Buffalo Chicken Stuffed Sweet Potatoes
Baked sweet potatoes stuffed with tangy buffalo shredded chicken, blue cheese, and a cooling Greek yogurt drizzle.
Buffalo chicken dip has a devoted following, and this stuffed sweet potato channels the same craveable tang without the fried components usually attached to it. Shredded chicken tosses in buffalo sauce and a touch of melted butter, then piles into a split, fluffed sweet potato.
Between the shredded chicken and the sweet potato base, this makes for a genuinely protein-rich dinner, and it's naturally gluten-free since nothing here relies on breading or flour. A spoonful of Greek yogurt and crumbled blue cheese take the edge off the heat.
Adjust the buffalo sauce to taste — start with less if you're serving a crowd that prefers things milder.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked, shredded chicken breast
- 1/3 cup buffalo hot sauce
- 2 tbsp butter — melted, or olive oil
- 1/4 cup plain Greek yogurt
- 2 tbsp crumbled blue cheese
- 2 green onions — sliced
- 1 stalk celery — diced, for crunch
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 400°F. Pierce sweet potatoes and bake directly on the oven rack for 45-50 minutes, until tender.
- 2Toss shredded chicken with buffalo sauce and melted butter until well coated.
- 3Split baked sweet potatoes open and fluff the flesh with a fork.
- 4Top each with buffalo chicken, a dollop of Greek yogurt, blue cheese, celery, and green onions.