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Buffalo Chicken Stuffed Sweet Potatoes Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45-60 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

These Buffalo Chicken Stuffed Sweet Potatoes are a flavorful and hearty meal that combines tender baked sweet potatoes with a spicy buffalo chicken filling, creamy Greek yogurt, and tangy blue cheese dressing. Perfect for a satisfying weeknight dinner or game day snack, this recipe offers a delightful balance of sweet, spicy, and creamy flavors with a nutritious twist.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and pat them dry to remove any dirt.
  3. Prick Potatoes: Using a fork, prick each sweet potato multiple times all over to allow steam to escape during baking.
  4. Bake Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes, until tender when pierced with a fork.
  5. Make Filling: While potatoes bake, in a medium bowl combine shredded cooked chicken, buffalo sauce, and Greek yogurt; mix until well combined.
  6. Prepare Toppings: Chop the green onions thinly and finely chop the celery stalk.
  7. Cool Potatoes: Once baked, remove sweet potatoes from the oven and let them cool for 5-10 minutes to handle safely.
  8. Slice Potatoes: Cut a slit lengthwise along each sweet potato, being careful not to slice all the way through.
  9. Create Pocket: Gently squeeze the sides of each potato to open them and form a pocket to hold the filling.
  10. Fill Potatoes: Evenly divide the buffalo chicken mixture among the four sweet potatoes, stuffing it into the pockets formed.
  11. Add Dressing: Top each filled potato with about a tablespoon of blue cheese or ranch dressing.
  12. Add Vegetables: Sprinkle the sliced green onions and chopped celery over each potato for added flavor and crunch.
  13. Optional Garnishing: If desired, drizzle extra buffalo sauce on top and sprinkle with blue cheese crumbles for enhanced buffalo flavor.
  14. Serve: Serve the stuffed sweet potatoes immediately while warm, enjoying the combination of spicy, creamy, and savory tastes.

Notes

  • Use cooked chicken breast or rotisserie chicken for convenience.
  • Adjust the amount of buffalo sauce to control spiciness according to preference.
  • Greek yogurt adds creaminess and helps balance the heat from the buffalo sauce.
  • Blue cheese or ranch dressing provides a cool complement to the spicy buffalo chicken.
  • Sweet potatoes can be baked ahead of time and reheated before assembling.
  • For a dairy-free option, substitute Greek yogurt and blue cheese with dairy-free alternatives.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://slsrecipes.com/buffalo-chicken-stuffed-sweet-potatoes-recipe/