Why I Love This Recipe

Buffalo chicken has a way of making just about everything better, and these sweet potato boats are proof. You get that spicy, cheesy, ranch-covered goodness you crave, but paired with roasted sweet potatoes that add the perfect balance of sweetness. They’re filling, packed with protein, and a fun way to switch up your usual weeknight dinner routine.

Enjoying The Leftovers

If you’re making these for meal prep, I recommend storing the sweet potatoes and buffalo chicken together, then adding the ranch drizzle after reheating so everything tastes freshly made.

Storing

Store the assembled sweet potato boats in an airtight container in the refrigerator for up to 4 days. If you have extra ranch or buffalo sauce, keep those in separate containers until serving.

Reheating

Reheat in the microwave or a 350 degree oven until the chicken is warmed through and the cheese is melty again. Finish with fresh ranch, an extra drizzle of buffalo sauce, and green onions if you’d like a little extra freshness.

Two plates of sweet potato with ground chicken & buffalo sauce topped with chopped green onions and a drizzle of dressing.
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Buffalo Chicken Sweet Potato Boats

Who says buffalo chicken has to be wings? These Buffalo Chicken Sweet Potato Boats bring together spicy buffalo chicken, roasted sweet potatoes, melty mozzarella, and creamy ranch for a dinner that's hearty, packed with protein, and anything but boring.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

  • 1 lb ground chicken
  • 1 large sweet potato
  • 1 cup buffalo sauce + more to drizzle on top
  • 2 tbsp ranch seasoning
  • 1 cup finely shredded mozzarella cheese
  • Avocado oil spray
  • Sprinkle of salt
  • Sprinkle of pepper
  • Sprinkle of garlic powder
  • Freshly chopped green onions
  • Drizzle of ranch for garnish
US – M

Instructions

  • Start by preheating your oven to 400℉.
  • Poke holes with a fork into the sweet potato. Place in the microwave for 2 minutes. This will allow the cutting process to be much easier.
  • Once out of the microwave slice the sweet potato into 1-inch thick slices lengthwise. I can usually get about 4-5 slices out of one sweet potato. Add to a baking sheet, spray with some avocado oil, and season with salt, pepper, and garlic powder. Place in the oven for 20-25 minutes until they can easily be pierced with a fork.
  • While the sweet potatoes are cooking prep the buffalo chicken. Add the ground chicken to a pan on medium heat and cook about 5-7 minutes until brown.
  • Add the buffalo sauce and ranch seasoning and mix well. Remove from heat and set aside.
  • Once the sweet potatoes are out place a few spoonfuls of the buffalo chicken onto the sweet potato slices. Top each piece with mozzarella cheese and place back in the oven for about 5 minutes until the cheese has melted and started to brown.
  • Top with a drizzle of buffalo sauce, ranch, and freshly chopped green onion and enjoy!

Equipment

large baking sheet
saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 326kcal | Carbohydrates: 16g | Protein: 27g | Fat: 17g | Fiber: 2g