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- Sweet potatoes and chicken - 4 medium sweet potatoes - 2 cups cooked chicken, shredded - Sauces and dairy products - 1/2 cup buffalo sauce (adjust to taste) - 1/2 cup cream cheese, softened - 1/4 cup Greek yogurt (or sour cream) - 1/2 cup shredded cheddar cheese - Seasonings and optional garnishes - Salt and pepper to taste - Olive oil for drizzling - 1/4 cup green onions, sliced - Optional: Fresh parsley for garnish For this dish, sweet potatoes and chicken shine as the stars. The sweet potatoes are soft and sweet, while the chicken brings hearty protein. The buffalo sauce adds a spicy kick, balancing the sweet flavor of the potatoes. Cream cheese makes the filling rich and smooth. The cheddar cheese melts into a gooey layer on top. Green onions give a fresh crunch, while Greek yogurt cools the heat. You can adjust the buffalo sauce to match your spice level. If you love heat, add more sauce. If you prefer mild, use less. Olive oil adds flavor and helps with roasting. Salt and pepper make everything taste great. Don’t forget the parsley for a pop of color. Check out the Full Recipe for details on how to put it all together! First, preheat your oven to 400°F (200°C). This step is key for making perfect sweet potatoes. Next, wash the sweet potatoes well. Use a fork to poke several holes in them. This allows steam to escape while they cook. Drizzle olive oil on each potato. Then, sprinkle salt for added flavor. Place the sweet potatoes directly on the oven rack or on a baking sheet. Roast them for 45-60 minutes. They are done when a fork easily pierces through them. While your sweet potatoes bake, prepare the filling. In a bowl, mix the shredded chicken with buffalo sauce. You can adjust the amount of sauce to fit your taste. Next, add cream cheese and half of the cheddar cheese to the chicken. Stir until everything is well combined. This mixture will be creamy and flavorful. Once the sweet potatoes are ready, remove them from the oven. Let them cool for a few minutes. Carefully slice each potato lengthwise to create a pocket. Use a fork to fluff the insides of the sweet potatoes. Season them with salt and pepper. Now, generously spoon the buffalo chicken mixture into each potato pocket. Top them with the remaining cheddar cheese. Return the stuffed sweet potatoes to the oven for another 10-15 minutes. Bake until the cheese melts and bubbles. Finally, remove them from the oven. Drizzle with Greek yogurt or sour cream. Garnish with sliced green onions and fresh parsley. Enjoy your Buffalo Chicken Stuffed Sweet Potatoes! For more details, check the Full Recipe. To ensure perfect sweet potatoes, choose medium-sized ones. They cook evenly and have great flavor. Wash them well, and poke holes with a fork. This step lets steam escape while cooking. Drizzle with olive oil and sprinkle salt. Bake them at 400°F for 45-60 minutes. Check with a fork; they should feel soft inside. Adjusting buffalo sauce for spiciness is easy. Start with a 1/2 cup in your filling. Taste it, and if you want more heat, add a bit more sauce. You can also mix in some hot sauce or cayenne pepper for an extra kick. When serving, think about side dishes that complement the meal. A simple green salad works well. You can also add carrot sticks or celery for crunch. They balance the flavors of the stuffed sweet potatoes. For presentation, slice the sweet potatoes down the middle and fluff the insides. Fill them with the buffalo chicken mixture. Top with shredded cheese and a dollop of Greek yogurt. Add fresh green onions or parsley for a pop of color. This makes your dish look as great as it tastes! {{image_2}} You can play with the flavors in Buffalo Chicken Stuffed Sweet Potatoes. If you want a different kick, try using a spicy barbecue sauce instead of buffalo sauce. You can also use a mild wing sauce if you prefer less heat. For cheese, you have options too. Instead of cheddar, go for mozzarella for a creamier taste. You can use pepper jack cheese for an extra spicy flavor. Mixing different cheeses can add depth to the dish. If you need to make this dish gluten-free, you’re in luck! All the main ingredients are naturally gluten-free. Just make sure your buffalo sauce is gluten-free, as some brands may add wheat. For a vegetarian twist, swap the chicken for shredded jackfruit or cooked lentils. Both options soak up flavors well and keep the dish hearty. You can also use tofu for a protein boost while keeping things meat-free. This way, everyone can enjoy this tasty meal! For the full recipe, refer to the original instructions above. After you enjoy your Buffalo Chicken Stuffed Sweet Potatoes, you might have leftovers. To keep them fresh, store them in the fridge. Place them in an airtight container. They will last for about three days. If you want to save them longer, freezing is a great option. Wrap each stuffed sweet potato tightly in foil and then place them in a freezer bag. They can stay in the freezer for up to three months. Just remember to label your bags with the date! When it's time to enjoy your leftovers, reheating properly is key. The best way to reheat stuffed sweet potatoes is in the oven. Preheat your oven to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet. Heat them for about 20-25 minutes or until warmed through. This method keeps the texture nice and the flavors intact. You can also use the microwave if you're in a hurry. Just place one potato on a microwave-safe plate. Heat for 2-3 minutes, checking halfway. If you want to keep that cheesy topping gooey, cover it with a damp paper towel. Enjoy your meal just like the first time! For the full recipe, check out the above section. Buffalo Chicken Stuffed Sweet Potatoes pair well with many side dishes. I recommend a simple green salad to balance the flavors. A crunchy coleslaw adds great texture and cooling contrast. You can also serve veggie sticks with ranch dip for a fun snack. For a heartier side, try roasted Brussels sprouts. Each option enhances the sweet potato's taste. To amp up the heat, you can add more buffalo sauce. Just mix in extra sauce when you prepare the chicken. You can also sprinkle crushed red pepper flakes on top before baking. Another idea is to use spicy cheese, like pepper jack. For a fresh kick, add sliced jalapeños to the filling. Adjust the spice to fit your taste! Yes, you can prepare Buffalo Chicken Stuffed Sweet Potatoes in advance! Cook the sweet potatoes and chicken filling separately. Store them in the fridge for up to two days. When you are ready to eat, stuff the sweet potatoes and bake them. This method saves time and keeps your meal fresh. It’s a great way to enjoy this tasty dish on a busy day. For the full recipe, check the cooking section above. This blog post covered how to make Buffalo Chicken Stuffed Sweet Potatoes. We discussed the right ingredients, detailed steps for cooking, and offered tips for the best results. I shared fun ways to customize the recipe and provided storage advice too. Buffalo chicken and sweet potatoes create a tasty meal that's easy to enjoy. Remember, you can change flavors to suit your taste. Happy cooking, and enjoy your delicious creation!

