Description
Buffalo chicken stuffed sweet potatoes are perfect for a fun weeknight or weekend dinner. Sweet potatoes are loaded with chicken, buffalo hot sauce, crunchy celery, and blue cheese, a great combo!
Ingredients
Units
Scale
- 4 Medium Sweet Potatoes, scrubbed and washed (use organic when possible)
- Filling:
- 1/4 cup medium spice hot sauce (I use Frank’s Red Hot)
- 1/2 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon salt
- 1/2 cup fat free plain Greek yogurt
- 1/4 cup onion, minced
- 3 to 4 celery stalks, sliced
- 1 cup previously cooked and cooled chicken, shredded (instant pot whole chicken)
- Optional: 1/4 cup fresh blue cheese, crumbled
- Toppings:
- Extra crumbled blue cheese
- Extra hot sauce
- Green onions, sliced
Instructions
- 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.
Notes
If you want to get another extra veggie in this meal than add a chopped red bell pepper into the filling. The first time I made it I had one and it was a nice added little crunch. 🙂
