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Easy Buffalo Chicken Stuffed Sweet Potatoes

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Healthy enough to eat on a Tuesday, indulgent enough to serve to company, and so ridiculously easy you’ll wonder why you ever bothered with wings. Sweet potatoes are roasted until caramelized, then piled with shredded chicken tossed in homemade buffalo sauce, melted cheese, and a drizzle of ranch or blue cheese dressing.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 3 cups cooked chicken, shredded
  • 1/2 cup hot sauce (such as Frank’s RedHot)
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup ranch or blue cheese dressing
  • 1/2 cup shredded sharp cheddar cheese
  • 3–4 green onions, sliced
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Scrub 4 medium sweet potatoes clean. Pat them dry, then use a fork to pierce each one about 6-8 times all over. Place them on the prepared baking sheet.
  3. Roast the sweet potatoes for 35-45 minutes, until easily pierced with a fork and the skin feels slightly crisp. Set aside to cool for about 5 minutes.
  4. While the potatoes roast, make the buffalo sauce: In a small saucepan over low heat, combine 1/2 cup hot sauce and 3 tablespoons melted butter. Whisk until smooth, about 2 minutes. Remove from heat.
  5. In a mixing bowl, shred 3 cups of cooked chicken using two forks. Pour the warm buffalo sauce over the chicken and toss until every piece is coated. Let sit for 5 minutes to absorb flavor.
  6. Once sweet potatoes are cool enough to handle, slice each one open lengthwise to create a pocket (don’t cut all the way through). Gently fluff the inside with a fork.
  7. Divide the buffalo chicken evenly among the potatoes. Sprinkle 1/2 cup shredded cheese over the tops.
  8. Return to the oven and bake for another 5-7 minutes, until the cheese is melted and bubbly.
  9. Remove from the oven. Drizzle each potato with ranch or blue cheese dressing. Sprinkle sliced green onions over the top. Serve immediately.

Notes

Don’t skip piercing the sweet potatoes to prevent them from exploding. Let the chicken sit in the sauce for at least 5 minutes to absorb flavor. Rotate the baking sheet halfway through roasting for even cooking. Watch the cheese during the final melt to prevent burning. Use room-temperature chicken to avoid cooling down the sauce.

Nutrition

Keywords: buffalo chicken, stuffed sweet potatoes, easy dinner, healthy comfort food, game day recipe, meal prep

Find it online: https://noshbelle.com/easy-buffalo-chicken-stuffed-sweet-potatoes/