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–+ servings
Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken Stuffed Sweet Potatoes for a Spicy Comfort Bite

Buffalo Chicken Stuffed Sweet Potatoes combine tender chicken with sweet potatoes for a high-protein, gluten-free meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 stuffed sweet potatoes
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 2 pieces Chicken Breasts Can use shredded or pre-cooked chicken.
  • 0.5 cup Buffalo Sauce Consider using Frank's Buffalo Sauce or a dairy-free option.
For the Sweet Potatoes
  • 4 medium Sweet Potatoes These provide natural sweetness.
For the Topping
  • 0.25 cup Ranch Dressing Choose a dairy-free brand if needed.
  • 0.25 cup Green Onions or Chives Can substitute with any fresh herbs.

Equipment

  • large pot
  • Microwave
  • bowl
  • Fork
  • Tongs

Method
 

Step-by-Step Instructions
  1. Begin by placing the chicken breasts in a large pot and covering them with cold water. Add a pinch of salt, bring to a boil, then simmer for 12-15 minutes until cooked through.
  2. While the chicken is cooking, wash the sweet potatoes and stab them with a fork. Microwave for about 10-14 minutes, turning halfway, until soft.
  3. Once cooked, transfer the chicken to a bowl and shred using forks or a hand mixer. Mix in buffalo sauce until well-coated.
  4. Cut the sweet potatoes in half lengthwise and fluff the insides with a fork. Spoon in the buffalo chicken mixture.
  5. Drizzle with ranch dressing and top with chopped green onions or chives. Serve warm and enjoy!

Nutrition

Serving: 1stuffed sweet potatoCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Consider using rotisserie chicken for a quicker option. Store leftovers in an airtight container for up to 2 days.

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