Introduction

Buffalo Chicken Stuffed Sweet Potatoes combine the classic spicy kick of buffalo sauce with the natural sweetness of roasted sweet potatoes. This hearty and flavorful dish is perfect for a comforting weeknight dinner that’s both satisfying and easy to prepare.

Buffalo Chicken Stuffed Sweet Potatoes Recipe - Recipe Image

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 the oven to 425°F (220°C).
Step 2: Wash the sweet potatoes and pat them dry with a paper towel. Pierce each sweet potato several times all over with a fork. Drizzle lightly with olive oil, then wrap each sweet potato 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 for about 1 hour, or until tender. Roast the chicken for 30 minutes or until fully cooked through.
Step 5: Once cooked, shred the chicken breasts with two forks. Place the shredded chicken in a bowl and toss with the buffalo sauce to combine, then set aside.
Step 6: Let the sweet potatoes cool for 10 to 15 minutes. Cut a slit into each potato and stuff with the shredded buffalo chicken and blue cheese crumbles. Adjust seasoning with salt and pepper if needed, then garnish with scallions if desired. Serve and enjoy!

Tips & Variations

For a milder flavor, use less buffalo sauce or substitute with ranch dressing.
Swap blue cheese for shredded cheddar or mozzarella if you prefer a less tangy cheese.
Try adding celery sticks on the side for some crunch that complements the buffalo chicken.
Use rotisserie chicken as a shortcut to save time on cooking chicken breasts.

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 about 15 minutes or until warmed through to keep the skin crispy. Alternatively, microwave on medium power until heated, though the skin will soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free buffalo sauce. Always check the label to be sure.

What can I use if I don’t like blue cheese?

If you’re not a fan of blue cheese, you can substitute with shredded cheddar, mozzarella, or even cream cheese for a milder, creamy texture.

Buffalo Chicken Stuffed Sweet Potatoes Recipe

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★★★★★

4.9 from 649 reviews

These Buffalo Chicken Stuffed Sweet Potatoes are a flavorful and hearty meal combining tender roasted sweet potatoes with spicy buffalo chicken and creamy blue cheese crumbles. Perfect for a cozy dinner, this recipe balances sweet, spicy, and savory flavors for a crowd-pleasing dish.

Author: zara
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
Diet: Halal

Ingredients

Scale

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 or green onions, for garnish

Instructions

Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes and chicken simultaneously.
Prepare sweet potatoes: Wash and dry the sweet potatoes thoroughly. Use a fork to pierce each sweet potato several times around. Lightly drizzle olive oil over them and wrap each one individually in aluminum foil to retain moisture while roasting.
Season and arrange chicken: Generously season the chicken breasts with salt and pepper. Place them on a small baking tray or dish, ready to roast in the oven.
Roast sweet potatoes and chicken: Place the wrapped sweet potatoes directly on the oven rack and roast for 1 hour. At the same time, place the chicken tray in the oven and roast the chicken for 30 minutes or until fully cooked through (internal temperature of 165°F / 74°C).
Shred and mix chicken with buffalo sauce: Once the chicken is cooked, shred it using two forks until finely pulled apart. Transfer the shredded chicken to a small bowl and toss with the buffalo sauce until evenly coated. Set aside.
Assemble the stuffed sweet potatoes: After roasting, allow the sweet potatoes to cool for 10-15 minutes. Cut a slit lengthwise on each potato and gently open them. Fill the cavity with shredded buffalo chicken and sprinkle blue cheese crumbles on top. Taste and add extra salt or pepper if desired. Garnish with chopped scallions for added freshness.
Serve and enjoy: Serve these delicious stuffed sweet potatoes warm as a satisfying dinner or lunch option packed with bold flavors and comforting textures.

Notes

Use foil wrapping for sweet potatoes to prevent drying out and speed up cooking.
Check the chicken’s internal temperature to ensure it’s fully cooked and safe to eat.
For extra heat, add more buffalo sauce or a dash of cayenne pepper.
Blue cheese crumbles can be substituted with ranch dressing or shredded mozzarella for different flavor profiles.
Leftover stuffed sweet potatoes can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Buffalo chicken, stuffed sweet potatoes, baked sweet potatoes, spicy chicken recipe, blue cheese, healthy dinner, comfort food