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- 4 medium sweet potatoes - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce (adjust to taste) - 1/2 cup Greek yogurt - 1 cup shredded cheddar cheese - 1/4 cup green onions, sliced - 1/2 cup celery, diced - Salt and pepper to taste - Optional: fresh parsley for garnish These ingredients come together to create a wonderful dish. Sweet potatoes add natural sweetness and nutrition. They also provide a sturdy base for your filling. The chicken, mixed with buffalo sauce, gives a spicy kick. You can adjust the sauce for your preferred heat level. Greek yogurt adds creaminess and tang. It balances the flavors well. The cheese melts beautifully and adds richness. Green onions and celery provide crunch and freshness. Don't forget to use salt and pepper to enhance the taste. This mix of ingredients makes every bite enjoyable. You can even add fresh parsley for a pop of color if you like. {{ingredient_image_2}} First, set your oven to 400°F (200°C). This high heat helps cook the sweet potatoes just right. Next, rinse the sweet potatoes under cold water to wash off dirt. Make sure to dry them with a towel. Grab a fork and prick the skins several times. This lets steam escape while baking. Now, place the pricked sweet potatoes on a lined baking sheet. Give them space to breathe. Bake them for 45 minutes to 1 hour. They are ready when they feel soft and a fork can go through easily. While the sweet potatoes bake, let’s make the filling. In a medium bowl, mix 2 cups of shredded chicken with 1/2 cup of buffalo sauce. Stir until the chicken gets fully coated in the sauce. You can adjust the sauce to make it hotter or milder. This step is key for finding your perfect heat level! When the sweet potatoes cool a bit, cut each one in half lengthwise. Use a spoon to scoop out some of the flesh but don’t scoop too much! You want the skins to stay strong. Set the scooped flesh aside for later. In another bowl, mix the reserved sweet potato flesh with 1/2 cup of Greek yogurt, 1/2 cup of diced celery, and 1/4 cup of sliced green onions. Add salt and pepper to taste. Stir well until everything is blended. Now, fold the buffalo chicken into this sweet potato mixture. Combine them gently but make sure they mix well. Spoon this filling back into the sweet potato halves, packing it in nicely. Top each half with the remaining 1 cup of shredded cheddar cheese. Return your stuffed sweet potatoes to the oven. Bake them for an extra 10-15 minutes until the cheese melts and becomes bubbly. The cheese should look golden and delicious. Finally, let them cool a bit. If you like, garnish them with more green onions or some fresh parsley for a nice touch. To bake sweet potatoes just right, you need the right time and checks. Bake them for 45 minutes to 1 hour at 400°F (200°C). Check if they are soft by poking them with a fork. If the fork goes in easily, they are ready. Here are some pro tips to boost flavor: - Prick the sweet potatoes well with a fork. This lets steam escape and helps cook evenly. - Line your baking sheet with parchment paper. It makes cleanup easy and keeps the potatoes from sticking. You can make the filling even better with some easy changes. Try adding: - A splash of ranch dressing for a creamy twist. - Diced jalapeños for extra heat. - Chopped bell peppers for crunch. To balance the heat from the buffalo sauce, mix in some Greek yogurt. It adds creaminess and cools the spice. Adjust the buffalo sauce to your taste. You can use less if you like it mild. Pro Tips Adjust the Heat: If you prefer a milder flavor, start with less buffalo sauce and gradually add more to reach your desired spiciness. Perfectly Cooked Sweet Potatoes: To check if the sweet potatoes are done, insert a fork; it should easily penetrate the flesh without resistance. Cheese Variations: Experiment with different types of cheese such as pepper jack for an extra kick or mozzarella for a milder melt. Make Ahead: You can prepare the filling in advance and store it in the refrigerator for up to 2 days, making assembly quick and easy. {{image_4}} You can change the protein in Buffalo Chicken Stuffed Sweet Potatoes easily. If you want a lighter dish, use turkey instead of chicken. Ground turkey works well with the buffalo sauce. It gives a nice flavor and keeps the dish healthy. For a plant-based option, try tofu. You can crumble firm tofu and sauté it with buffalo sauce. This gives a great taste without meat. Another delicious idea is to use black beans. They add protein and fiber, making the dish filling and tasty. Just mash or mix them into the sweet potato filling. When it comes to cheese, you have choices. Cheddar cheese is classic, but you can use mozzarella or pepper jack for a twist. Each one brings a unique flavor. If you want a creamier texture, consider cream cheese. It melts well and makes each bite smooth. For those who avoid dairy, there are many dairy-free cheese options. Look for brands that melt well, like almond or cashew cheese. These options let everyone enjoy the dish while keeping it creamy and cheesy. To store your Buffalo Chicken Stuffed Sweet Potatoes, let them cool first. Place them in an airtight container. You can store them in the fridge for up to three days. For longer storage, freeze the stuffed potatoes. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. They can last in the freezer for up to three months. When you're ready to enjoy your leftovers, you have a few options. For the best results, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet and cover them with foil. Bake for about 20 minutes or until heated through. You can also microwave them for a quick option. Place a stuffed sweet potato on a microwave-safe plate. Heat on medium for about 2-3 minutes, checking that it's hot all the way through. If using the microwave, the texture may not be as nice as when baked. Always let them sit for a minute before eating to avoid burns. Yes, you can prepare these stuffed sweet potatoes in advance. To do this, follow these steps: - Bake the sweet potatoes and let them cool. - Prepare the buffalo chicken filling. - Stuff the sweet potatoes and cover them tightly with plastic wrap. - Store them in the fridge for up to 2 days. When you're ready to eat, just bake them again until warm. This method saves time and keeps the dish fresh. While buffalo sauce shines in this recipe, you can try other sauces too. Here are some great alternatives: - BBQ sauce for a sweeter flavor. - Ranch dressing for a creamy touch. - Sriracha sauce for a spicy kick. Feel free to mix and match based on your taste. Each sauce brings its own unique twist to the dish. Adjusting the spice level is easy. For a spicier dish, add more buffalo sauce. If you want it milder, try these tips: - Use less buffalo sauce and add more Greek yogurt. - Mix in some cream cheese for a smooth texture. - Add a pinch of sugar to balance the heat. These changes let you enjoy your stuffed sweet potatoes just the way you like! You can make Buffalo Chicken Stuffed Sweet Potatoes easily at home. We covered all you need: ingredients, step-by-step instructions, and tips for the best flavor. Try out different proteins and cheese options for fun twists. Store leftovers for later and enjoy them reheated with the same great taste. With simple changes, you can customize this dish for your taste. It’s a fun and tasty way to enjoy sweet potatoes while adding protein and veggies. Make it your own and enjoy!

