Buffalo Chicken Stuffed Sweet Potatoes
These Buffalo Chicken Stuffed Sweet Potatoes combine tender shredded chicken tossed in spicy buffalo sauce with perfectly baked sweet potatoes, topped with cooling blue cheese, creamy ranch, and fresh green onions for an easy, satisfying meal that balances heat and sweetness.
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.