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Buffalo Chicken Stuffed Sweet Potatoes Savory Delight

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To make Buffalo Chicken Stuffed Sweet Potatoes, you need a few simple ingredients. Here’s the list: - 4 medium sweet potatoes - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce - 1/2 cup Greek yogurt - 1 cup shredded cheddar cheese - 1/4 cup green onions, sliced - 1/2 cup celery, diced - Salt and pepper to taste - Optional: fresh parsley for garnish These ingredients create a tasty and filling dish. The sweet potatoes bring a natural sweetness that balances the spicy buffalo chicken. The Greek yogurt adds creaminess while keeping it light. Shredded cheddar on top melts into a gooey delight. Fresh green onions and celery add crunch and freshness. You can adjust the heat level with the buffalo sauce. If you like it spicy, add more sauce. If you prefer it mild, use less. This dish is great for a quick meal or a fun dinner party. Enjoy each bite of this savory delight! {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Scrub the sweet potatoes under cold water. - Pat them dry with a towel. - Prick the skins with a fork to let steam escape. - Place sweet potatoes on a baking sheet lined with parchment. - Bake for 45 minutes to 1 hour, until tender when pierced. - In a bowl, combine the shredded chicken and buffalo sauce. - Mix until the chicken is well coated in sauce. - Once the sweet potatoes are done, let them cool slightly. - Carefully slice each sweet potato in half lengthwise. - Scoop out some of the flesh, leaving enough for structure. - In a clean bowl, mix the scooped sweet potato flesh with Greek yogurt. - Add half of the shredded cheddar cheese, diced celery, and green onions. - Season the mixture with salt and pepper. - Fold the buffalo chicken mixture into the sweet potato filling. - Spoon this mixture back into the hollowed-out sweet potatoes. - Top with the remaining cheddar cheese. - Return the stuffed sweet potatoes to the oven. - Bake for an additional 10-15 minutes, until the cheese melts and bubbles. - Remove from the oven and let cool for a few minutes. - Garnish with extra green onions and fresh parsley if desired. To avoid soggy sweet potatoes, make sure to poke holes in the skins. This allows steam to escape while baking. Bake at 400°F (200°C) until tender, about 45 minutes to 1 hour. Letting them cool slightly helps too. If you scoop too much flesh, the skins may collapse. Adjusting spice level with buffalo sauce is simple. Start with a small amount, then taste. You can always add more if you want extra heat. For a milder option, mix in Greek yogurt. It adds creaminess while cooling the spice. For sides, pair these stuffed sweet potatoes with a fresh salad. A crunchy coleslaw or a simple green salad work well. They balance the dish and add freshness. For garnishes, sliced green onions and fresh parsley brighten the plate. You can also add extra buffalo sauce on top for those who love spice. These little touches make your dish look and taste even better. Pro Tips Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes for the best flavor and texture. Customize Your Heat Level: Adjust the amount of buffalo sauce according to your spice preference for a milder or hotter dish. Add Extra Veggies: Feel free to mix in additional vegetables like bell peppers or spinach for extra nutrition and flavor. Perfect Cheese Melt: For an extra gooey topping, broil the stuffed sweet potatoes for the last minute of baking. {{image_2}} You can easily change the buffalo sauce if you want a different taste. Try using barbecue sauce for a sweeter flavor. Hot sauce can also add more heat if you prefer it spicy. For cheese, cheddar is great, but you can use pepper jack for a kick. You can also try mozzarella for a milder taste. To make the dish lighter, swap Greek yogurt for non-fat yogurt. This keeps the creaminess but cuts calories. If you want a vegetarian option, use black beans or chickpeas instead of chicken. You can also mix in some sautéed veggies like bell peppers or spinach for added nutrients. These swaps keep the dish tasty and healthy. To keep your buffalo chicken stuffed sweet potatoes fresh, store leftovers in an airtight container. Place them in the fridge for up to four days. When you reheat, use the oven for the best texture. Set your oven to 350°F (175°C). Heat for about 15-20 minutes, until warm. Yes, you can freeze stuffed sweet potatoes. After baking, let them cool completely. Wrap each potato tightly in plastic wrap and then foil. They can last in the freezer for three months. To thaw, move them to the fridge overnight. Reheat in the oven at 350°F (175°C) for about 30-40 minutes. This keeps them nice and soft. How do I make buffalo chicken stuffed sweet potatoes spicy? You can add more buffalo sauce to the chicken mix. If you like heat, try using hot sauce or a spicy pepper mix. You can also add diced jalapeños for extra kick. Can I use canned chicken instead of cooked shredded chicken? Yes, you can use canned chicken. Drain it well before mixing with the buffalo sauce. Canned chicken makes this dish quicker and still tasty. What can I substitute for Greek yogurt? If you don’t have Greek yogurt, try sour cream or plain yogurt. For a dairy-free option, use cashew cream or silken tofu. These will still keep your filling creamy. How long do buffalo chicken stuffed sweet potatoes last in the fridge? These stuffed sweet potatoes last about 3-4 days in the fridge. Make sure to store them in an airtight container to maintain freshness. Can I prepare these sweet potatoes ahead of time? Yes, you can prepare them a day in advance. Bake the sweet potatoes and mix the filling. Just assemble and bake again when you're ready to serve. Buffalo chicken stuffed sweet potatoes combine flavors and nutrition in each bite. You learned about the right ingredients, preparation steps, and tips for perfecting this dish. I also shared variations and storage info to stretch meals. This recipe is easy and fun, making it great for any meal. Experiment with ingredients and enjoy creating your unique version. With these steps, you can make a tasty treat that everyone loves.

