Buffalo Chicken Stuffed Sweet Potatoes make for a clean and easy meal that requires very minimal ingredients! This easy recipe can be made in parts ahead of time to minimize prep.
In addition to being completely delicious, this balanced meal is packed with protein and complex carbohydrates – ideal for those who are mindful of their macros.
Cat’s out of the bag, I am obsessed with buffalo chicken. In any form it could possibly come in.
Lucky for us, the shredded buffalo chicken in this recipe is so simple, requiring only a few basic ingredients. It can be done any ol’ night of the week quickly and easily!
If you’re all about buffalo chicken, have a special place in your heart for sweet potatoes, and/or are looking for game day options, this one is a great go-to!
All we do to make these fun stuffed sweet potatoes a reality is bake up some sweet potatoes and chicken. THAT’S IT!
Aside from the fact that this recipe hits all sorts of nutritional needs, is easy to make, AND is delicious, it also only requires a few basic ingredients! BOOM! Wins all around!
Ingredients for Buffalo Chicken Stuffed Sweet Potatoes:
Chicken: I use boneless skinless chicken breasts for this recipe, which I marinate in Frank’s Buffalo Sauce. If you prefer chicken thighs, go for it! Chicken thighs turn out more tender than chicken breasts!
If you don’t feel like cooking chicken, no sweat! Simply buy a rotisserie chicken from the store, shred it up and put it in a big bowl, and douse it with your buffalo sauce. BOOM! Amazing buffalo chicken in 5 minutes flat.
Sweet Potatoes: The caravan for that buffalo chicken we’ve been talking about.
Buffalo Hot Sauce: What type of sauce do folks use for buffalo chicken? Buffalo sauce! I use Frank’s Red Hot Wings: Buffalo Sauce which isn’t extremely spicy. You can also use their hotter version or your brand of choice. You can also make your own Homemade Buffalo Sauce!
Melted Butter or Avocado Oil: For that iconic buffalo wings flavor, use melted butter in combination with the hot sauce to marinate the chicken. This not only gives that undertone of creamy, deliciousness but it helps keep the chicken tender and flavorful. If you don’t do dairy, feel free to use avocado oil. The chicken gets marinated in the butter-hot sauce mixture while you’re baking the sweet potatoes for optimal flavor.
Feta Cheese: I love the combination of the spicy buffalo chicken with the sweet creamy sweet potatoes and tangy feta cheese on top! You can also use blue cheese for that iconic buffalo experience. If you prefer cheddar cheese, gruyere, or gouda, simply grate it up, toss it on, then put the potatoes in the oven for a few minutes to melt the cheese!
Green Onion: The finishing touch! Green onion provides amazing flavor that complements everything else in the recipe. Don’t skip it unless you hate onion or are intolerant!
How to Make Buffalo Chicken Stuffed Sweet Potatoes:
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! It will become liquid again once the chicken is baking). I allow the chicken to marinate 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!
For those of you who love using your Instant Pot, you can also employ your pressure cooker to prepare the meal.
That’s it! A quick, simple, delicious display of buffalo chicken and sweet potatoes giving each other a special hug. I hope you enjoy!
More Loaded Sweet Potatoes Recipes:
- Loaded Sweet Potato Skins
- Guacamole Black Bean Loaded Sweet Potatoes
- Taco Stuffed Sweet Potatoes
- Vegan Broccoli Cheddar Stuffed Sweet Potatoes
- Stuffed Sweet Potatoes with Caramelized Pears, Pecans and Cranberries
Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 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)
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!
Nutrition
Julia, this is delicious and easy!! I used rotisserie chicken as a shortcut. Another keeper of a recipe – thanks!!
I love it! Rotisserie chicken is soooo tasty! 😀