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Buffalo chicken stuffed sweet potatoes with ranch and celery sticks

Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch Dressing (Whole30, Paleo)

Healthy stuffed sweet potatoes filled with a creamy buffalo chicken. Whole30 and paleo, too, these buffalo chicken stuffed sweet potatoes make for a great and easy weeknight dinner recipe.
Course Dinner
Cuisine American
Keyword chicken recipe, dinner, whole30
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 341kcal


  • 2 medium chicken breasts about 1 pound 5 oz, see note if using precooked chicken
  • salt
  • 4 large sweet potatoes or 8 small
  • 2 green onions thinly sliced, white and light green parts separated from dark green parts

Creamy Buffalo Sauce

  • 3 Tbsp. mayonnaise
  • 1/2 cup + 1 Tbsp. hot sauce like Frank's RedHot
  • 1 Tbsp. ranch dressing
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

To Serve

  • More ranch dressing
  • Celery sticks
  • Blue cheese crumbles if you're not on a Whole30 or dairy-free


  • Preheat oven to 400º F. Wash sweet potatoes and prick all over with the tines of a fork. Place on oven rack. Season chicken breasts generously on both sides with salt. Place in a baking dish and place in oven.
  • After 20-25 minutes, or when thermometer inserted in the thickest part of chicken breasts reaches 161º F, remove chicken from oven. Continue to bake sweet potatoes another 20-30 minutes or until soft.
  • While sweet potatoes bake, let chicken cool slightly. Shred chicken, either by hand with two forks or with a stand or hand mixer. In a small bowl, stir together all sauce ingredients until smooth. Pour over chicken and add white and light green parts of sliced green onions. Stir until well combined.
  • When sweet potatoes are soft, remove from oven and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the sweet potato a little. Stuff with buffalo chicken mixture and top with more ranch dressing and garnish with dark green parts of sliced green onions. Sprinkle with blue cheese crumbles if desired (and not on Whole30 or dairy free) and serve with celery sticks (optional).



  • If using precooked chicken, use about 3 cups diced.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Nutritional information includes values for sweet potatoes (1 large sweet potato, or 2 small, per serving). Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving of chicken, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 341kcal | Carbohydrates: 27g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 1432mg | Potassium: 920mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18590IU | Vitamin C: 30.5mg | Calcium: 52mg | Iron: 1.5mg | Net Carbs: 23g