WANT TO SAVE THIS RECIPE?

If you’re craving a dish that bursts with flavor, look no further! Buffalo Chicken Stuffed Sweet Potatoes combine spicy buffalo chicken and sweet, creamy potatoes for a meal that hits all the right notes. They’re easy to make and perfect for lunch or dinner. Plus, I’ll share tips, variations, and storage tricks to keep your dish fresh. Let’s dive into this savory delight and elevate your dinner game!

Why I Love This Recipe

  1. Healthy and Satisfying: This recipe combines the sweetness of the sweet potatoes with the spicy, savory flavors of buffalo chicken, making it a nutritious and filling meal.
  2. Quick Prep Time: With a total time of just over an hour, this dish is perfect for a weeknight dinner while still being impressive enough for guests.
  3. Customizable: You can easily adjust the level of buffalo sauce to suit your spice preference, or add extra toppings like avocado or diced tomatoes.
  4. Easy to Make Ahead: These stuffed sweet potatoes can be prepared in advance and reheated, making them a great option for meal prep.

Ingredients

To make Buffalo Chicken Stuffed Sweet Potatoes, you need a few simple ingredients. Here’s the list:

– 4 medium sweet potatoes

– 2 cups cooked chicken, shredded

– 1/2 cup buffalo sauce

– 1/2 cup Greek yogurt

– 1 cup shredded cheddar cheese

– 1/4 cup green onions, sliced

– 1/2 cup celery, diced

– Salt and pepper to taste

– Optional: fresh parsley for garnish

These ingredients create a tasty and filling dish. The sweet potatoes bring a natural sweetness that balances the spicy buffalo chicken. The Greek yogurt adds creaminess while keeping it light. Shredded cheddar on top melts into a gooey delight. Fresh green onions and celery add crunch and freshness.

You can adjust the heat level with the buffalo sauce. If you like it spicy, add more sauce. If you prefer it mild, use less. This dish is great for a quick meal or a fun dinner party. Enjoy each bite of this savory delight!

Step-by-Step Instructions

Preparation Steps

– Preheat oven to 400°F (200°C).

– Scrub the sweet potatoes under cold water.

– Pat them dry with a towel.

– Prick the skins with a fork to let steam escape.

– Place sweet potatoes on a baking sheet lined with parchment.

