Buffalo Chicken Stuffed Sweet Potatoes

$- 4 medium sweet potatoes - 2 cups cooked shredded chicken - ½ cup buffalo sauce (adjust for spice preference) - 1 cup shredded cheddar cheese - ½ cup plain Greek yogurt - 1 tablespoon lime juice - 2 green onions, sliced - Salt and pepper to taste - Fresh parsley for garnish You can change some ingredients if you need to. Here are some swaps: - For the sweet potatoes, you can use regular potatoes. - Use rotisserie chicken if you want a quicker option. - Swap buffalo sauce for BBQ sauce for a milder flavor. - Use any type of cheese you like, such as mozzarella or pepper jack. - For a dairy-free option, use cashew yogurt instead of Greek yogurt. When picking sweet potatoes, look for firm ones. They should feel heavy for their size. Avoid any with soft spots or wrinkles. The skin should be smooth and free of blemishes. Always choose sweet potatoes that are medium-sized for even cooking. If you plan to store them, keep them in a cool, dark place. Do not put them in the fridge, as cold can change their taste. {{ingredient_image_1}} Start by washing four medium sweet potatoes. Make sure to scrub them well. Then, pierce each potato several times with a fork. This helps steam escape. Place the potatoes on a baking sheet lined with parchment paper. Preheat your oven to 400°F (200°C). Once the oven is ready, bake the sweet potatoes for about 45 minutes. They should be soft when you poke them with a fork. Cooking time may change based on their size. While the sweet potatoes bake, prepare the buffalo chicken filling. In a medium bowl, combine two cups of cooked shredded chicken with half a cup of buffalo sauce. If you like it spicier, add more sauce. Mix well, so every piece of chicken gets coated. This step brings flavor to the dish. When the sweet potatoes finish baking, take them out and let them cool for a few minutes. Slice each potato lengthwise, but don’t cut all the way through. Gently fluff the inside with a fork. Add salt and pepper for taste. Spoon the buffalo chicken mixture into each potato generously. Top with one cup of shredded cheddar cheese. Return them to the oven for another 10 minutes, until the cheese melts. While they bake, mix half a cup of plain Greek yogurt with one tablespoon of lime juice in a small bowl. This adds a fresh twist. Once the potatoes are ready, drizzle the yogurt-lime sauce on top. Finish by garnishing with sliced green onions and fresh parsley. Serve and enjoy your meal! To get the best sweet potato, start with the right size. Medium sweet potatoes cook evenly. Wash them well to remove dirt. Use a fork to pierce them multiple times. This helps steam escape while baking. Bake them at 400°F for about 45 minutes. Check for doneness by poking them with a fork. They should feel soft inside. If they are not soft, bake a little longer. This step gives you a nice, fluffy texture to hold your filling. Your buffalo chicken needs flavor! Use shredded chicken cooked with a good buffalo sauce. I suggest starting with ½ cup. If you love spice, add more sauce to taste. Mix the chicken and sauce in a bowl until well coated. This ensures every bite has a kick. You can also add other spices. A dash of garlic powder or onion powder can boost the flavor. Experiment with your favorite spices to make it your own. Cheese makes these sweet potatoes extra special! For the best melt, use shredded cheddar cheese. Spread it generously on top of each stuffed potato. Return the sweet potatoes to the oven for about 10 minutes. Bake until the cheese is bubbly and golden. If you like a crispy top, broil for a minute or two. Keep an eye on it to avoid burning. This adds a delicious layer of flavor and texture to your dish. Pro Tips Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes for even cooking and the perfect stuffing capacity. Customize Your Heat Level: Adjust the amount of buffalo sauce based on your spice preference to ensure everyone enjoys the dish. Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on prep. Experiment with Toppings: Feel free to add other toppings like diced avocado or crumbled blue cheese for extra flavor. {{image_2}} You can make this dish meat-free and still super tasty. Start with roasted chickpeas or lentils. Mix them with buffalo sauce just like the chicken. This gives you the same spicy kick. Add your favorite veggies, like bell peppers or zucchini, for more flavor. You can also use plant-based cheese for a cheesy touch. Get creative with your toppings! Instead of Greek yogurt, try guacamole or ranch dressing. Both add a creamy element. You can also top with diced tomatoes, jalapeños, or even avocado slices. Fresh herbs, like cilantro or basil, bring a nice touch too. Experiment to find your favorite combo! If you want to switch up the protein, don't worry! You can use turkey or shredded beef. Tofu is another great choice for a tasty, plant-based option. Just make sure to season it well with buffalo sauce and spices. This keeps the dish flavorful, no matter what protein you choose. To keep your Buffalo Chicken Stuffed Sweet Potatoes fresh, place them in an airtight container. This helps lock in moisture and flavor. You can store them in the fridge for up to three days. Make sure to let them cool before sealing. When you’re ready to enjoy your leftovers, reheat them in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet. Heat for about 15 to 20 minutes, or until warm. You can also use a microwave if you're in a hurry. Just cover them with a damp paper towel and heat for about 2 to 3 minutes. If you want to freeze your stuffed sweet potatoes, it's easy! First, let them cool completely. Wrap each potato tightly in plastic wrap, then place them in a freezer bag. They can last for up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge before reheating. This way, you keep the great taste and texture! Yes, you can use other potatoes. However, sweet potatoes add a nice sweetness. Regular potatoes work too, but they lack that sweetness and creaminess. If you choose to use russets or Yukon golds, adjust cooking times. Russets usually need more time to bake. The spice level depends on the brand and type of buffalo sauce. Some sauces are very hot, while others are mild. You can control the heat by adding less sauce or choosing a milder one. For less spice, try mixing the buffalo sauce with Greek yogurt. This adds creaminess and reduces heat. Absolutely! You can prepare the buffalo chicken filling ahead of time. Store it in the fridge for up to three days. Bake the sweet potatoes fresh when you're ready to eat. Just remember to warm the filling before stuffing the potatoes. This keeps everything hot and tasty. In this blog post, I shared how to make delicious buffalo chicken stuffed sweet potatoes. We covered key ingredients and shared smart substitutions. You learned how to prepare the sweet potatoes, create the filling, and bake them to perfection. I also offered tips for texture and spice, along with tasty variations for vegetarians or different proteins. For leftovers, I explained proper storage, reheating, and freezing. Now, you are ready to enjoy this tasty dish anytime!$

