Description
This Buffalo Chicken Stuffed Sweet Potatoes recipe combines tender, roasted sweet potatoes with a spicy, creamy buffalo chicken filling. Topped with cool blue cheese or ranch dressing, crisp celery, and green onions, it’s a flavorful and satisfying meal perfect for an easy weeknight dinner or game day snack.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes (about 6-8 ounces each)
Buffalo Chicken Filling
- 2 cups shredded cooked chicken breast (about 2 medium chicken breasts)
- 1/2 cup buffalo sauce
- 1/4 cup Greek yogurt
Toppings
- 1/4 cup blue cheese or ranch dressing
- 2 green onions (thinly sliced)
- 1 celery stalk (finely chopped)
- Salt and pepper to taste
- Optional: Extra buffalo sauce
- Optional: 2 tablespoons blue cheese crumbles
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and pat them dry. Use a fork to prick each sweet potato several times all over to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until tender when pierced with a fork, ensuring they are cooked through and soft.
- Make Buffalo Chicken Mixture: While the potatoes bake, combine shredded cooked chicken breast, buffalo sauce, and Greek yogurt in a medium bowl. Mix thoroughly to incorporate all ingredients evenly.
- Chop Vegetables: Thinly slice the green onions and finely chop the celery stalk to prepare fresh toppings.
- Cool Potatoes: Remove the baked sweet potatoes from the oven and let them cool for 5-10 minutes to make them easier to handle and stuff.
- Slice Potatoes: Cut a slit lengthwise in each potato, careful not to cut all the way through, creating a pocket for the filling.
- Stuff Potatoes: Gently squeeze the sides of each sweet potato to open the pocket. Divide the buffalo chicken mixture evenly and stuff it inside each potato.
- Add Toppings: Top each stuffed potato with a tablespoon of blue cheese or ranch dressing, sprinkle the chopped green onions and celery over the top.
- Optional Garnish: If desired, drizzle extra buffalo sauce and sprinkle with blue cheese crumbles for added flavor and spice.
- Serve: Serve the stuffed sweet potatoes immediately while still warm for the best taste and texture.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Adjust the amount of buffalo sauce according to your preferred spice level.
- For a dairy-free version, substitute Greek yogurt and blue cheese with appropriate alternatives.
- Sweet potatoes can be wrapped in foil for a softer skin, but baking uncovered enhances skin crispiness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