– Bake for 45 minutes to 1 hour, until tender when pierced.

Preparing the Filling

– In a bowl, combine the shredded chicken and buffalo sauce.

– Mix until the chicken is well coated in sauce.

– Once the sweet potatoes are done, let them cool slightly.

– Carefully slice each sweet potato in half lengthwise.

– Scoop out some of the flesh, leaving enough for structure.

– In a clean bowl, mix the scooped sweet potato flesh with Greek yogurt.

– Add half of the shredded cheddar cheese, diced celery, and green onions.

– Season the mixture with salt and pepper.

Assembling the Dish

– Fold the buffalo chicken mixture into the sweet potato filling.

– Spoon this mixture back into the hollowed-out sweet potatoes.

– Top with the remaining cheddar cheese.

– Return the stuffed sweet potatoes to the oven.

– Bake for an additional 10-15 minutes, until the cheese melts and bubbles.

– Remove from the oven and let cool for a few minutes.

– Garnish with extra green onions and fresh parsley if desired.

Tips & Tricks

Perfecting the Recipe

To avoid soggy sweet potatoes, make sure to poke holes in the skins. This allows steam to escape while baking. Bake at 400°F (200°C) until tender, about 45 minutes to 1 hour. Letting them cool slightly helps too. If you scoop too much flesh, the skins may collapse.

Adjusting spice level with buffalo sauce is simple. Start with a small amount, then taste. You can always add more if you want extra heat. For a milder option, mix in Greek yogurt. It adds creaminess while cooling the spice.

Serving Suggestions

For sides, pair these stuffed sweet potatoes with a fresh salad. A crunchy coleslaw or a simple green salad work well. They balance the dish and add freshness.

For garnishes, sliced green onions and fresh parsley brighten the plate. You can also add extra buffalo sauce on top for those who love spice. These little touches make your dish look and taste even better.

Pro Tips

  1. Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes for the best flavor and texture.
  2. Customize Your Heat Level: Adjust the amount of buffalo sauce according to your spice preference for a milder or hotter dish.
  3. Add Extra Veggies: Feel free to mix in additional vegetables like bell peppers or spinach for extra nutrition and flavor.
  4. Perfect Cheese Melt: For an extra gooey topping, broil the stuffed sweet potatoes for the last minute of baking.

Variations

Ingredient Swaps

You can easily change the buffalo sauce if you want a different taste. Try using barbecue sauce for a sweeter flavor. Hot sauce can also add more heat if you prefer it spicy. For cheese, cheddar is great, but you can use pepper jack for a kick. You can also try mozzarella for a milder taste.

Health-Focused Variations

To make the dish lighter, swap Greek yogurt for non-fat yogurt. This keeps the creaminess but cuts calories. If you want a vegetarian option, use black beans or chickpeas instead of chicken. You can also mix in some sautéed veggies like bell peppers or spinach for added nutrients. These swaps keep the dish tasty and healthy.

Storage Info

Best Practices for Storage

To keep your buffalo chicken stuffed sweet potatoes fresh, store leftovers in an airtight container. Place them in the fridge for up to four days. When you reheat, use the oven for the best texture. Set your oven to 350°F (175°C). Heat for about 15-20 minutes, until warm.

Freezing Instructions

Yes, you can freeze stuffed sweet potatoes. After baking, let them cool completely. Wrap each potato tightly in plastic wrap and then foil. They can last in the freezer for three months. To thaw, move them to the fridge overnight. Reheat in the oven at 350°F (175°C) for about 30-40 minutes. This keeps them nice and soft.

FAQs

Common Questions

How do I make buffalo chicken stuffed sweet potatoes spicy?

You can add more buffalo sauce to the chicken mix. If you like heat, try using hot sauce or a spicy pepper mix. You can also add diced jalapeños for extra kick.

Can I use canned chicken instead of cooked shredded chicken?

