Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken Stuffed Sweet Potatoes make a tasty appetizer, hearty dinner, or perfect game day meal. They are easy to make (with a few meal prep options) and an absolutely delicious stuffed sweet potato recipe loaded with shredded chicken, mashed sweet potato, veggies, spicy mayo, hot sauce, and spices. Dairy-free, paleo, and Whole30 approved.

Last updated on January 7, 2020.

This recipe has my heart. It combines two of my favorite foods, sweet potatoes and buffalo sauce. Add in shredded chicken (one of my favorite easy proteins), and you have delicious buffalo chicken stuffed sweet potatoes.

This stuffed sweet potato recipe is easy to make but does take a bit longer to make since you have to twice bake the sweet potatoes. Making some components in advance (I suggest the sweet potatoes, shredded chicken, and chipotle mayo) will make assembly much faster.

If you already have the sweet potatoes and chicken prepped, they come together in about 35 minutes! The chicken mixture is made up of carrots, celery, onion (to sneak in some veggies), spices, hot sauce, and homemade spicy chipotle mayo to keep them from drying out.

Once baked, it gives the perfect texture on the outside while still being creamy with a little texture on the inside thanks to the veggies.

These buffalo chicken twice baked sweet potatoes are perfect for an easy weeknight dinner, appetizers for a dinner party, or game day! Pair them with some veggies and you have a healthy balanced meal.

How to make buffalo chicken stuffed sweet potatoes

While these buffalo chicken sweet potatoes take a few steps and the ingredient list looks long, they come together easily and a lot of the ingredients are pantry staples. See below (under the section meal prep) for how to prep the ingredients for an easy and quick assembly.

Here is what you need:

• sweet potatoes
• shredded chicken
• onion
• celery carrots
• carrots
• spicy mayo
• hot sauce
• garlic powder
• dried dill
• paprika
• red pepper flakes
• cayenne pepper
• oil
• salt and pepper

First, bake your sweet potatoes until soft. If needed, make your shredded chicken as well. I prefer using the instant pot method, but you can also use a store-bought rotisserie chicken for ease.

Then, while the sweet potato bake, heat a medium sauté pan over medium heat and add oil and let it get hot. Add celery and onion and cook for 5-7 minutes, stirring occasionally. Add carrots and cook for another 5 minutes. Move into a medium-sized bowl and set aside.

When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, except leaving a thin layer so they can maintain their shape. Add the insides into the bowl with the veggie mixture.

Next, add the shredded chicken, 1/4 cup mayo, 1/4 cup hot sauce, and spices to the bowl. Mash and stir until well combined. Season with salt and pepper to taste.

Then scoop the mixture back into shells, distributing evenly. Mix the remaining 1 tablespoon mayo and 1 tablespoon hot sauce in a small bowl. Evenly distribute over the chicken mixture on sweet potatoes.

Turn down the oven to 350 degrees and bake for 20 minutes or until warmed through. Top with toppings of choice (we love avocado, hot sauce, and fresh herbs) or eat as is.

Substitutions

While I find this recipe pretty straight forward and not too much you can change, here are a few suggestions:

• shredded chicken – chicken breasts or thighs will work. Use homemade or buy a rotisserie chicken from the store and shred for convenience. You could also try shredded pork, but the flavor will be a little more rich depending on what cut you use.
• potatoes – you could try to use white potatoes, but the flavor won’t be the same as they lack the sweetness that sweet potatoes have.
• mayo – use homemade or store-bought. You can also use plain mayo if you can’t find chipotle mayo.
• hot sauce – you can use hot sauce or buffalo sauce.
• make it vegetarian – swap out the chicken for chickpeas or white beans.

Meal prep buffalo chicken stuffed sweet potatoes

The thing I love most about these stuffed sweet potatoes is they are relatively easy to throw together. Depending on how much prep you want to do, you can either meal prep it all or just a few components. Here are a few suggestions for prepping and storage:

• partial prep – the shredded chicken, sweet potatoes, mayo, and veggie mixture can be made ahead of time. You can either make all the components or just a few (I suggest at least the shredded chicken and sweet potatoes). Store in the fridge until you are ready to prep. When you are ready, slice the potatoes and scoop out the insides, make the full chicken mixture, mix everything together, stuff the potatoes, and bake. They will take longer to bake since the potatoes are cold.
• full prep – just follow the directions as written and store stuffed sweet potatoes in a tightly sealed glass dish. When ready to bake, preheat the oven and bake until warmed through. Again, it will probably take longer than 20 minutes since the potatoes are cold. You can also heat them up on a grill (like at a tailgate).
• best storage containers – we love these meal prep containers from Amazon! Store in individual containers to take on the go. They keep everything fresh and are better for the environment since they are glass. Add your favorite veggies to make it a complete meal.

