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.