Buffalo chicken stuffed sweet potatoes!!! I mean, just forget the buffalo chicken wings and give me these babies. Who would have thought buffalo chicken goes so well with sweet potateos?!?!
It so does, my friends.
Tender baked sweet potatoes are stuffed with pre-cooked chicken, crunchy celery, salty blue cheese all in a creamy buffalo sauce made from Greek yogurt and hot sauce – Frank’s red hot to be exact…because that’s how buffalo chicken is done! (But of course, use the kind of medium-spiced hot sauce YOU enjoy).
That Greek yogurt though? It helps to keep everything from drying out and adds the perfect level of cooling relief from the hot sauce. And guys…just trust me on the sweet potato + buffalo chicken combo! SO GOOD! How can I get more of it in my life?!?!
I came up with the idea for these buffalo chicken stuffed sweet potatoes back in like May of last year. It always happens to me. I come up with a recipe idea at the end of a season. I mean sure, I still could have gotten my hands on some decent sweet potatoes but it was already starting to get too hot in my kitchen to bake sweet potatoes for an hour! I kept this recipe idea filed away and it was well worth the wait!
You may look at the cook time and realize it takes an hour and 25 minutes to make these buffalo chicken stuffed sweet potatoes…but here’s the thing, pretty much all of that time is taken up by letting the sweet potatoes bake away in the oven. The filling only takes about 10 minutes to make – we use a rotisserie chicken from the store to help us out – so you can go put your feet up and read a book or go clean or something while the sweet potatoes are baking.
If you wanted to be a rock star you could bake the sweet potatoes in advance. Then the day of mix up the filling, stuff them and then pop them in the oven until everything is heated and bubbly and delicious! Any meal preppers out there?!?! Go YOU!
BTW I have been kind of semi meal prepping on Sundays lately. My version of meal prepping is to roast up an entire chicken on top of some veggies. This way we have a delcious Sunday night dinner and then a good amount of chicken leftover through out the week. I’ve been feeling pretty awesome about it!!! Go ME!
Oh and then I’ve been saving those chicken bones to make bone broth in the Instant Pot! I’m so in love with it…both the Instant pot…and the bone broth!!! Recipe for bone broth coming real, real soon!
Anyways, back to these buffalo chicken stuffed sweet potatoes. Let’s discuss the blue cheese: I can’t get enough of blue cheese and it goes so well with the spiciness of the buffalo chicken and is the perfect balance to the sweet potato. The thing about blue cheese is that the BEST way to enjoy it is from a block of fresh blue cheese. Not that dried out, pre-crumbled flavorless stuff – sorry, but it’s true. There are some things that are worth paying a few extra dollars for and fresh blue cheese is always one of them. Fact!
That being said, if you are just not a blue cheese fan than no worries, leave it out. You could try some feta cheese in place for a similar salty cheesy flavor that’s not as pungent as blue cheese.
Virtual high five to any blue cheese fans out there!!! I just nibble at it while I am waiting for the sweet potatoes to finish baking…anyone else?! Please say yes!
I hope you enjoy these fun buffalo chicken stuffed sweet potateos as much as we did. They make a great dinner to serve to any buffalo chicken loving friends or just as a fun weeknight dinner!
For the sweet potato fans out there try my sweet potato salmon melts (one of my faves), or my Thai chicken stuffed sweet potatoes with peanut sauce! So many tasty recipes to be had by all!
- 4 Medium Sweet Potatoes, scrubbed and washed (use organic when possible)
- ¼ cup medium spice hot sauce (I use Frank's Red Hot)
- ½ teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- ½ teaspoon salt
- ½ cup fat free plain Greek yogurt
- ¼ cup onion, minced
- 3 to 4 celery stalks, sliced
- 1 cup previously cooked and cooled chicken, shredded (For a shortcut I like to use rotisserie chicken prepared at the grocery store)
- Optional: ¼ cup fresh blue cheese, crumbled
- Extra crumbled blue cheese
- Extra hot sauce
- Green onions, sliced
- Prepare: Preheat oven to 400 degrees Fahrenheit. Poke a few holes in each sweet potato to allow steam to escape. Line a large rimmed baking sheet with foil (optional step but makes for easy clean up).
- Bake: Bake the sweet potatoes for 45 minutes to 1 hour, or until a knife can easily be inserted into the sweet potatoes. The cooking time may vary depending on how large your sweet potatoes are. Once the sweet potatoes are done baking allow them to cool for a few minutes so you can handle them. Reduce the oven to 350 degrees Fahrenheit (do not turn off).
- Prepare filling: While the sweet potatoes are baking/cooling add all of the filling ingredients into a small mixing bowl. Stir to combine. Taste and adjust seasoning as needed, add more hot sauce if you prefer it hotter or more yogurt if you prefer it a little less hot. Set the filling aside.
- Stuff the sweet potatoes: Once the sweet potatoes are cool enough to handle use a sharp knife to cut the potatoes open lengthwise. Then use your hands to gently push both ends of the sweet potato inwards to create room for the filling. Use a spoon to stuff the sweet potatoes with the buffalo chicken mixture generously. You may have some filling leftover depending on how large your sweet potatoes are, I enjoyed eating the filling as a separate leftover.
- Heat the sweet potatoes: Place the stuffed sweet potatoes back into the oven and allow them to bake for 15 to 20 minutes, or until the chicken is heated through. About 5 minutes before they are done heating up top them with more blue cheese (if using) and place them back in to melt the blue cheese.
- Finish: garnish the sweet potatoes with extra hot sauce and some green onions. Serve immediatly.
- Leftovers: Leftovers will keep in the fridge for up to 1 week.