These buffalo chicken stuffed sweet potatoes are the perfect simple, delicious, and healthy weeknight meal. Made with tender, oven roasted sweet potatoes topped with flavourful shredded buffalo chicken and creamy dairy free ranch, you’ll love this pairing of sweet and spicy. Plus these sweet potatoes are gluten free and dairy free too!
Recently when I was planning out my upcoming recipes for the site, I found myself in desperate need to make slow cooker buffalo chicken. I also happened to pick up some beautiful little gold sweet potatoes from the fruit and veg shop that I knew would be perfect for baking and stuffing. So naturally, I decided to just combine the two.
I initially was going to do a Mexican-style stuffed potato with the sweet potatoes instead, but the spicy and tangy buffalo chicken just works so well with the sweetness of the sweet potato. Drizzle over some dairy free ranch dressing and you have an incredibly delicious and healthy dinner.
This recipe isn’t the quickest, but it is really simple and easy. This is a great option to throw on the menu if you need to feed a crowd or want to use up leftover buffalo chicken. The buffalo chicken makes a big batch so it’s perfect for meal prep and you can store leftovers in the freezer meaning you can just grab it out and make these easily throughout the week.
Key Ingredients
You really only need a few simple ingredients to make these buffalo chicken stuffed sweet potatoes.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Sweet potatoes – gold sweet potatoes are usually enormous in the supermarket, so you want to look for smaller ones which I usually find more commonly sold at fruit and veg shops. Basically try and find regular potato sized sweet potatoes.
- Chicken breasts – I like to use chicken breasts for this recipe but you can easily substitute with chicken thighs if you prefer.
- Spices – I like to use a combination of garlic powder, onion powder and smoked paprika to help flavour the chicken.
- Frank’s RedHot sauce – really the hero of this recipe and what gives the chicken the iconic buffalo sauce flavour. You can use any cayenne pepper hot sauce you like, but if you can get Franks then you’ll get the best taste (in my opinion!).
- Dairy free butter – helps give the texture and taste balance of traditional buffalo sauce when combined with the hot sauce.
- Dairy free ranch dressing – the ultimate compliment to buffalo sauce! You can use store bought, but I recommend making this dairy free ranch dressing which is so very delicious. I also have a simplified version in my eBook COMFORT as well.
Equipment and Tools
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Slow Cooker / Multi Cooker – I replaced my slow cooker with the Philips All In One as it also functions as a pressure cooker so I get a lot more use out of it.
Step-By-Step Instructions
This recipe starts by making a batch of my slow cooker buffalo chicken. I have a whole post dedicated to that recipe because it’s so good and also just a really versatile recipe that I recommend you make a batch for these sweet potatoes and then try one of the other suggested uses for the leftovers.
A note on yield. As my buffalo chicken recipe makes enough to feed 6 people, I’ve written this recipe for the same quantity. However, you can cook as many sweet potatoes as you need and then use the remaining buffalo chicken in other meals or freeze it for up to 3 months.
For the chicken, you’ll dump everything into your slow cooker and mix to combine. Cook on low for 6 hours or high for 3 hours and then use two forks to shred the chicken. Mix the shredded chicken back in with the sauce.
When the chicken has about an hour remaining or when you’re getting ready to serve, it’s time to roast the sweet potatoes. These do take a bit of time but they really couldn’t be easier.
👉Tip! Select sweet potatoes that are roughly the same size and thickness so that they cook at the same time. If you have ones that are different sizes, you’ll likely end up with one over-cooked and one under-cooked.
Wash and pat dry the sweet potatoes then prick them several times with a fork. Place them on a lined baking tray and bake for 50-60 minutes, or until a fork inserts easily. The exact time will greatly come down to the size of your sweet potatoes.
👉Tip! If using large sweet potatoes, cut them in half before roasting and place them skin-side up on the baking tray. This helps them cook faster and creates a perfect base for the buffalo chicken topping.
Once you’re ready to serve, slice each sweet potato open lengthwise, being careful not to cut all the way through. Add a small amount of dairy free butter and a pinch of salt and pepper inside each sweet potato for flavour then spoon the buffalo chicken on top. Drizzle with extra Frank’s RedHot sauce if you like, and lots of dairy free ranch dressing.
Recipe FAQs
Yes! Boneless, skinless chicken thighs work well and will be even more tender and juicy. They may need an extra 30 minutes on low in the slow cooker.
This recipe is ALMOST Whole30 compliant and can easily be adapted. Simply skip the dairy free butter and use a Whole30 compliant sauce or ingredients instead of the ranch dressing.
Gold sweet potatoes (also called orange-fleshed sweet potatoes or kumara) work best. If using larger sweet potatoes, increase the baking time by 10-15 minutes.
Yes you can! Air fry at 200°C (400°F) for 35-45 minutes, flipping halfway through, until they are soft.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More chicken recipes you’ll love!
One Pot Creamy Tomato Chicken Pasta (Dairy Free)
Healthy Honey Garlic Chicken Stir Fry
Slow Cooker Chicken Tinga Tacos
Marry Me Chicken Pasta
Buffalo Chicken Stuffed Sweet Potatoes
Equipment
Ingredients
For the buffalo chicken:
- 1 kilogram boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Frank’s RedHot sauce
- 2 tablespoons dairy free butter
For the sweet potatoes:
- 6-12 small gold sweet potatoes see notes
- 2-3 tablespoons dairy free butter
- Salt and pepper to taste
- Dairy free ranch dressing
Instructions
- Start by preparing the chicken. Place the chicken breasts in the slow cooker and sprinkle over the garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Pour the Frank’s RedHot sauce over the chicken and add the dairy-free butter. Gently mix to coat. Cover and cook on high for 3 hours or low for 6 hours.
- When the slow cooker has about 1 hour left, preheat the oven to 200°C (400°F).
- Wash and pat dry the sweet potatoes. Prick them several times with a fork. Place them on a lined baking tray and bake for 50-60 minutes, or until a fork inserts easily.
- Once the chicken is cooked, use two forks to shred it in the slow cooker and stir it into the sauce.
- Slice each sweet potato open lengthwise, being careful not to cut all the way through. Add a small amount of dairy free butter and a pinch of salt and pepper inside each sweet potato. Spoon the buffalo chicken on top.
- Drizzle with extra Frank’s RedHot sauce and dairy-free ranch dressing. Serve immediately.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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