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Best Buffalo Chicken Stuffed Sweet Potatoes

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These buffalo chicken stuffed sweet potatoes are a perfect storm of spicy, creamy, savory, and sweet. The chicken is shredded and mixed directly into the roasted sweet potato for a fully integrated flavor in every bite.

Ingredients

Scale
  • 4 medium sweet potatoes (about 8 ounces/225g each), scrubbed clean
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt
  • 2 cups cooked, shredded chicken (about 300g)
  • ⅓ cup buffalo wing sauce (80 ml), like Frank’s RedHot Original
  • 2 tablespoons unsalted butter (28g), melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of celery salt (optional)
  • ½ cup crumbled blue cheese (about 60g)
  • ¼ cup chopped green onions (about 2–3 scallions)
  • Optional: Ranch or blue cheese dressing, for drizzling

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and scrub your sweet potatoes thoroughly. Pat them dry with a clean towel. Using a fork, pierce each sweet potato 6-8 times all over. Rub each potato with the olive oil and a pinch of salt. Place them on your lined baking sheet.
  2. Roast the sweet potatoes for 40-50 minutes, or until they are very tender. You should be able to easily pierce them all the way through with a fork or a knife.
  3. In a medium bowl, combine the shredded cooked chicken, buffalo wing sauce, melted butter, garlic powder, onion powder, and celery salt (if using). Stir well until the chicken is completely and evenly coated. Set aside.
  4. Once the sweet potatoes are cool enough to handle (about 5-10 minutes), carefully slice each one in half lengthwise. Using a spoon, gently scoop out the fluffy flesh, leaving about a ¼-inch (½ cm) border attached to the skin so the ‘boat’ holds its shape. Place the scooped-out flesh into a separate bowl.
  5. Add the scooped sweet potato flesh to the bowl with the buffalo chicken mixture. Use a fork to mash and stir everything together until it’s well combined. Spoon this filling back into the empty sweet potato skins, mounding it slightly.
  6. Return the filled sweet potato boats to the baking sheet. Top each one generously with the crumbled blue cheese. Bake for another 8-10 minutes, just until the cheese is melted and the filling is heated all the way through. Remove from the oven and sprinkle with the chopped green onions. Serve immediately, with extra ranch or blue cheese dressing on the side if desired.

Notes

For a dairy-free option, use plant-based butter and omit the blue cheese or use dairy-free feta. You can roast the sweet potatoes and shred the chicken a day ahead. Store them separately in the fridge. When ready to serve, just scoop, mix, and bake.

Nutrition

Keywords: buffalo chicken, sweet potatoes, stuffed sweet potatoes, game day, gluten-free, easy dinner

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