Buffalo Chicken Stuffed Sweet Potatoes
This recipe is the perfect balance of bold flavor and wholesome nutrition. The spicy, tender buffalo chicken pairs perfectly with the natural sweetness of the baked sweet potato, creating a satisfying meal that's high in protein and packed with flavor. It's simple to make, great for meal prep, and easy to customize with your favorite ranch dressing for a creamy finish. Whether you're following Whole30 or just looking for a healthy comfort meal, this dish delivers every time.
Ingredients
- 2 lbs boneless chicken breast and/or thighs (mix for best flavor)
- 1 cup hot pepper sauce (Whole30: use compliant version)
- ⅓ cup ghee or coconut oil
- 3 tbsp coconut aminos
- 1½ tsp garlic powder
- ½ tsp cayenne (optional for extra heat)
- 8 small sweet potatoes (about 7 oz each)
- Ranch dressing (homemade if Whole30)
Instructions
1. Bake the Sweet Potatoes
- Preheat oven to 400°F
- Wash and slice potatoes in half season with salt and pepper. Place face down on on parchment paper with 1tsp Avocado oil
- Bake 40-50 minutes until soft
2. Cook the Chicken
Slow Cooker (easiest):
- Add chicken, hot sauce, ghee, coconut aminos, and seasonings
- Cook:
- Low: 6-7 hours
- High: 3-4 hours
OR Instant Pot:
- Cook on high pressure for 12-15 minutes
- Quick release
3. Shred the Chicken
- Remove chicken and shred with forks
- Return to sauce and mix well
Assemble
- Slice open sweet potatoes
- Stuff with buffalo chicken
- Drizzle with ranch ( Greek yogurt / ranch seasoning )
