Buffalo Chicken Stuffed Sweet Potato

A baked sweet potato covered in buffalo chicken

This sweet potato recipe came about a couple of summers ago when my husband and I weren’t eating meat. Never had I been so challenged when it comes to cooking. Cooking comes pretty easy to me, but it’s always included meat. Haha. But, having this challenge pushed me to learn how to make new things. This Buffalo Chicken Stuffed Sweet Potato was one of the recipes that came out of that time period.

Since we weren’t eating meat this sweet potato recipe was originally made with cauliflower instead of chicken. My husband did eventually eat meat again (I still do not eat meat though!) so I’ve had to readjust the recipe. And, that now includes chicken, for him. Haha. But, if you’re a vegetarian you can easily bake or sautee some cauliflower and substitute it for the chicken.

It’s a really a simple recipe but it does have a few steps. Don’t let those steps scare you though! I promise it’s not nearly as scary as it seems. There’s a bit of prep for the chicken and the sweet potatoes. Then, after that, the rest of the time these two are just baking in the oven. It’s one of those recipes you can easily throw in the oven. Then get some stuff done around the house and come back and finish your meal with a few easy steps.

The Process in Photos

Chicken prepped to go into the oven.

Sweet potatoes covered in foil, ready to go in the oven

Baked sweet potato and baked chicken.

Shredded chicken.

Buffalo sauce and shredded chicken.

Creating the buffalo shredded chicken.

Buffalo shredded chicken.

Prepped Sweet Potato

The Recipe

Buffalo Chicken Stuffed Sweet Potato

Buffalo Chicken Stuffed Sweet Potato

Ingredients

  • For the chicken
  • 2 medium sized chicken breasts
  • 2 garlic cloves minced
  • 2 shallot cloves mined (can substitute 1/2 small onion)
  • 2 tbs olive oil
  • 2 tbs water
  • 1 tsp salt
  • 1/2 tsp pepper
  • For the buffalo sauce
  • 3 tbs salted butter
  • 3/4 cup Franks Red Hot Buffalo Wing Sauce
  • 1 1/2 tsp lemon juice
  • For the sweet potato
  • 3 medium sized sweet potatoes
  • 1 tbs olive oil
  • 1 tsp salt
  • Toppings
  • Cilantro roughly chopped
  • Sour Cream

Instructions

  • Preheat oven to 325.
  • Prepare Chicken For Oven
  • In a baking dish with a lid add: chicken, shallots, garlic, oil, water, salt, and pepper. Cover and set Aside.
  • Prepare Sweet Potatoes For Oven
  • Gentle scrub sweet potatoes underneath running water. Pat dry completely. Line a sheet pan with parchment paper. Set sweet potatoes on 3 separate pieces of foil. Pierce each sweet potato a couple times with a fork. Separate oil and salt between each sweet potato. Evenly rub all over each sweet potato. Tightly cover with foil and put on the parchment lined baking sheet.
  • Baking Sweet Potatoes and Chicken
  • Place both the sweet potatoes and chicken in oven to bake on the same rack.
  • Bake for 1 hour and 25 minutes. Periodically check sweet potatoes by poking with a fork. If tender to touch you can remove, you don't want them to get too soggy. Also, when you're checking the sweet potatoes check to make sure there is enough liquid in the chicken and it is not burning. You can add a little bit of water if it seems low.
  • Once chicken and sweet potatoes are done set aside to cool.
  • Sauce
  • In a sauce pan on medium low heat add butter. Once it begins to melt you can add the buffalo sauce to the butter. Add lemon juice. Simmer for 5-10 minutes on low. Stirring often.
  • Assembly
  • Once chicken is cool enough to handle, shred it in smaller chunks.
  • Add sauce to shredded chicken. Mix well.
  • Cut a '+' into the sweet potato and mash down a bit with a fork. Then top with chicken, sour cream, and cilantro.
  • Enjoy!

Let me know if you have any questions about this recipe! I would love to help.

xx-B

1 Comment

  1. Terry says: Reply

    Love this recipe. Anything with sweet potatoes!

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