Yes, you can use canned chicken. Drain it well before mixing with the buffalo sauce. Canned chicken makes this dish quicker and still tasty.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt, try sour cream or plain yogurt. For a dairy-free option, use cashew cream or silken tofu. These will still keep your filling creamy.

How long do buffalo chicken stuffed sweet potatoes last in the fridge?

These stuffed sweet potatoes last about 3-4 days in the fridge. Make sure to store them in an airtight container to maintain freshness.

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare them a day in advance. Bake the sweet potatoes and mix the filling. Just assemble and bake again when you’re ready to serve.

Buffalo chicken stuffed sweet potatoes combine flavors and nutrition in each bite. You learned about the right ingredients, preparation steps, and tips for perfecting this dish. I also shared variations and storage info to stretch meals.

This recipe is easy and fun, making it great for any meal. Experiment with ingredients and enjoy creating your unique version. With these steps, you can make a tasty treat that everyone love

To make Buffalo Chicken Stuffed Sweet Potatoes, you need a few simple ingredients. Here’s the list: - 4 medium sweet potatoes - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce - 1/2 cup Greek yogurt - 1 cup shredded cheddar cheese - 1/4 cup green onions, sliced - 1/2 cup celery, diced - Salt and pepper to taste - Optional: fresh parsley for garnish These ingredients create a tasty and filling dish. The sweet potatoes bring a natural sweetness that balances the spicy buffalo chicken. The Greek yogurt adds creaminess while keeping it light. Shredded cheddar on top melts into a gooey delight. Fresh green onions and celery add crunch and freshness. You can adjust the heat level with the buffalo sauce. If you like it spicy, add more sauce. If you prefer it mild, use less. This dish is great for a quick meal or a fun dinner party. Enjoy each bite of this savory delight! {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Scrub the sweet potatoes under cold water. - Pat them dry with a towel. - Prick the skins with a fork to let steam escape. - Place sweet potatoes on a baking sheet lined with parchment. - Bake for 45 minutes to 1 hour, until tender when pierced. - In a bowl, combine the shredded chicken and buffalo sauce. - Mix until the chicken is well coated in sauce. - Once the sweet potatoes are done, let them cool slightly. - Carefully slice each sweet potato in half lengthwise. - Scoop out some of the flesh, leaving enough for structure. - In a clean bowl, mix the scooped sweet potato flesh with Greek yogurt. - Add half of the shredded cheddar cheese, diced celery, and green onions. - Season the mixture with salt and pepper. - Fold the buffalo chicken mixture into the sweet potato filling. - Spoon this mixture back into the hollowed-out sweet potatoes. - Top with the remaining cheddar cheese. - Return the stuffed sweet potatoes to the oven. - Bake for an additional 10-15 minutes, until the cheese melts and bubbles. - Remove from the oven and let cool for a few minutes. - Garnish with extra green onions and fresh parsley if desired. To avoid soggy sweet potatoes, make sure to poke holes in the skins. This allows steam to escape while baking. Bake at 400°F (200°C) until tender, about 45 minutes to 1 hour. Letting them cool slightly helps too. If you scoop too much flesh, the skins may collapse. Adjusting spice level with buffalo sauce is simple. Start with a small amount, then taste. You can always add more if you want extra heat. For a milder option, mix in Greek yogurt. It adds creaminess while cooling the spice. For sides, pair these stuffed sweet potatoes with a fresh salad. A crunchy coleslaw or a simple green salad work well. They balance the dish and add freshness. For garnishes, sliced green onions and fresh parsley brighten the plate. You can also add extra buffalo sauce on top for those who love spice. These little touches make your dish look and taste even better. Pro Tips Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes for the best flavor and texture. Customize Your Heat Level: Adjust the amount of buffalo sauce according to your spice preference for a milder or hotter dish. Add Extra Veggies: Feel free to mix in additional vegetables like bell peppers or spinach for extra nutrition and flavor. Perfect Cheese Melt: For an extra gooey topping, broil the stuffed sweet potatoes for the last minute of baking. {{image_2}} You can easily change the buffalo sauce if you want a different taste. Try using barbecue sauce for a sweeter flavor. Hot sauce can also add more heat if you prefer it spicy. For cheese, cheddar is great, but you can use pepper jack for a kick. You can also try mozzarella for a milder taste. To make the dish lighter, swap Greek yogurt for non-fat yogurt. This keeps the creaminess but cuts calories. If you want a vegetarian option, use black beans or chickpeas instead of chicken. You can also mix in some sautéed veggies like bell peppers or spinach for added nutrients. These swaps keep the dish tasty and healthy. To keep your buffalo chicken stuffed sweet potatoes fresh, store leftovers in an airtight container. Place them in the fridge for up to four days. When you reheat, use the oven for the best texture. Set your oven to 350°F (175°C). Heat for about 15-20 minutes, until warm. Yes, you can freeze stuffed sweet potatoes. After baking, let them cool completely. Wrap each potato tightly in plastic wrap and then foil. They can last in the freezer for three months. To thaw, move them to the fridge overnight. Reheat in the oven at 350°F (175°C) for about 30-40 minutes. This keeps them nice and soft. How do I make buffalo chicken stuffed sweet potatoes spicy? You can add more buffalo sauce to the chicken mix. If you like heat, try using hot sauce or a spicy pepper mix. You can also add diced jalapeños for extra kick. Can I use canned chicken instead of cooked shredded chicken? Yes, you can use canned chicken. Drain it well before mixing with the buffalo sauce. Canned chicken makes this dish quicker and still tasty. What can I substitute for Greek yogurt? If you don’t have Greek yogurt, try sour cream or plain yogurt. For a dairy-free option, use cashew cream or silken tofu. These will still keep your filling creamy. How long do buffalo chicken stuffed sweet potatoes last in the fridge? These stuffed sweet potatoes last about 3-4 days in the fridge. Make sure to store them in an airtight container to maintain freshness. Can I prepare these sweet potatoes ahead of time? Yes, you can prepare them a day in advance. Bake the sweet potatoes and mix the filling. Just assemble and bake again when you're ready to serve. Buffalo chicken stuffed sweet potatoes combine flavors and nutrition in each bite. You learned about the right ingredients, preparation steps, and tips for perfecting this dish. I also shared variations and storage info to stretch meals. This recipe is easy and fun, making it great for any meal. Experiment with ingredients and enjoy creating your unique version. With these steps, you can make a tasty treat that everyone loves.

