Buffalo Chicken Stuffed Sweet Potatoes
Buffalo Chicken Stuffed Sweet Potatoes are a wholesome yet flavorful dish that combines tender roasted sweet potatoes with juicy shredded chicken and a kick of buffalo heat. Naturally gluten-free, high in protein, and loaded with fiber, this easy recipe makes the perfect weeknight dinner or meal-prep option. Top with green onions, dairy-free ranch, or extra hot sauce for a customizable finish.
Equipment
- 1 Large Baking Sheet
- 1 sheet of parchment paper or foil
- 1 fork (for pricking potatoes)
- 1 sharp knife (for splitting potatoes)
- 1 mixing bowl (for chicken and seasoning)
Ingredients
- 4 medium sweet potatoes scrubbed clean
- 2 cups cooked shredded chicken any variety
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup green onions chopped (optional, for topping)
- 2 –3 tablespoons dairy-free ranch optional, for drizzling
- Optional toppings: buffalo hot sauce blue cheese crumbles, or ranch dressing
Instructions
- Prepare and Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature ensures the sweet potatoes bake evenly, developing a tender, fluffy inside while the skins turn slightly crisp. Line a large baking sheet with parchment paper or foil to prevent sticking and make cleanup easier. While the oven is heating, scrub the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel so the skins roast properly.
- Pierce and Arrange the Sweet Potatoes: Using a fork, prick each sweet potato several times all around. These small holes allow steam to escape during baking, preventing the potatoes from bursting in the oven. Place the pierced sweet potatoes directly on your prepared baking sheet, spacing them apart to allow hot air to circulate for even cooking.
- Bake Until Tender and Fluffy: Slide the baking sheet into the preheated oven and bake the sweet potatoes for 40–45 minutes. Cooking time may vary depending on size, so begin checking around the 40-minute mark. To test doneness, insert a fork into the thickest part of the potato—usually the center. If it glides in smoothly with no resistance, the sweet potato is fully baked. If it feels firm or offers resistance, continue baking in 5-minute increments.
- Prepare the Chicken Filling: While the sweet potatoes are roasting, prepare the shredded chicken. If using leftover or pre-cooked chicken, place it in a mixing bowl and gently break apart any large chunks with a fork or your fingers until evenly shredded. Season lightly with salt and pepper to taste. If you’d like extra flavor, drizzle in a spoonful or two of buffalo hot sauce and stir well to coat the chicken evenly. This step ensures every bite carries that tangy, spicy kick.
- Cool and Slice Open the Potatoes: Once the sweet potatoes are fully baked, remove them from the oven and allow them to cool for 5–10 minutes. This cooling time makes them easier to handle and prevents steam burns when slicing. Using a sharp knife, carefully cut a slit lengthwise down the top of each potato. Gently press the ends inward to open the potato, creating a pocket that will hold the chicken filling. If necessary, use a fork to fluff up the inside for extra space.
- Fill with Buffalo Chicken Mixture: Generously spoon the shredded chicken mixture into each opened sweet potato. Press it down slightly with a fork so it settles into the fluffy orange flesh. Continue filling until each sweet potato is packed with a hearty portion of chicken. Don’t worry if some filling spills over the sides—it only adds to the rustic, appetizing presentation.
- Add Toppings and Garnishes: To finish, drizzle each stuffed sweet potato with a spoonful of dairy-free ranch or your preferred creamy dressing. Sprinkle with chopped green onions for a fresh, crisp bite. For extra heat, add a few drops of your favorite buffalo hot sauce. If not avoiding dairy, you can also crumble a little blue cheese over the top for a tangy, indulgent twist.
- Serve and Enjoy Warm: Serve the Buffalo Chicken Stuffed Sweet Potatoes immediately while warm. Pair them with a side salad for a light, balanced dinner or serve alongside roasted vegetables for an extra boost of fiber. These stuffed potatoes are satisfying enough to stand on their own as a full meal but versatile enough to be part of a larger spread.
Notes
- Baking sweet potatoes directly on a parchment- or foil-lined sheet prevents mess and ensures even cooking.
- Always prick the sweet potatoes with a fork before baking to let steam escape and avoid splitting.
- Shredded chicken can be rotisserie, boiled, grilled, or leftover—choose what’s convenient.
- For extra spice, toss the chicken in buffalo sauce before stuffing.
- Garnishes like ranch, blue cheese, or hot sauce let everyone adjust flavor to their preference.