Buffalo Chicken Stuffed Sweet Potatoes

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 409kcal

Author Sally

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

Sweet potato size: The quantity in this recipe is based on the size of the sweet potatoes being palm sized, and serving 2 per person. If you have larger sweet potatoes you’ll obviously need less and may need to adjust the roasting time. Try and use sweet potatoes that are roughly the same size and thickness so they cook at the same speed.

Storage: Refrigerate leftover roasted sweet potatoes or buffalo chicken in an airtight container for up to 4 days.

Nutritional information not including ranch dressing and will depend on the size of the sweet potatoes.

Nutrition