My love of homemade red chili sauce, buffalo wings, chimichurri and all things spicy is the complete opposite of my husband, who prefers rich, creamy sauces and dips. Since these buffalo stuffed sweet potatoes have both components, we both get we want.
This flavor combination has been around for quite awhile, so all I’ve really done in this recipe is simplify the ingredients so that it comes together with as little hands-on time as possible. It’s perfect for an easy weeknight dinner or game day feast.
Oh, and if you love these sweet potatoes I think there’s another recipe you will too – BBQ chicken stuffed sweet potatoes.
Buffalo Chicken Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 3 cups cooked and shredded chicken breast (or leftover rotisserie chicken that has been shredded)
- 3 tbsp hot sauce (I use this brand because it has a clean ingredient list and it's GOOD)
- ¼ cup butter
- ½ tsp smoked paprika
- 1 tsp garlic powder (divided)
- ⅔ cup sour cream
- ¾ tsp dried parsley
- ¾ tsp dried dill
- ¼ tsp unrefined sea salt
- ½ cup cheese (grated - optional topping)
- ¼ cup green onions (chopped - optional topping)
- 3 tbsp milk (optional - if you prefer a thick and creamy ranch topping skip the milk. If you prefer a pourable ranch-style dressing, you'll use the milk to thin out the sour cream until it reaches your desired consistency)
- Preheat oven to 400°F. If needed, wash and dry the sweet potatoes. Using a fork, poke 4-5 sets of holes in the skin, then place on a baking sheet and pop in the oven for about 40 minutes to an hour.
- While the potatoes are cooking, mix together the sour cream, parsley, dill, salt and ½ teaspoon of garlic powder. If you prefer a thick and creamy topping, set it in the fridge for later use. If you prefer a thinner, more pourable topping, add a few tablespoons of milk until the desired consistency is reached.
- Around the 40 minute mark, check on the sweet potatoes. You'll know they're ready when you can slide a fork in and the flesh is very soft.
- When the sweet potatoes are ready, turn the oven off and let them sit in the oven while you prepare the buffalo chicken. In a saucepan, combine hot sauce, butter, smoked paprika and ½ teaspoon garlic powder over medium heat. When the butter is melted, stir to combine the ingredients and add the chicken in. When the chicken is warm, remove the sweet potatoes from the oven and stuff the chicken in the sweet potatoes, dividing equally. Top with ranch dip/dressing and cheese or green onion if using.
More Easy Weeknight Dinner Recipes
20 Minute Gluten-Free Chicken Nuggets – I’m always looking for ways to save time in the kitchen, so awhile ago I skipped a couple of steps while making our favorite chicken nugget recipe. Y’all, no one noticed. They gobbled them down and asked for more. When I need a quick meal, I often serve these chicken nuggets with my super quick homemade ranch dressing. The ranch serves as a dipping sauce for the nuggets and a dressing for a big salad that I toss together quickly.
Paleo Egg Drop Soup – This protein-packed egg drop soup is one of my “go to” recipes when I need to get something on the table in 15 minutes flat. My kids cheer when I mention I’m making it.
Instant Pot Pressure Cooker Whole Chicken – This Instant Pot pressure cooker whole chicken is one of my favorite Instant Pot recipes. It’s so tender, and as soon as I serve the meat I can put the frame right back in with some water to make homemade bone broth.
Easy Chicken Salad Recipe With Apples – If you have some leftover roast chicken on hand, this light and yummy chicken salad is wonderful over a bed of greens.
Hearty Stuffed Pepper Soup – With this recipe, I’ve found that I can roll out of bed, toss all my ingredients in the slow cooker while I brown the meat, and then toss that in too and turn the slow cooker on high. That all takes about 10 minutes, and by lunchtime it’s ready.