Ingredients:
- 4 medium sweet potatoes
- 2 cups cooked, shredded chicken (rotisserie works great)
- ¼ cup hot sauce (like Frank’s RedHot)
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup plain Greek yogurt or ranch dressing
- 2 green onions, sliced
- ¼ cup crumbled blue cheese or shredded cheddar (optional)
- Fresh parsley, for garnish (optional)
Directions:
- Bake the Sweet Potatoes:
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a lined sheet for 45–50 minutes, or until fork-tender. (For a quicker option, microwave them for 6–8 minutes, flipping halfway.) - Make the Buffalo Chicken:
In a bowl, mix shredded chicken with hot sauce, melted butter, garlic powder, salt, and pepper. Adjust heat level to taste. - Assemble:
Slice each sweet potato open lengthwise and fluff the insides with a fork. Fill generously with buffalo chicken mixture. - Top It Off:
Drizzle with Greek yogurt or ranch, sprinkle with green onions and cheese (if using). Garnish with parsley for a fresh touch. - Serve:
Serve warm with extra sauce or a side salad for a complete meal.
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Kcal: ~460 kcal per serving
Servings: 4