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- 4 medium sweet potatoes - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce (adjust to taste) - 1/2 cup plain Greek yogurt - 1/2 cup shredded cheddar cheese - 1/4 cup green onions, sliced - Olive oil for drizzling - Celery sticks - Salt and pepper to taste - Additional buffalo sauce When I make Buffalo Chicken Stuffed Sweet Potatoes, I love using sweet potatoes. They bring a natural sweetness and a creamy texture. You will need four medium sweet potatoes for this recipe. Next, I use cooked, shredded chicken. This gives the dish protein and heartiness. About two cups will do the trick. Buffalo sauce is key here. I suggest starting with half a cup, but feel free to adjust it. You can make it spicier if you like! To balance the heat, I add half a cup of plain Greek yogurt. It gives a creamy touch and cools the spice. Shredded cheddar cheese is a must. It melts beautifully and adds rich flavor. We need half a cup for this recipe. For extra flavor, you can add green onions. Slicing up a quarter cup will brighten the dish. To prepare the sweet potatoes, drizzle them with olive oil and sprinkle salt. This will enhance their flavor while baking. Don’t forget salt and pepper for seasoning. You can also add more buffalo sauce on top for extra kick when serving! {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). 2. Wash the sweet potatoes well. Use a fork to poke a few holes in each potato. 3. Place the sweet potatoes on a baking sheet. Drizzle them with olive oil and sprinkle with salt. 4. Bake the sweet potatoes for 45-60 minutes. They should be tender when done. 1. While the sweet potatoes bake, mix the shredded chicken with buffalo sauce in a bowl. Stir well to coat the chicken evenly. 2. When the sweet potatoes are done, take them out of the oven. Let them cool for a few minutes. 3. Carefully slice each sweet potato down the middle. Create a pocket for your filling. 4. Scoop out a bit of the sweet potato flesh and place it in a bowl. Mix this with the buffalo chicken filling until it’s well combined. 1. Spoon the buffalo chicken mixture back into each sweet potato skin. Make sure to mound it nicely. 2. Top each stuffed sweet potato with shredded cheddar cheese. 3. Return the stuffed sweet potatoes to the oven. Bake for another 10-15 minutes until the cheese melts and bubbles. 4. Take them out and garnish with Greek yogurt, sliced green onions, and extra buffalo sauce if you like. To get sweet potatoes just right, check for doneness. Poke them with a fork. They should feel soft. The baking time varies with size. Large sweet potatoes may need more time. Small ones bake faster. Keep an eye on them as they cook. To balance flavors, mix buffalo sauce with Greek yogurt. This mix adds creaminess and cuts heat. You can also try adding spices. Garlic powder or smoked paprika can boost flavor. Just sprinkle in a little and taste as you go. For a beautiful dish, serve the stuffed sweet potatoes on a platter. Garnish them with sliced green onions. Add celery sticks on the side for some crunch. A drizzle of extra buffalo sauce gives a nice touch too. This makes your dish pop and look inviting. Pro Tips Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes for the best texture and flavor. Adjust the Spice Level: Feel free to modify the amount of buffalo sauce according to your heat preference. Keep it Creamy: Mixing Greek yogurt with the buffalo chicken filling not only adds creaminess but also balances the spice. Perfect Cheese Melt: For an extra cheesy topping, broil the stuffed sweet potatoes for the last few minutes of baking. {{image_2}} You can swap the chicken for turkey or tofu. Turkey works great for a leaner dish. Tofu adds a nice plant-based twist. Just make sure to cube the tofu and cook it in the buffalo sauce. This keeps the flavor bold and exciting. If you want a milder taste, try ranch instead of buffalo sauce. Ranch gives a creamy touch that many love. You can also make your own buffalo sauce at home. Combine hot sauce, butter, and a pinch of garlic powder for a simple recipe. Adjust the heat to your liking. Feel free to play with cheese varieties. Pepper jack adds a spicy kick, while mozzarella makes it gooey. Fresh herbs like cilantro or parsley can brighten the dish. You can also mix in veggies like spinach or bell peppers into the filling. This adds nutrition and color. To store leftovers, let the stuffed sweet potatoes cool down first. Place them in an airtight container. They can stay fresh in the fridge for about 3 to 4 days. Make sure to seal the container tightly to keep out moisture. To freeze stuffed sweet potatoes, follow these steps: - Allow the stuffed sweet potatoes to cool completely. - Wrap each one in plastic wrap tightly. - Place the wrapped sweet potatoes in a freezer-safe bag or container. - Label the bag with the date. They can last up to 3 months in the freezer. For the best texture while reheating, use the oven: - Preheat your oven to 350°F (175°C). - Place the stuffed sweet potatoes on a baking sheet. - Cover them with foil to keep moisture in. - Heat for about 20 minutes, or until warmed through. You can also use a microwave, but the oven keeps the skins crispy. To make buffalo chicken stuffed sweet potatoes, follow these steps: 1. Preheat your oven to 400°F (200°C). 2. Wash 4 medium sweet potatoes and poke holes in them with a fork. 3. Place them on a baking sheet, drizzle with olive oil, and sprinkle salt. 4. Bake for 45-60 minutes until tender. 5. Mix 2 cups of shredded chicken with 1/2 cup of buffalo sauce in a bowl. 6. Once the sweet potatoes cool, slice them open to create a pocket. 7. Scoop out some flesh and mix it with the buffalo chicken. 8. Fill the sweet potato skins with the mixture. 9. Top with 1/2 cup of shredded cheddar cheese. 10. Return to the oven for 10-15 minutes until the cheese melts. 11. Garnish with 1/2 cup of Greek yogurt and sliced green onions. This dish is easy and packs a punch of flavor! Yes, you can prepare buffalo chicken stuffed sweet potatoes in advance. Here are some tips: - Cook the sweet potatoes: You can bake the sweet potatoes a day before serving. Store them in the fridge after they cool. - Make the filling: Mix the chicken and buffalo sauce ahead of time. Keep it in the fridge as well. - Assemble before baking: When ready to eat, slice the sweet potatoes, mix with the filling, and top with cheese. Bake them fresh for the best taste. This method saves time and makes meal prep easy! Buffalo chicken stuffed sweet potatoes go well with several sides: - Celery sticks: They add crunch and match the buffalo flavor. - Side salad: A fresh green salad balances the dish. - Roasted veggies: Carrots or broccoli make a healthy side. - Corn on the cob: Sweet corn complements the spicy filling. These sides enhance your meal and make it more satisfying! Buffalo chicken stuffed sweet potatoes are easy and fun to make. We covered ingredients, preparation, and variations. Remember to adjust baking time for sweet potatoes and play with toppings. You can add your own twist with different proteins or sauces. This dish is tasty and can be stored or frozen for later. Enjoy your cooking and share this recipe to impress others with your skills.

