Buffalo Chicken Stuffed Sweet Potatoes are one of my favorite ways to turn simple ingredients into a bold, satisfying meal. I combine tender roasted sweet potatoes with juicy shredded chicken tossed in spicy buffalo sauce, then finish everything with creamy toppings for the perfect balance of heat and comfort.
Why You’ll Love This Recipe
I love this recipe because it brings together sweet, spicy, and savory flavors in one hearty dish. The natural sweetness of the roasted sweet potatoes pairs beautifully with the tangy heat of buffalo chicken. I also appreciate how easy it is to prepare, especially when I use leftover or rotisserie chicken.
I find this recipe perfect for meal prep since I can make everything ahead of time and assemble it when I’m ready to eat. It feels indulgent, but I know I’m getting a balanced meal with protein, fiber, and wholesome ingredients.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 medium sweet potatoes
2 cups cooked shredded chicken
1/2 cup buffalo sauce
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
1/2 cup shredded cheddar cheese
1/4 cup ranch or blue cheese dressing
2 tablespoons chopped green onions
directions
I start by preheating my oven to 400°F (200°C). I scrub the sweet potatoes clean, pat them dry, and pierce them several times with a fork. Then I rub them lightly with olive oil and sprinkle them with salt.
I place the sweet potatoes on a baking sheet and roast them for about 45 to 60 minutes, until they are tender when pierced with a knife.
While the sweet potatoes are roasting, I combine the shredded chicken, buffalo sauce, garlic powder, and onion powder in a saucepan over medium heat. I stir everything together and cook until the chicken is heated through and evenly coated.
Once the sweet potatoes are done, I let them cool slightly before slicing them open lengthwise. I gently fluff the insides with a fork. Then I spoon the buffalo chicken mixture generously into each sweet potato.
I top each one with shredded cheddar cheese and return them to the oven for about 5 minutes, just until the cheese melts. Finally, I drizzle ranch or blue cheese dressing over the top and sprinkle with chopped green onions before serving.
Servings and timing
I usually get 4 servings from this recipe, with one stuffed sweet potato per person.
Prep time: 10 minutes
Cook time: 50 to 60 minutes
Total time: About 1 hour
Variations
I sometimes swap the cheddar cheese for mozzarella or pepper jack when I want a different flavor profile. If I prefer extra heat, I mix a little hot sauce directly into the buffalo sauce.
For a lighter version, I use Greek yogurt instead of ranch or blue cheese dressing. When I want to add more texture and freshness, I top everything with diced celery or shredded carrots.
I also enjoy making this recipe with shredded turkey instead of chicken, especially after the holidays.
storage/reheating
I store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. If I want to keep the texture at its best, I store the buffalo chicken separately and assemble just before reheating.
To reheat, I warm them in a 350°F (175°C) oven for about 15 to 20 minutes until heated through. If I’m short on time, I microwave them for 2 to 3 minutes, though I find the oven keeps the texture better.
FAQs
Can I make this recipe ahead of time?
Yes, I often roast the sweet potatoes and prepare the buffalo chicken in advance. I keep everything refrigerated and assemble just before reheating and serving.
Can I use canned chicken?
I can use canned chicken in a pinch. I make sure to drain it well and break it up before mixing it with the buffalo sauce.
How do I make this recipe dairy-free?
I simply skip the cheese and use a dairy-free ranch alternative. The buffalo chicken and sweet potatoes still taste delicious on their own.
Can I cook the sweet potatoes in the microwave?
Yes, when I’m in a hurry, I microwave the sweet potatoes for about 5 to 8 minutes per potato, turning halfway through, until tender.
What can I serve with this dish?
I like serving these stuffed sweet potatoes with a simple green salad or some roasted vegetables to round out the meal.
Conclusion
Buffalo Chicken Stuffed Sweet Potatoes are a flavorful, satisfying meal that I can easily prepare for busy weeknights or casual gatherings. I love how simple ingredients come together to create something bold and comforting. Every time I make this dish, I enjoy the balance of sweet and spicy flavors in every bite.
Print
Buffalo Chicken Stuffed Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Buffalo Chicken Stuffed Sweet Potatoes combine tender roasted sweet potatoes with juicy shredded chicken tossed in spicy buffalo sauce, finished with melted cheddar, creamy dressing, and fresh green onions for a bold and satisfying meal.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the sweet potatoes clean, pat dry, and pierce several times with a fork. Rub with olive oil and sprinkle with salt.
- Place on a baking sheet and roast for 45–60 minutes, until tender when pierced with a knife.
- While the potatoes roast, combine shredded chicken, buffalo sauce, garlic powder, and onion powder in a saucepan over medium heat. Cook until heated through and evenly coated.
- Once sweet potatoes are tender, let cool slightly, then slice open lengthwise and fluff the insides with a fork.
- Spoon the buffalo chicken mixture evenly into each sweet potato.
- Top with shredded cheddar cheese and return to the oven for about 5 minutes, until cheese is melted.
- Drizzle with ranch or blue cheese dressing and sprinkle with chopped green onions before serving.
Notes
- Swap cheddar for mozzarella or pepper jack for a flavor variation.
- Use Greek yogurt instead of ranch or blue cheese for a lighter option.
- Add diced celery or shredded carrots for extra crunch.
- Shredded turkey can be substituted for chicken.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in a 350°F (175°C) oven for 15–20 minutes or microwave for 2–3 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