More buffalo chicken recipes

• Buffalo Chicken Burgers with Healthy Blue Cheese Dressing
• Instant Pot Buffalo Chicken
• Air Fryer Buffalo Wings
• Buffalo Chicken Tenders
• Air Fryer Boneless Buffalo Wings

4.58 from 19 votes

Buffalo Chicken Stuffed Sweet Potatoes

Author: Kelly Nardo

Buffalo Chicken Stuffed Sweet Potatoes make a tasty appetizer, hearty dinner, or perfect game day meal. They are easy to make (with a few meal prep options) and an absolutely delicious stuffed sweet potato recipe loaded with shredded chicken, mashed sweet potato, veggies, spicy mayo, hot sauce, and spices. Dairy-free, paleo, and Whole30 approved.

Print Recipe Pin Recipe

Course: Appetizer, Main Course

Calories: 242kcal

Protein: 12g

Carbs: 28g

Fat: 9.6g

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

ingredients

• 4 medium sweet potatoes (about 37 ounces)
• 1/2 tablespoon avocado oil
• 1/2 cup diced yellow onion (65 grams)
• 1/2 cup diced celery (1 large stalk/65 grams)
• 1/2 cup shredded carrots (1 large/55 grams)
• 2 heaping cups shredded chicken  (260 grams)
• 1/4 cup + 1 tablespoon chipotle mayo (divided) - store-bought or homemade
• 1/4 cup + 1 tablespoon hot sauce (divided) - I used Frank's
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1/2 teaspoon paprika
• 1/8 teaspoon red pepper flakes (sure more for spicier)
• 1/8 teaspoon cayenne pepper (use more for spicier)
• salt & pepper, to taste
• optional toppings: mayo, parsley, hot sauce, green onion...

instructions

• Preheat oven to 400 degrees Fahrenheit. Rinse sweet potatoes and poke holes with a knife. Place in oven on a parchment-lined baking sheet and bake for 45 minutes until soft. Time will depend on how thick your sweet potatoes are.
• While the sweet potato bake, heat a medium sauté pan over medium-low heat. Add oil and let it get hot, about 30 seconds. Add celery and onion and cook for 5-7 minutes, stirring occasionally. Add carrots and cook for another 5-7 minutes until softened. Pour into a medium-sized bowl and set aside.
• If needed, make your mayo as well (if using homemade).
• When sweet potatoes are cooked, cut them in half lengthwise & scoop out most of the inside flesh, leaving a thin layer around the outside so they can maintain their shape. Add the insides into the bowl with the celery mixture.
• In the bowl, add shredded chicken, 1/4 cup mayo, 1/4 hot sauce, garlic powder, dill, paprika, red pepper flakes, and cayenne pepper. Mash and stir until well combined. Season with salt and pepper to taste. Scoop mixture back into shells, distributing evenly. Mix the remaining 1 tablespoon mayo and 1 tablespoon hot sauce in a small bowl. Drizzle over the chicken mixture on sweet potatoes, dividing evenly between the potatoes.
• Turn down the oven to 350 degrees and bake for 20 more minutes, or until warmed through. Top with toppings of choice or eat as is. Enjoy!

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notes

Meal prep buffalo chicken sweet potatoes for a quicker assembly:

• partial prep - the shredded chicken, sweet potatoes, mayo, and veggie mixture can all be made ahead of time. You can either make all the components or just a few (I suggest at least the shredded chicken and sweet potatoes). Store in the fridge until you are ready to prep. When you are ready, slice your sweet potatoes and scoop out the insides, make the full chicken mixture, mix everything together, stuff the potatoes, and bake. They will take longer to bake since the potatoes are cold.
• full prep - just follow the directions as written and store stuffed sweet potatoes in a tightly sealed glass dish. When ready to bake, preheat the oven and bake until warmed through. Again, it will probably take longer than 20 minutes since the potatoes are cold. You can also heat them up on a grill (like at a tailgate).

nutrition

Nutrition Facts

Buffalo Chicken Stuffed Sweet Potatoes

Amount Per Serving (1 stuffed sweet potato)

Calories 242 Calories from Fat 86

% Daily Value*

Fat 9.6g15%

Saturated Fat 1.3g8%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.9g

Potassium 646mg18%

Carbohydrates 28g9%

Fiber 4.4g18%

Sugar 6.3g7%

Protein 12g24%

Vitamin A 19800IU396%

Vitamin C 3.3mg4%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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