Buffalo Chicken Stuffed Sweet Potatoes

Delicious sweet potatoes filled with spicy buffalo chicken and topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 2 cups cooked chicken, shredded
  • 0.5 cup buffalo sauce
  • 0.5 cup Greek yogurt
  • 1 cup shredded cheddar cheese
  • 0.25 cup green onions, sliced
  • 0.5 cup celery, diced
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • Rinse the sweet potatoes under cold running water to remove any dirt, then dry them thoroughly with a kitchen towel. Use a fork to prick the skins several times, allowing steam to escape during baking.
  • Arrange the pricked sweet potatoes on a baking sheet that’s lined with parchment paper, ensuring they have enough space between them. Bake in the preheated oven for 45 minutes to 1 hour, or until they are soft and easily pierced with a fork.
  • While the sweet potatoes are baking, prepare the filling: in a medium mixing bowl, combine the shredded chicken and buffalo sauce. Stir well until the chicken is fully coated with the sauce, adjusting the amount of sauce to your preferred heat level.
  • After the sweet potatoes are done baking, remove them from the oven and allow them to cool slightly until they are easy to handle.
  • Carefully cut each sweet potato in half lengthwise. Using a spoon, scoop out a portion of the flesh from each half, making sure to leave enough to keep the skins intact and sturdy. Set the scooped sweet potato flesh aside for the filling.
  • In another mixing bowl, combine the reserved sweet potato flesh with Greek yogurt, half of the shredded cheddar cheese, diced celery, and sliced green onions. Season the mixture with salt and pepper to taste, stirring until well blended.
  • Gently fold the buffalo chicken mixture into the sweet potato filling, ensuring everything is mixed thoroughly and evenly.
  • Spoon the buffalo chicken filling back into the hollowed-out sweet potato halves, packing them generously but carefully. Top each stuffed sweet potato half with the remaining cheddar cheese.
  • Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, gooey, and slightly golden.
  • Once the cheese is bubbly and inviting, remove the sweet potatoes from the oven and let them cool for a couple of minutes. For a beautiful presentation, garnish with additional sliced green onions and a sprinkle of fresh parsley if desired.

Notes

Serve on a rustic wooden board or colorful platter for a vibrant table display.
Keyword buffalo chicken, healthy, stuffed sweet potatoes