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This Skinny Buffalo Chicken Stuffed Sweet Potatoes recipe is a delicious blend of bold flavor and wholesome nutrition, making it ideal for everyday meals or post-workout recovery.
The spicy buffalo chicken is balanced by the natural sweetness of baked sweet potatoes and a drizzle of tangy blue cheese dressing, offering a satisfying comfort-food experience with a healthy twist.
Each serving delivers 28g of protein, helping with muscle repair and satiety, while the sweet potatoes provide fiber-rich, complex carbohydrates to fuel your body.
With low saturated fat and the inclusion of heart-healthy ingredients like skinless chicken breast and unsalted butter, this dish supports clean eating goals without sacrificing flavor.
Plus, it’s gluten-free, meal-prep friendly, and easy to scale, making it a perfect recipe for busy weeknights or fitness-focused lifestyles.
Must-Have Tools for Perfect Results
1. Nordic Ware Aluminum Baking Sheet
Perfect for roasting the sweet potatoes evenly and safely at high heat. Its heavy-duty construction ensures consistent browning and durability for everyday use, from roasting veggies to baking cookies.
2. Instant-Read Digital Meat Thermometer
Helps ensure your chicken is fully cooked (internal temp of 165°F) without drying out. This is a go-to kitchen tool for perfectly cooked proteins, whether you’re grilling, baking, or poaching.
3. Large Nonstick Saucepan
Essential for simmering and thickening the buffalo sauce evenly without scorching. This versatile pan is great for sauces, stews, or reheating leftovers.
4. OXO Good Grips Shredding Claws or Two Forks
Makes shredding chicken fast and easy with minimal mess. These are especially useful when meal prepping large batches of meat or tossing salads.
5. Mixing Bowl Set with Lids
Ideal for combining the shredded chicken with buffalo sauce. Lidded bowls are great for storing leftovers or prepping components in advance.
Buffalo Chicken Stuffed Sweet Potatoes
Equipment
- 1 Large Baking Sheet
- 1 Large Pot (for boiling chicken)
- 1 Saucepan (for buffalo sauce)
- 2 Forks or Shredding Claws
- 1 Sharp Knife
- 1 Mixing Bowl
Ingredients
Main Components
- 7 medium sweet potatoes orange-fleshed, skin left on
- 30 oz boneless skinless chicken breast (about 800g)
- 7 tablespoons Skinny Blue Cheese Dressing or ranch dressing light version
- Fresh cilantro or parsley optional, for garnish
Buffalo Sauce
- ⅔ cup Frank’s RedHot Original Sauce
- 1½ tablespoons white vinegar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 4 tablespoons unsalted butter
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a large baking tray with aluminum foil for easy cleanup. Arrange the sweet potatoes on the tray and bake for about 45 minutes to 1 hour, or until they feel very soft when pierced with a knife. Once done, turn off the oven and leave the potatoes inside to keep them warm.
- Cook and Shred the Chicken: While the sweet potatoes are roasting, place the chicken breasts in a large pot and cover them with water. Bring to a boil, then lower the heat slightly and simmer for about 30 minutes, or until the chicken is fully cooked. Drain the water and transfer the chicken to a cutting board.Once cool enough to handle, use two forks (or your hands) to shred the chicken into fine strips.
- Prepare the Homemade Buffalo Sauce: In the same pot (rinsed and wiped dry), combine the hot sauce, vinegar, Worcestershire sauce, and garlic powder. Place over medium heat and stir in the butter. Whisk continuously until the butter melts and the mixture is smooth. Add the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and whisk for 30–60 seconds, or until the sauce slightly thickens. Remove from heat.
- Coat the Chicken in Sauce: Add the shredded chicken directly into the warm buffalo sauce and stir thoroughly until all pieces are evenly coated.
- Assemble the Stuffed Sweet Potatoes: Remove the sweet potatoes from the oven. Using a sharp knife, slice each one lengthwise down the center, being careful not to cut all the way through. Gently open them up to create a pocket. Spoon a generous amount of the buffalo chicken mixture into each sweet potato.
