Description
Sweet meets spicy in this flavor-packed dish—fluffy baked sweet potatoes stuffed with tender shredded buffalo chicken, drizzled with cool ranch, and sprinkled with fresh green onions. It’s hearty enough for dinner, quick enough for meal prep, and fully customizable for your heat preference.
Ingredients
Sweet Potatoes & Chicken:
4 medium sweet potatoes
2 cups cooked shredded chicken (rotisserie works great)
1/3 cup buffalo sauce (more to taste)
1 tbsp butter (optional, for a richer sauce)
Toppings:
1/4 cup ranch dressing (store-bought or homemade)
2 green onions, thinly sliced
Optional: blue cheese crumbles for extra tang
Instructions
Bake sweet potatoes – Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake directly on the rack for 45–55 minutes, until tender.
Prep chicken – In a skillet, warm shredded chicken with buffalo sauce and butter until heated through.
Assemble – Slice each sweet potato open, fluff the inside with a fork, and stuff generously with buffalo chicken.
Top & serve – Drizzle with ranch, sprinkle with green onions, and add blue cheese crumbles if desired.
Meal Prep Tip: Keep ranch in mini sauce containers so it stays fresh until serving.
Fun Twist: Swap buffalo sauce for honey-sriracha for a sweet-and-spicy variation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 365 / Serving
- Sugar: 12g / Serving
- Sodium: 740mg/ Serving
- Fat: 14g / Serving
- Carbohydrates: 38g / Serving
- Protein: 24g / Serving
- Cholesterol: 72mg / Serving