This recipe for baked sweet potatoes yields A TON of flavor and goodness effortlessly. Keep reading to learn how to make this jaw-dropping meal and save time on busy weeknight dinners.
Best Baked Sweet Potatoes Stuffed With Buffalo Chicken
The spicy and smoky sauce. The savory-sweet combo… where do I even begin? I can't think of a more satisfying and healthy meal that tastes like this stuffed sweet potato! It has all the delicious Buffalo chicken flavors minus the guilt and is a total crowd-pleaser.
For this recipe the tangy and spicy Buffalo sauce offsets the sweetness of the potato. Plus they're packed with nutrients like beta carotene and fiber!
Ingredients
Sweet potatoes are the base of this recipe. For the fillinf, you can cook chicken breasts from scratch or shred a rotisserie chicken and toss it with Buffalo sauce. You’ll also need Ranch dressing, blue cheese crumbles, and, optionally, green onions for a little crunch.
How to Make a Buffalo Chicken Sweet Potato
Ready to give this a go? Good! Check out the following steps and the video recipe below:
- Cook the Buffalo chicken.
Place the chicken in the slow cooker, top with Buffalo sauce, and toss to coat. Cover and set on low for 8 hours or high for 5 hours. If using rotisserie chicken, jump to the next step. - Shred the chicken.
Once the chicken is cooked through and easily shreds apart between two forks, shred the chicken breasts and toss to coat them with the sauce.
- Prep the sweet potatoes.
If cooking the sweet potatoes in the oven, preheat it to 425F and line a large baking sheet. Gently scrub the potatoes with water and then pat them dry with a kitchen towel. - Bake the sweet potatoes.
Using a fork, prick the skin of each potato and rub them with olive oil. Bake for 30 to 45 minutes, or until the center is cooked through and pierces easily with a fork. Remove the potatoes from the oven. - Load it up!
Slice the cooked sweet potatoes lengthwise, open, and lightly "fluff" the inside with a fork. Top with Buffalo chicken, Blue cheese crumbles, Ranch dressing, and chopped green onions.
Laura’s Tips to Save Time
If you don't have time to make slow cooker Buffalo chicken, you can use a rotisserie chicken from the grocery store, shred the meat and toss it with ½ cup Buffalo sauce.
You can cook Buffalo chicken ahead and store it in the fridge or freeze it to use it up for this recipe and your favorite Buffalo chicken meals, like Buffalo chicken tacos, quesadillas, and low-carb power bowl.
Of course, you can use store-bought Buffalo sauce and Ranch dressing, but the homemade versions are worth trying! You can make them ahead in 5 minutes and store them in the fridge to drizzle over your salads and tacos. Just make sure there’s enough left for these sweet baked potatoes.
Oven-baking potatoes take about 45 minutes, but you can shorten the time by cooking the sweet potatoes in the air fryer in 35 minutes, using an Instant pot in 25 minutes, or the quickest method: the microwave. While potatoes won’t turn out as crispy as baked, they’ll be ready to load in about 10 minutes.
Baked Sweet Potato Toppings
I'll often use baked potatoes to make a self-serve bar for dinner and provide a variety of toppings, like this taco loaded sweet potato bar. Here are delicious ideas:
- Blue cheese crumbles
- Ranch dressing
- Green onions
- Butter
- Bacon bits
- Shredded cheese
- Green onions
- Sour cream
- Brown sugar & cinnamon
- Peanut butter
What Else to Serve with this Recipe
Top the sweet potatoes like a taco, with guacamole, salsa, and black beans. You can also do this with the slow cooker salsa chicken- it's incredible. They also pair amazingly well with all kinds of roasted veggies, like this Buffalo roasted cauliflower.
Baked Sweet Potatoes Stuffed With Buffalo Chicken
Watch how it’s made:
Ingredients
For the Buffalo Chicken:
- 2 chicken breasts , about 1lb
- ¾ cup Buffalo sauce
For the Sweet Potatoes:
- 4 sweet potatoes
- 1 tablespoon olive oil
- Ranch dressing
- Blue cheese crumbles
- 2 green onions, sliced (optional)
Instructions
Make the buffalo chicken:
- Place the chicken in the dish of a slow cooker, top with Buffalo sauce and toss to coat. Cover and set on low for 8 hours or high for 5 hours.
- Once the chicken is cooked through and easily shreds apart between two forks, shred the chicken breasts and toss to coat it with the sauce.
Bake the sweet potatoes:
- Preheat the oven to 425F and line a large baking sheet with parchment paper or aluminum foil. Gently give the sweet potatoes a good scrub with warm water to remove any debris or dirt and pat them dry with a kitchen towel.
- Using a fork, prick the skin of each potato and rub them with olive oil. Place the potatoes on the prepared baking sheet and bake for 30 to 45 minutes, or until the center is cooked through and pierces easily with a fork. Remove the potatoes from the oven.
Assemble:
- Slice each baked sweet potato lengthwise. Open and use a fork to separate the sweet potato meat from the skin. Fluff with a fork and make the opening wide.
- Top the sweet potato with a generous amount of cooked buffalo chicken, drizzle with Ranch dressing, blue cheese crumbles, and sliced green onions (if using).
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Casey says
Hey Laura, love the idea but could use a little bit more specifics on the baking of the sweet potato. I kept reading that there videos to bake them but never found any on the page. Anyways, thanks and look forward to trying it tonight!
Laura Fuentes says
Hi Casey, you’ll find all the specifics on how to bake a potato here: https://www.momables.com/how-to-cook-a-potato-3-ways/
Elena says
I can’t wait to make this buffalo chicken baked sweet potato recipe! I’ve added it to my meal prep for the week. Thank you