Buffalo Chicken Stuffed Sweet Potatoes

Elevate your dinner with these delicious Buffalo Chicken Stuffed Sweet Potatoes! Packed with flavorful buffalo chicken, creamy cheese, and topped with fresh green onions, this recipe is a perfect balance of spice and comfort. Easy to make and ready in just over an hour, it's a must-try for any weeknight meal. Click through now to explore the full recipe and bring this tasty dish to your table!

Ingredients
  

4 medium sweet potatoes

2 cups cooked chicken, shredded

1/2 cup buffalo sauce (adjust to taste)

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup Greek yogurt (or sour cream)

1/4 cup green onions, sliced

Salt and pepper to taste

Olive oil for drizzling

Optional: Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the sweet potatoes thoroughly and poke several holes with a fork. Drizzle with olive oil and season with salt.

      Place the sweet potatoes directly on the oven rack or on a baking sheet and roast for 45-60 minutes until tender when pierced with a fork.

        While the sweet potatoes are baking, in a bowl, mix the shredded chicken with buffalo sauce, cream cheese, and half of the cheddar cheese until well combined.

          Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice each sweet potato lengthwise to create a pocket for the filling.

            Using a fork, fluff the inside of each sweet potato, then season with salt and pepper.

              Spoon the buffalo chicken mixture generously into each sweet potato pocket.

                Top with the remaining cheddar cheese and return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.

                  Remove from the oven and drizzle with Greek yogurt or sour cream. Sprinkle with green onions and parsley for garnish.

                    Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4