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+ servings
Buffalo chicken stuffed sweet potatoes topped with ranch dressing and green onions.

Stuffed Sweet Potatoes with Buffalo Chicken & Ranch

Tender sweet potatoes stuffed with creamy buffalo chicken and ranch dressing. This recipe is nutritious, delicious, and so easy to make.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield:4 stuffed sweet potatoes

Equipment

  • Oven
  • running water
  • vegetable brush
  • Paper towels or clean kitchen towel
  • Fork
  • Cutting board
  • 9x9 baking dish
  • internal meat thermometer
  • tools to shred chicken 2 forks, hand mixer, or stand mixer; see Notes
  • medium mixing bowl
  • small whisk or spoon, or silicone spatula
  • Sharp knife
  • Tongs

Ingredients

For the Sweet Potatoes

  • 4 large sweet potatoes approximately 8-12 ounces each

For the Chicken

  • 2 medium boneless, skinless chicken breasts approximately 6-8 ounces each
  • salt to taste

For the Buffalo Sauce

  • 3 tablespoons mayonnaise
  • 9 tablespoons hot sauce Frank's Red Hot recommended
  • 1 tablespoon ranch dressing
  • ½ teaspoon garlic powder
  • ½ teaspoon salt more or less to taste
  • 2 green onions thinly sliced; white & green parts only, dark green parts reserved

Serving Suggestions (All Optional)

  • additional ranch dressing
  • dark green parts of thinly sliced green onions
  • blue cheese crumbles see Notes
  • celery sticks

Instructions

  • Preheat oven to 400° Fahrenheit. Adjust oven racks as needed to fit sweet potatoes and chicken simultaneously.
  • Rinse 4 large sweet potatoes under running water. Use scrub brush to remove any surface dirt. Once potatoes are clean, pat potatoes dry with paper towels.
  • Pierce each potato on all sides with tines of fork, creating small vent holes all over surfaces of potatoes. Set potatoes aside.
  • Place 2 medium boneless, skinless chicken breasts on cutting board. Trim chicken as needed. If chicken breasts differ in size or thickness, pound chicken with meat pounder or rolling pin until evenly thick.
  • Season chicken breasts generously on both sides with plenty of salt, then place chicken in baking dish.
  • Transfer prepared sweet potatoes and chicken to preheated oven, placing sweet potatoes directly on oven rack. Bake potatoes and chicken 15 minutes.
  • After 15 minutes, check chicken by inserting internal meat thermometer into thickest spot of each chicken breast. Continue baking chicken as needed, checking temperature every 2 to 3 minutes, until chicken reaches internal temperature of 161° Fahrenheit.
  • Once chicken reaches target temperature, remove baking dish from oven. Set chicken aside to rest 5 minutes. Continue baking sweet potatoes until potatoes are soft, approximately 20 to 30 minutes. Note: very large potatoes may need up to 40 minutes. Check potatoes regularly to avoid over-baking.
  • While chicken rests and sweet potatoes bake, add 3 tablespoons mayonnaise, 9 tablespoons hot sauce, 1 tablespoon ranch dressing, ½ teaspoon garlic powder, and ½ teaspoon salt to medium mixing bowl. Mix ingredients together until fully combined into smooth mixture. Set sauce aside.
  • After chicken has rested, shred chicken into small pieces using method of choice (see Notes). Add shredded chicken to bowl of prepared buffalo sauce. Add thinly-sliced white parts and light greens parts from 2 green onions to bowl and stir until all ingredients are incorporated and chicken is coated in sauce. Set bowl aside.
  • When sweet potatoes are soft, carefully remove potatoes from oven. Set potatoes aside just until cool enough to handle, then carefully slice each potato open from one end to other end. Lightly press ends of sliced potato in toward center to open potato more.
  • Stuff each sweet potato with desired amount of buffalo chicken. Top chicken with additional ranch dressing, dark green parts of thinly sliced green onions, and blue cheese crumbles, and serve immediately with celery sticks if desired.

Notes

  • Sweet Potatoes: Use sweet potatoes that are roughly the same size and thickness so they cook at the same speed. Shorter, wider potatoes are easier to stuff than longer, narrower potatoes.
  • Potato Prep: The potato skins stay on for this recipe, so make sure to clean them well before you get started. Remove as much surface dirt as possible so you're not eating dirt. Dry the potatoes well before baking them, too.
  • Chicken: Use chicken breasts that are roughly the same size and thickness so they cook at the same speed. You can also use pre-cooked chicken (like rotisserie chicken) if you'd rather. You'll need roughly 3 cups of shredded pre-cooked chicken.
  • Keep it Whole30/Paleo: Make sure you're using store-bought or homemade compliant mayonnaise, compliant ranch dressing, and compliant hot sauce. Do not use blue cheese crumbles.
  • Storage: Refrigerate leftover sweet potatoes or chicken in an airtight container up to 4 days.
 

To Shred the Chicken

Read our post on The Best Shredded Chicken (Plus 5 Shredding Methods) for more info and our favorite basic chicken recipe.
  1. Hand Shredded: Use your hands/fingers to pull the chicken apart until completely shredded.
  2. Two Forks: Use one fork to steady the chicken while shredding the chicken with another fork.
  3. Hand Mixer: Break the chicken into manageable chunks and place them in a large bowl. Use the standard attachments on your mixer and set mixer to a medium speed. Mix until chicken is completely shredded.
  4. Stand Mixer: Use the standard paddle attachment and mix on medium-low speed until chicken chunks are completely shredded.
  5. Food Processor: Break up the cooked chicken breasts into chunks first, and work in multiple batches. Add chicken to food processor and use the plastic dough blade attachment to avoid your chicken turning to mush. Process for 30 seconds or until uniformly shredded. Repeat until all chicken is shredded.

Nutrition

Serving Size: 1 sweet potato with buffalo chicken | Calories: 418kcal | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 1422mg | Potassium: 1252mg | Total Carbs: 47g | Fiber: 7g | Sugar: 10g | Net Carbs: 40g | Vitamin A: 32325IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 2mg
Recipe By:Cheryl Malik