Buffalo Chicken Stuffed Sweet Potatoes

Name: Buffalo Chicken Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 4 small sweet potatoes; 2 boneless chicken breasts; 1/2 cup buffalo hot sauce + more for serving; 3 Tbsp melted butter or avocado oil; salt & pepper to taste; 1/2 cup feta cheese or blue cheese crumbles optional; 4 green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 Servings
Calories
375 kcal
Course
Main Course
Cuisine
American

Buffalo Chicken Stuffed Sweet Potatoes

Tyler Espinosa

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Easy, simple shredded Buffalo Chicken Stuffed Sweet Potatoes are a protein-packed meal with amazingly flavorful chicken. This recipe can be used as a main dish but also as an appetizer or side.

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Ingredients

Servings

4 small sweet potatoes
2 boneless chicken breasts about 1 lb
1/2 cup buffalo hot sauce + more for serving
3 Tbsp melted butter or avocado oil
salt & pepper to taste
1/2 cup feta cheese or blue cheese crumbles optional
4 green onions chopped (optional)

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Instructions

In a bowl, stir together the hot sauce and melted butter (or avocado oil) until well-combined. Transfer the chicken to a sealable container or a zip lock bag along with the sauce. Seal and marinate until ready to use (you can marinate the chicken ahead of time for up to 48 hours if you'd like). Note that the butter will coagulate if if it is chilled in the refrigerator. No big deal! I simply marinate the chicken at room temperature in a sealed zip lock bag while the sweet potato is baking.
Preheat the oven to 400 degrees F.
Wash the sweet potatoes well and poke several times with a fork. Wrap in foil, place on a baking sheet and roast until very soft, about 60 to 90 minutes.
25 minutes before the sweet potatoes have finished roasting, transfer the chicken to a casserole dish (including the Frank’s Red Hot sauce).
Bake the chicken for 20 to 25 minutes, or until it is cooked through and reads 165 degrees F when tested with a thermometer.
Transfer the chicken to a cutting board once it’s cool enough to handle and use two forks to shred the meat.
Slice open the sweet potatoes and stuff them with chicken. If desired, drizzle more sauce over the chicken for added buffalo flavor! Sprinkle with feta (or blue) cheese and green onion. Serve and enjoy!