- Add Dressing and Garnish: Drizzle 1 tablespoon of the skinny blue cheese or ranch dressing over the top of each stuffed potato. Sprinkle with freshly chopped cilantro or parsley for a burst of freshness if desired. Serve hot and enjoy immediately.
Notes
- Chicken Prep Tip: You can cook and shred the chicken a day ahead and store it in the fridge to speed things up.
- Dressing Options: Use a light blue cheese or ranch dressing, or swap in plain Greek yogurt mixed with a bit of lemon and herbs for a lighter homemade touch.
- Make it Dairy-Free: Replace butter with a vegan alternative and skip the blue cheese dressing or use a dairy-free version.
- Storage: Leftovers keep well in the fridge for 3–4 days. Store sweet potatoes and chicken separately for best texture.
- Meal Prep Friendly: Make a big batch of buffalo chicken and use it for wraps, salads, or grain bowls throughout the week.
Chef’s Secrets for Perfect Texture
Achieving the ideal texture for this dish begins with properly baking the sweet potatoes.
Choose medium-sized orange-flesh sweet potatoes with firm skin. Bake them until fork-tender—this usually takes about 45 to 60 minutes depending on size.
For the chicken, poaching in water yields soft, easy-to-shred meat without added fat.
Be sure not to overcook the chicken, as it can become dry; once it reaches an internal temperature of 165°F (74°C), it’s ready to shred.
When preparing the buffalo sauce, gently whisk in the butter and cornstarch slurry to create a velvety finish that clings perfectly to the chicken.
For maximum flavor, combine the chicken with the sauce while both are still warm—this ensures a deep infusion of spicy, buttery heat in every bite.
Serving Suggestions and Pairing Ideas
These stuffed sweet potatoes are a complete meal on their own, but you can elevate the presentation and balance the plate with a few simple sides.
A crisp green salad with cucumbers, cherry tomatoes, and a lemon vinaigrette adds a refreshing contrast to the bold buffalo flavor.
For a heartier option, serve alongside roasted broccoli or cauliflower seasoned with garlic and smoked paprika.
If you’re hosting, consider serving these as part of a build-your-own sweet potato bar with extra toppings like avocado slices, diced celery, crumbled blue cheese, or Greek yogurt for guests to customize.
A chilled glass of sparkling water with lime or a light IPA pairs nicely with the spicy, tangy flavors of the dish.
Smart Storage and Reheating Tips
To store leftovers, allow everything to cool completely before transferring to airtight containers.
Store the chicken and sweet potatoes separately if possible to preserve texture—this makes reheating more effective too. Both components will last in the refrigerator for up to 4 days.
For reheating, warm the sweet potatoes in the oven or microwave, and reheat the buffalo chicken in a saucepan over low heat, stirring occasionally until hot.
If the sauce thickens too much, add a splash of water or broth to loosen it up.
This recipe also freezes well: wrap the stuffed sweet potatoes individually in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions Answered
1. Can I use rotisserie chicken instead?
Yes! Rotisserie chicken is a great time-saver. Just shred the meat and skip the poaching step. You can warm it briefly before mixing with the buffalo sauce for better flavor absorption.
2. What can I substitute for blue cheese dressing?
If you’re not a fan of blue cheese, light ranch dressing is an excellent alternative. For a healthier twist, try plain Greek yogurt mixed with garlic powder, lemon juice, and dill.
3. Are sweet potatoes good for a low-carb diet?
Sweet potatoes are naturally higher in carbs compared to leafy greens or cruciferous vegetables, but they offer complex carbohydrates, fiber, and vitamin A, making them a nutritious choice when portioned properly.
4. Can I make this recipe dairy-free?
Absolutely. Use plant-based butter in the sauce and swap the blue cheese dressing with a dairy-free or cashew-based version. Just check that your hot sauce is also dairy-free (most are).
5. Is this recipe good for meal prep?
Definitely. You can prepare the chicken and sauce ahead of time and roast the sweet potatoes in advance. Store separately and assemble when ready to eat for a quick, satisfying lunch or dinner.
This recipe is inspired by notenoughcinnamon and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.