Sweet potatoes and buffalo chicken make for the perfect pairing, creating an easy, healthy, dairy-free and Paleo dinner that packs tons of flavor! It takes less than 15 minutes to put this together, yet is bursting with goodness!
Prep ahead by making the shredded chicken, baked sweet potato and vegetable mixture before placing in the fridge until assembly time!
Sweet potatoes pair perfectly with Buffalo sauce and are an easy way to increase vegetable intake while simultaneously cutting calories and fat intake. In this recipe, sweet potatoes should either be baked or microwaved until fork tender before topping with the chicken, vegetables and optional blue cheese drizzle or dressing – this quick yet fulfilling dinner option makes a quick weeknight meal that won’t leave you hungry or dissatisfied!
Making delicious buffalo stuffed sweet potatoes requires using high quality, fresh ingredients. When selecting sweet potatoes to use as bases for filling with shredded chicken and other toppings, aim for large or medium-large sweet potatoes that can support their weight without collapsing under their own weight. Organic varieties will ensure your meal doesn’t contain hormones and chemicals which could interfere with its taste or nutritional quality.
Whilst your sweet potatoes are cooking, heat 1 teaspoon of oil in a saute pan over medium-high heat and add carrots, celery and onion until tender. Once this step has completed, stir in ground chicken along with seasonings such as paprika, garlic powder and salt before mixing in your bottle of buffalo sauce and continuing cooking until bubbly sauce forms.
Once vegetables are tender, remove from heat and stir in cornstarch and water until thickened before pouring into your slow cooker. Combine and continue cooking on low for 4-6 hours until all the chicken has been fully cooked; once this process is completed, switch it back on warm setting.
Alternately, you could simply mash your sweet potato with butter, kosher salt and pepper (or purchase store-bought mashed sweet potatoes) to create a healthy dinner option. Just be sure to puncture it periodically with a fork to allow steam to escape!
This versatile dish allows for endless variations: use it to top salads, sandwiches or wraps; even serve it over rice or pasta as part of an easy weeknight dinner for busy families! Plus it makes an excellent freezer meal; so feel free to double or triple the recipe for future convenience!
Sweet potatoes make the ideal companions to shredded buffalo chicken for an easy weeknight dinner that’s full of flavor, spice, and healthy vegetables! Plus it’s so easy! This recipe makes an ideal way to use up leftover crockpot shredded chicken while providing lunchbox-ready leftovers without cheese (dairy free/Paleo friendly!). Plus it makes great leftovers!
As your sweet potatoes bake, saute onions, carrots, and celery in oil or cooking fat until tender. Take this time to prep any additional ingredients you may require before mixing in shredded chicken with sauce until everything is evenly combined and coated. Divide this among several sweet potatoes before topping each with blue cheese crumbles, Ranch dressing, dark green parts of green onions (if desired) and more chopped green onions before serving!
These Buffalo Chicken Stuffed Sweet Potatoes are an irresistibly satisfying family-friendly dinner on busy weeknights or served chilled as an easy, healthy appetizer on game watching days – or any other gathering calling for wings and Buffalo Chicken! Enjoy them hot from the oven, cold from the refrigerator or any time in between! These Buffalo Chicken Stuffed Sweet Potatoes make a tasty healthy dinner option on busy weeknights! Plus this recipe can easily be doubled or tripled for larger gatherings! This fun twist on classic tailgate food also makes this perfect for game watch parties or game watches or any gathering where wings or Buffalo Chicken are needed – not tailgate fare!
Make these delicious stuffed sweet potatoes ahead of time by prepping all components and refrigerating until it is time to assemble, or you can prepare and microwave (be sure to poke holes into your sweet potatoes first!) as a quick meal that still tastes great! Store shredded chicken and baked sweet potatoes in the refrigerator or freezer for up to three days; to reheat, simply either microwave them (be sure to poke holes first!) or heat in a skillet on the stove until heated through before filling them up with desired toppings!
These delicious Buffalo Chicken Stuffed Sweet Potatoes begin with chicken that has been shredded and coated in a sauce that includes some melted butter for extra flavor, mixed with carrots and celery, along with spices such as paprika and garlic powder for extra zesty flair. Once covered in sauce, green onion adds freshness and brightness before this dish is completed by either blue cheese or ranch dressing to give that classic Buffalo flavor we all crave!
This recipe is simple to prepare and makes an ideal weeknight dinner option. Baking sweet potatoes takes most of the time – this can even be done ahead of time and served up when ready! Furthermore, both chicken and sweet potatoes can be prepared beforehand and frozen as an effective meal prep solution.
Start out by prepping all the ingredients for a healthier stuffed sweet potatoes by first prepping ingredients for chicken, while simultaneously cooking your sweet potato in an oven. Cut it open, scoop out most of its flesh (leave a thin layer so your sweet potatoes retain their shape), add this into a large bowl along with some shredded chicken, 1/3 cup mayonnaise, 1/4 cup buffalo sauce and spices and mix thoroughly before seasoning with salt and pepper to your preference.
Once the chicken is done cooking, preheat your oven to 350 degrees F and prepare the sweet potatoes. Halve each baked sweet potato lengthwise before gently giving each one a squeeze to open it up before fluffing it with a fork. Spoon in some of your buffalo chicken mixture before topping with green onion slices and either blue cheese or ranch dressing (or both!).
This delicious twist on a traditional stuffed potato recipe is full of protein and makes an excellent meatless dinner option. The addition of spicy buffalo sauce and flavorful vegetables balance out the sweet potato for a filling and delicious meal that pairs nicely with salad or roast veggies for a full meal experience.
Sweet potatoes and buffalo chicken make an irresistibly satisfying pair, combining both flavors’ tanginess and spice perfectly with each other’s sweetness. This easy weeknight dinner features whole ingredients that are dairy-, gluten-, paleo- and Whole30 compliant!
Baked sweet potatoes are filled with shredded chicken and an easy, healthy sauce for an effortless comfort meal. Once baked, the sweet potatoes are then sprinkled with feta cheese for extra flavor and texture, providing the ideal blend of creaminess and tartness in this delicious meal. Blue cheese may also work, or consider opting for cheddar, gruyere or gouda — just be sure that any low-fat variety is chosen to keep the sauce light!
Add extra healthy elements to this meal by serving it alongside a salad or roasted vegetables – my personal favorite being cauliflower!
This recipe calls for only five main ingredients and takes just 20 minutes from start to finish! Perfect for busy school nights when time is of the essence! If you want it ready in 20 minutes or earlier.
This recipe can easily be doubled or tripled to produce a larger quantity, and stored for three days in an airtight container or sealed Ziploc bag in the refrigerator, or up to two months frozen and then placed back into the microwave until warmed through.
To save even more time, consider cooking the sweet potatoes in the microwave instead of baking them in an oven. Furthermore, you could make the shredded chicken ahead of time and store it in the fridge before assembling your meal – just be sure to use an airtight container or Ziploc bag and label it with date and contents of dish.