Buffalo Chicken Stuffed Sweet Potatoes

Delicious sweet potatoes filled with spicy buffalo chicken and topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 2 cups cooked chicken, shredded
  • 0.5 cup buffalo sauce
  • 0.5 cup Greek yogurt
  • 1 cup shredded cheddar cheese
  • 0.25 cup green onions, sliced
  • 0.5 cup celery, diced
  • to taste salt and pepper
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Scrub the sweet potatoes under cold water and pat them dry with a towel. Prick the skins with a fork several times to allow steam to escape.
  • Place the sweet potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for 45 minutes to 1 hour, or until they are tender when pierced with a fork.
  • While the sweet potatoes are baking, in a medium bowl, combine the shredded chicken and buffalo sauce. Mix until the chicken is well coated.
  • Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly until manageable.
  • Carefully slice each sweet potato in half lengthwise and scoop out some of the flesh, leaving enough to maintain structure.
  • In a separate bowl, mix the scooped sweet potato flesh with Greek yogurt, half of the cheddar cheese, diced celery, and green onions. Season with salt and pepper.
  • Fold in the buffalo chicken mixture into the sweet potato filling and mix thoroughly.
  • Spoon the buffalo chicken mixture back into the hollowed-out sweet potato halves, then top with the remaining cheddar cheese.
  • Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a couple of minutes. Garnish with additional green onions and fresh parsley if desired.

Notes

Adjust buffalo sauce to taste for desired spiciness.
Keyword buffalo chicken, healthy dinner, stuffed sweet potatoes

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