Why I Love This Recipe

Sweet potatoes and buffalo chicken might not be the first combination that comes to mind, but trust me on this one. The sweetness of the potato balances the tangy buffalo sauce perfectly, and once you add a drizzle of ranch and fresh green onions, every bite is packed with flavor. It’s one of those ridiculously simple meals that somehow tastes like you put in way more effort than you actually did.

Enjoying The Leftovers

This is the kind of meal that’s just as easy to enjoy the next day, making busy lunches and dinners a whole lot simpler.

Storing:

Store the baked sweet potatoes and buffalo chicken together or separately in airtight containers in the refrigerator for up to 4 days. Keep the ranch and green onions separate until ready to serve.

Reheating:

Reheat the sweet potato and buffalo chicken in the microwave or oven until warmed through. Finish with fresh ranch and green onions just before serving.

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Buffalo Chicken Stuffed Sweet Potato

Make easy Buffalo Chicken Stuffed Sweet Potatoes filled with shredded buffalo chicken, baked sweet potatoes, and topped with ranch and green onions. It's perfect for a healthy, high-protein, and flavorful dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
US M
Servings 4

Ingredients

  • 1 lb chicken thighs or breasts
  • 1/2 cup buffalo sauce
  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup green onion, sliced
  • 1/4 cup ranch
US – M

Instructions

  • Preheat your oven to 425°F. Pierce the sweet potatoes several times with a fork, brush them with 1 tbsp of olive oil, and place them on a baking sheet. Bake for 40–45 minutes, or until fork-tender. (Larger sweet potatoes may need a few extra minutes.)
  • While the sweet potatoes are baking, season the chicken with salt, pepper, and garlic powder. Heat the remaining olive oil in a large skillet over medium-high heat and cook the chicken for 4–5 minutes per side, or until fully cooked.
  • Transfer the cooked chicken to a bowl and shred it using two forks, a hand mixer, or a stand mixer fitted with the paddle attachment. Add the buffalo sauce and toss until the chicken is evenly coated.
  • Once the sweet potatoes are cooked, slice them lengthwise without cutting all the way through. Fluff the inside with a fork, then fill each potato with the buffalo chicken.
  • Top with your choice of ranch and some sliced green onions, enjoy!

Equipment

large baking sheet
cutting board
saute pan

Nutrition Per Serving

Calories: 364kcal | Carbohydrates: 25g | Protein: 24g | Fat: 18g | Fiber: 4g