Buffalo Chicken Stuffed Sweet Potatoes Recipe
Introduction
Buffalo Chicken Stuffed Sweet Potatoes offer a perfect blend of spicy, tangy buffalo sauce and the natural sweetness of roasted sweet potatoes. This hearty dish is easy to prepare and makes for a satisfying meal any night of the week.
Ingredients
- 4 medium-large sweet potatoes, skin washed and cleaned
- 2 boneless, skinless chicken breasts
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 1/2 cup blue cheese crumbles
- Salt and pepper, to taste
- Olive oil, for drizzling on sweet potatoes
- Optional: finely chopped scallions or green onions, for garnish
Instructions
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: Wash the sweet potatoes and pat them dry. Pierce each sweet potato several times with a fork, drizzle lightly with olive oil, and wrap individually in foil.
- Step 3: Season the chicken breasts generously with salt and pepper. Place them on a small baking tray or dish.
- Step 4: Roast the sweet potatoes in the oven for 1 hour. At the same time, roast the chicken breasts for about 30 minutes, or until fully cooked through.
- Step 5: Remove the chicken from the oven and shred it using two forks. Toss the shredded chicken with buffalo sauce in a bowl and set aside.
- Step 6: When sweet potatoes are done, let them cool for 10–15 minutes. Cut a slit in each potato and stuff with the buffalo chicken mixture and blue cheese crumbles. Add salt and pepper to taste, and garnish with scallions if desired. Serve immediately.
Tips & Variations
- For extra heat, add a sprinkle of cayenne pepper or hot sauce to the buffalo chicken mixture.
- Swap blue cheese for ranch dressing or shredded cheddar if you prefer milder flavors.
- Use leftover rotisserie chicken for a faster version of this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To keep the sweet potatoes from drying out, cover them while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts?
It’s best to thaw chicken breasts completely before cooking to ensure even roasting and safe temperatures.
What can I use instead of buffalo sauce?
You can substitute buffalo sauce with BBQ sauce, hot sauce, or a mixture of hot sauce and melted butter to customize the heat and flavor.
PrintBuffalo Chicken Stuffed Sweet Potatoes Recipe
This flavorful Buffalo Chicken Stuffed Sweet Potatoes recipe combines tender roasted sweet potatoes with spicy buffalo chicken and creamy blue cheese, making a deliciously satisfying meal that’s easy to prepare and perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potatoes
- 4 medium-large sweet potatoes, skin washed and cleaned
- Olive oil, for drizzling
- Salt and pepper, to taste
Buffalo Chicken
- 2 boneless, skinless chicken breasts
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- Salt and pepper, to taste
Toppings
- 1/2 cup blue cheese crumbles
- Optional: finely chopped scallions or green onions for garnish
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes and chicken.
- Prepare Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Pierce each one several times with a fork and drizzle with olive oil. Wrap each potato individually in foil to ensure even roasting.
- Season Chicken: Generously season the chicken breasts with salt and pepper. Place them on a small baking tray or dish ready for roasting alongside the sweet potatoes.
- Roast Sweet Potatoes and Chicken: Place the foil-wrapped sweet potatoes in the oven to roast for 1 hour. Roast the chicken breasts simultaneously, uncovered, for 30 minutes or until fully cooked through.
- Shred and Sauce Chicken: Once cooked, shred the chicken breasts using two forks. Transfer the shredded meat to a bowl, add the buffalo sauce, and toss to coat evenly. Set aside.
- Assemble the Dish: Allow the sweet potatoes to cool for 10-15 minutes after roasting. Cut a slit down the center of each and stuff with the buffalo shredded chicken and blue cheese crumbles. Adjust salt and pepper to taste and garnish with optional scallions or green onions if desired.
- Serve and Enjoy: Serve warm and enjoy this spicy, cheesy stuffed sweet potato meal.
Notes
- Make sure to pierce the sweet potatoes well to allow steam to escape and ensure even cooking.
- Use foil to wrap sweet potatoes to keep them moist during roasting.
- Adjust the amount of buffalo sauce to control the spice level.
- Blue cheese can be substituted with ranch dressing or mozzarella for a milder flavor.
- Leftover stuffed sweet potatoes can be refrigerated and reheated in the oven or microwave.
Keywords: Buffalo chicken, stuffed sweet potatoes, roasted sweet potatoes, spicy chicken recipe, blue cheese, easy dinner, weeknight meal