Buffalo Chicken Stuffed Sweet Potatoes

Delicious sweet potatoes stuffed with spicy buffalo chicken and topped with cheese and Greek yogurt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1/2 cup plain Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup green onions, sliced
  • to taste salt and pepper
  • for drizzling olive oil
  • optional celery sticks and additional buffalo sauce for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Wash the sweet potatoes thoroughly and poke a few holes in each with a fork.
  • Place the sweet potatoes on a baking sheet and drizzle with olive oil, then sprinkle with salt.
  • Bake in the preheated oven for about 45-60 minutes, until they are tender and fully cooked through.
  • While the sweet potatoes are baking, combine the shredded chicken and buffalo sauce in a bowl, mixing well to ensure the chicken is evenly coated.
  • Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
  • Carefully slice each sweet potato down the center, creating a pocket for the filling.
  • Scoop a little of the sweet potato flesh into a bowl and mix it with the buffalo chicken filling until well combined.
  • Spoon the buffalo chicken mixture back into the sweet potato skins, mounding it nicely.
  • Sprinkle shredded cheddar cheese on top of each stuffed sweet potato.
  • Return the stuffed sweet potatoes to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and garnish with Greek yogurt, sliced green onions, and additional buffalo sauce if desired.

Notes

Serve with celery sticks and extra buffalo sauce for garnish.
Keyword buffalo chicken, healthy, stuffed sweet potatoes