Buffalo Chicken Stuffed Sweet Potatoes Recipe
Introduction
These Buffalo Chicken Stuffed Sweet Potatoes combine the natural sweetness of baked potatoes with the spicy kick of buffalo chicken and creamy blue cheese. This dish is both comforting and flavorful, perfect for a satisfying weeknight dinner or game day treat.
Ingredients
- 4 medium-large sweet potatoes, skin washed and cleaned
- 2 boneless, skinless chicken breasts
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 1/2 cup blue cheese crumbles
- Salt and pepper, to taste
- Olive oil, for drizzling on sweet potatoes
- Optional: finely chopped scallions or green onions for garnish
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Wash and dry the sweet potatoes. Pierce each potato several times with a fork, drizzle lightly with olive oil, then wrap each one individually in foil.
- Step 3: Season the chicken breasts generously with salt and pepper. Place them on a small baking tray or dish.
- Step 4: Roast the sweet potatoes in the oven for about 1 hour. At the same time, bake the chicken breasts for 30 minutes or until fully cooked.
- Step 5: Once cooked, shred the chicken using two forks. Toss the shredded chicken with the buffalo sauce until evenly coated, then set aside.
- Step 6: Allow the sweet potatoes to cool for 10–15 minutes. Cut a slit down the center of each potato and stuff with the buffalo chicken mixture and blue cheese crumbles. Add more salt and pepper if needed and garnish with scallions, if desired. Serve and enjoy!
Tips & Variations
- For extra heat, add a few dashes of hot sauce to the buffalo chicken mixture.
- Substitute blue cheese with ranch dressing or cheddar cheese for a milder flavor.
- Use leftover roasted chicken instead of baking fresh chicken to save time.
- Try topping with diced celery for a crunchy texture contrast.
Storage
Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or until warmed through to retain texture and flavor. Avoid microwaving if possible, as it can make the sweet potatoes soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken instead of fresh chicken breasts?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them before cooking to ensure even roasting and food safety.
What can I use if I don’t have buffalo sauce?
If you don’t have buffalo sauce, mix hot sauce with melted butter as a quick substitute. Adjust the ratio to your desired level of spiciness and richness.
PrintBuffalo Chicken Stuffed Sweet Potatoes Recipe
A delicious and hearty dish featuring roasted sweet potatoes stuffed with spicy buffalo chicken and tangy blue cheese, perfect for a flavorful and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potatoes
- 4 medium-large sweet potatoes, skin washed and cleaned
- Olive oil, for drizzling
- Salt and pepper, to taste
Buffalo Chicken Filling
- 2 boneless, skinless chicken breasts
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 1/2 cup blue cheese crumbles
- Salt and pepper, to taste
- Optional: finely chopped scallions/green onions for garnish
Instructions
- Preheat and prepare sweet potatoes. Preheat your oven to 425°F. Wash the sweet potatoes’ skins thoroughly and pat them dry with a paper towel. Pierce each sweet potato several times with a fork all around and lightly drizzle with olive oil. Wrap each sweet potato individually in foil to prepare for roasting.
- Season and bake chicken. Generously season the chicken breasts with salt and pepper. Place them on a small baking tray or dish, set aside until ready to bake.
- Roast sweet potatoes and chicken. Place the wrapped sweet potatoes in the oven to roast for 1 hour. At the same time, bake the chicken breasts for 30 minutes or until fully cooked through and no longer pink inside.
- Shred chicken and mix with buffalo sauce. Remove the chicken breasts from the oven and shred them using two forks. In a small bowl, toss the shredded chicken with the buffalo sauce until well combined. Set this mixture aside for stuffing.
- Stuff the sweet potatoes. Once the sweet potatoes are done, allow them to cool for 10-15 minutes. Carefully slice a slit down the center of each potato and gently fluff the inside. Stuff with the buffalo chicken mixture and sprinkle the blue cheese crumbles over the top.
- Garnish and serve. Taste and adjust seasoning with salt and pepper if needed. Optionally, garnish with finely chopped scallions or green onions for an extra fresh flavor. Serve warm and enjoy your buffalo chicken stuffed sweet potatoes!
Notes
- For extra crispy skin, unwrap the sweet potatoes from foil during the last 10 minutes of roasting.
- Use more or less buffalo sauce depending on your heat preference.
- Blue cheese can be substituted with ranch dressing or shredded cheddar for milder flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Keywords: buffalo chicken, stuffed sweet potatoes, baked sweet potatoes, spicy chicken, blue cheese, easy dinner
