adding a satisfying depth that plain potatoes just can’t match.
As someone who’s experimented with countless buffalo chicken variations, I can confidently say this version offers the perfect balance of convenience, nutrition, and that craveable buffalo flavor we all love.
Equipment needed: Baking sheet, mixing bowl, fork, skillet
Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes scrubbed clean
- 2 cups cooked and shredded chicken rotisserie chicken works great
- 1/2 cup buffalo sauce like Frank’s RedHot, plus more for drizzling
- 2 tablespoons butter melted
- 1/4 cup ranch dressing
- 1/4 cup blue cheese crumbles or substitute with shredded cheddar for non-blue cheese lovers
- 3 green onions thinly sliced
- 2 tablespoons chopped fresh cilantro optional
- 1/4 cup diced celery for garnish optional
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper for easier cleanup.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place them directly on the oven rack with the lined baking sheet below to catch any drips.
- Bake for 45-50 minutes until the sweet potatoes are completely tender when pierced with a fork. Larger potatoes may need up to 60 minutes.
- While the potatoes bake, prepare the buffalo chicken. In a medium bowl, combine the shredded chicken with the melted butter and buffalo sauce, stirring until the chicken is evenly coated. Set aside.
- Once the sweet potatoes are done, remove from oven and let cool slightly, about 5 minutes, until they’re comfortable to handle.
- Cut a slit lengthwise down the center of each sweet potato, being careful not to cut all the way through. Gently push the ends toward the center to open the potato up.
- Fluff the inside of each potato with a fork, then season with a pinch of salt and pepper to taste.
- Divide the buffalo chicken mixture evenly among the four sweet potatoes, stuffing it into the openings.
- Top each potato with blue cheese crumbles and return to the oven for 5 minutes to warm through and slightly melt the cheese.
- Remove from the oven and drizzle with ranch dressing, sprinkle with green onions, cilantro, and celery (if using), and add an extra drizzle of buffalo sauce if desired.
Notes
- For meal prep, bake the sweet potatoes and prepare the buffalo chicken up to 3 days ahead. Store separately in the refrigerator and reheat when ready to serve.
- The chicken mixture can be warmed in a microwave or on the stovetop before stuffing into freshly baked or reheated potatoes.
- For a crispier skin on the sweet potatoes, rub them lightly with olive oil and sprinkle with salt before baking.
- If you prefer a milder buffalo flavor, start with 1/4 cup of sauce and add more to taste.
- This recipe works well with leftover roasted or poached chicken, or even leftover turkey after holidays.
Calories & Nutritional Info
- Calories: Approximately 425 calories per serving
- Protein: 26g per serving
- Carbohydrates: 39g per serving
- Fat: 18g per serving
- Fiber: 6g per serving
- Contains: Dairy (butter, blue cheese, ranch dressing)
- For gluten-free diets: Ensure your buffalo sauce and ranch dressing are certified gluten-free
Common Mistakes to Avoid
- Underbaking the sweet potatoes – They should be completely tender throughout. If you rush this step, you’ll miss out on the fluffy, sweet interior that balances the spicy chicken.
- Using cold chicken directly from the refrigerator – This will cool down your potato too quickly. Let refrigerated chicken come to room temperature or warm it slightly before assembling.
- Adding too much buffalo sauce at once – Start with less and add more to taste. Everyone’s spice preference is different.
- Skipping the cooling garnishes – The ranch dressing and blue cheese help balance the heat of the buffalo sauce. Without them, the dish may feel one-dimensional.
- Cutting the potatoes completely in half – Keep them connected at the bottom to create a “boat” that will hold your filling better.
Alternatives & Substitutions
- Protein options: Use shredded rotisserie chicken, leftover grilled chicken, canned chicken, or even chickpeas for a vegetarian version.
- Dairy-free: Use plant-based butter, skip the blue cheese, and use dairy-free ranch dressing.
- Lower carb: Substitute the sweet potato with a roasted spaghetti squash half (the buffalo chicken is delicious on either).
- Cheese alternatives: If you don’t like blue cheese, try crumbled feta, goat cheese, or shredded cheddar.
- Sauce variations: Try BBQ sauce, teriyaki, or a honey-chipotle mixture instead of buffalo sauce for completely different flavor profiles using the same basic technique.
- Toppings: Add diced avocado, crispy bacon bits, or a dollop of Greek yogurt as alternative toppings.
FAQs
Can I make these Buffalo Chicken Stuffed Sweet Potatoes ahead of time?
Absolutely! Bake the sweet potatoes and prepare the buffalo chicken mixture up to 3 days in advance. Store them separately in the refrigerator, then reheat the potatoes in the oven or microwave and warm the chicken before assembling.
How can I make this recipe spicier or milder?
For spicier potatoes, add cayenne pepper or hot sauce to your buffalo sauce mixture. For a milder version, use less buffalo sauce and mix it with a bit of melted butter or even a tablespoon of honey to temper the heat.
What’s the best way to cook the chicken for this recipe?
Rotisserie chicken is my go-to for convenience, but you can also poach chicken breasts in water or broth for about 15 minutes until cooked through, then shred. For extra flavor, try cooking boneless chicken thighs in a slow cooker with a bit of chicken broth.
Can I freeze these stuffed sweet potatoes?
While you can freeze the components separately (the baked sweet potatoes and the buffalo chicken mixture), I don’t recommend freezing the assembled dish as the textures will change upon thawing and reheating.
What sides go well with Buffalo Chicken Stuffed Sweet Potatoes?
These potatoes are a complete meal on their own, but they pair nicely with a simple green salad, steamed broccoli, or even some crispy air-fried brussels sprouts for extra vegetables.
Final Thoughts
Buffalo Chicken Stuffed Sweet Potatoes prove that comfort food doesn’t have to be complicated or unhealthy. This dish has become one of my favorite weeknight solutions when I’m craving something satisfying with a kick. The beauty lies in its simplicity and adaptability – make it your own with your favorite toppings and spice level. I hope these flavor-packed potatoes become a beloved staple in your kitchen too!