Buffalo Chicken Stuffed Sweet Potatoes

Delicious sweet potatoes filled with spicy buffalo chicken and topped with cheese and a creamy sauce.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 medium sweet potatoes
2 cups cooked shredded chicken
0.5 cup buffalo sauce
1 cup shredded cheddar cheese
0.5 cup plain Greek yogurt
1 tablespoon lime juice
2 pieces green onions, sliced
to taste salt
to taste pepper
for garnish fresh parsley

Instructions

Preheat the oven to 400°F (200°C).
Wash the sweet potatoes thoroughly, then pierce them several times with a fork. Place them on a baking sheet lined with parchment paper.
Bake the sweet potatoes in the preheated oven for about 45 minutes, or until tender. The cooking time may vary based on their size.
While the sweet potatoes are baking, in a medium bowl, combine the shredded chicken and buffalo sauce. Mix until the chicken is well coated.
After the sweet potatoes are done, remove them from the oven and let cool slightly. Slice each potato lengthwise, being careful not to cut all the way through.
Gently fluff the inside of the sweet potatoes with a fork and season with salt and pepper.
Spoon the buffalo chicken mixture into each sweet potato, filling them generously.
Top each stuffed sweet potato with shredded cheddar cheese.
Return the sweet potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
While they bake, in a small bowl, mix the Greek yogurt and lime juice to create a simple sauce.
Remove the stuffed sweet potatoes from the oven and drizzle the yogurt-lime sauce on top.
Garnish with sliced green onions and chopped fresh parsley before serving.

Notes

Adjust the buffalo sauce according to your spice preference.

Keyword buffalo chicken, comfort food, stuffed sweet potatoes