Buffalo Chicken Stuffed Sweet Potatoes
These Skinny Buffalo Chicken Stuffed Sweet Potatoes are a healthy comfort food dream—packed with protein, naturally sweet, spicy, and creamy. They're gluten-free, satisfying, and perfect for weekly meal prep or quick dinners.
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.
