I am crazy for “buffalo” anything! I love buffalo wings, buffalo chicken sandwiches, buffalo chicken salads, you name it. So why not stuff a baked sweet potato (or microwaved sweet potato if you’re like me) with all the deliciousness of buffalo chicken?!
This recipe makes for a super simple weeknight dinner if you do a little prep ahead. Sunday is my meal prep day, so I typically will shred the chicken and dice the veggies on Sunday, then serve this meal on Monday or Tuesday night.
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Buffalo Chicken Stuffed Sweet Potatoes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
4 sweet potatoes
1 Tbsp olive oil
1 small yellow sweet onion, diced
3 garlic cloves, minced
1 small zucchini, diced
1 red bell pepper, diced
1 cup mayo (I prefer Primal Kitchen’s Avocado Mayo)
3/4 cup Frank’s hot sauce
1 rotisserie chicken, shredded
For Toppings:
1 Avocado
2 stalks Green Onion
1/4 cup Gorgonzola
Ranch Dressing (I prefer Tessamae’s Creamy Ranch)
Instructions
To prep, shred the chicken and dice the vegetables. Scrub the sweet potatoes, poke holes, and microwave until cooked through. While the sweet potatoes are microwaving, add the olive oil to a skillet over medium heat. Add the onion, pepper, and zucchini and sauté until softened, about 5-7 minutes. Add the garlic and sauté for about 30 seconds, then add the shredded chicken and cook until warmed through.
While the veggies are cooking, stir together the mayo and hot sauce. When the veggies and chicken are cooked, turn off the heat and pour in the mayo/hot sauce mixture. Stir until well combined.
Cut the sweet potatoes open lengthwise and stuff with buffalo mixture. Top with diced avocado, gorgonzola cheese, sliced green onions, and ranch dressing.
Notes
This is a really simple weeknight dinner if you do a few steps ahead of time on the weekend! Shred the chicken and dice the veggies ahead of time and refrigerate (1-2 days).