These healthy buffalo chicken stuffed sweet potatoes are made in just 20 minutes with 5 ingredients. Packed with protein and flavour, this easy meal or snack is sure to be a favourite in your home.
Is there really a more iconic duo than buffalo sauce and chicken? Didn't think so. These Buffalo Chicken Stuffed Sweet Potatoes take the flavour up a notch by serving your spiced protein in a sweet potato boat!
Easy steamed sweet potatoes cooked in the microwave (yes, it's possible and super quick) topped with shredded buffalo chicken (another hack here—shred your chicken with a hand mixer!) are then garnished with some ranch dressing and fresh green onions.
The perfect all-in-one dinner recipe, protein packed snack, or football party app. These buffalo chicken stuffed sweet potatoes come together in just 20 minutes with 5 ingredients and are sure to be a crowd pleaser.
Looking for easy gluten-free meals? Why not try my healthy burger bowls, vegan spicy vodka pasta, or Greek chicken meatballs.
Jump to:
Why You'll Love This Recipe
- Just 5 ingredients & ready in 20 minutes. A quick and easy meal to throw together.
- Healthy and tasty. Who knew that 5 ingredients could taste so good! Buffalo + chicken = flavour.
- Allergy-friendly. This recipe is gluten-free, nut-free, grain-free, and easily dairy-free.
Ingredient Notes
Here is everything you'll need to make these buffalo chicken stuffed sweet potatoes:
Chicken breasts: You could use any type of shredded chicken. For an even easier option, use a pre-cooked rotisserie chicken and shred it up yourself!
Sweet potatoes: The sweet potatoes available at my grocery store were quite large and long. The pictured potatoes were a good serving size for a meal for myself (a small 5'2" woman).
Buffalo sauce: I use good old Frank's Buffalo sauce. For a dairy-free option, try Primal Kitchen Buffalo sauce.
Ranch dressing: I like to thin out the ranch dressing with a little bit of water to make it more of a sauce. If you're looking for a dairy-free option, try Daiya dairy-free ranch dressing or Primal Kitchen Ranch dressing. Both are delicious.
Green onions or chives: Use whichever you can find. I love the flavour with the buffalo sauce.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Place the chicken breasts in a large pot. Cover with cold water about 1 inch above the chicken. Ensure there is still room in the pot so it doesn't boil over.
Place the pot over high heat until it comes to a boil. Once boiling, add a generous pinch of salt and turn down to medium-high. The water should be bubbling gently.
Simmer for 12-15 minutes until the internal temperature is 165ºF.
(2) While the chicken boils, prepare the sweet potatoes. Wash thoroughly, dry, and use a fork to stab the sweet potatoes all over for ventilation.
Place the potatoes on a microwave-safe plate and microwave for about 6-8 minutes, flip, and then another 6-8 minutes. Time will vary for very small or very large potatoes. Use oven mitts to handle the hot plate.
(3) Place the fully cooked chicken breasts in a large bowl and immediately shred.
Chicken shredding hack! The quickest and easiest way to do this is with a stand or hand mixer. Beat the chicken, starting on low speed and gradually increasing, until it is finely shredded. So simple!
If you don't have a mixer, you can shred the chicken with 2 forks or slice it into small cubes. Pour the buffalo sauce on the chicken and mix with a spatula.
(4) Use a sharp knife to carefully cut the potatoes in half lengthwise. If they are still firm on the inside, place back in the microwave for 1 minute at a time. Use a fork to rough up the sweet potatoes and create space for the chicken to sit.
Place the shredded buffalo chicken on top of each sweet potato boat. Drizzle with ranch dressing and top with chopped green onions. Enjoy warm!
How to Serve Buffalo Chicken Stuffed Sweet Potatoes
There are so many ways to enjoy these easy stuffed sweet potatoes. Here are some suggestions for how to serve them:
- As an appetizer. These buffalo chicken stuffed sweet potatoes would be an epic addition to your game day app spread.
- As a snack. Serve as a nice afternoon protein pick-me-up.
- As a meal. These sweet potato boats are great as a whole meal for me. Packed with protein, carbs, and flavour, these make a great lunch or dinner.
- Meal Prep. See instructions below for how to prep these ahead of time and enjoy all week.
Storage Instructions
Stuffed sweet potatoes can be cooled and stored in the fridge in an airtight container for up to 2 days. Reheat in the microwave for 1-2 minutes, or in the air fryer at 350ºF for about 10 minutes for a crispier potato. Freezing is not recommended.
Make Ahead Instructions
If you wish to make these stuffed sweet potatoes and serve them later, prepare according to the recipe instructions just before adding the ranch and green onions. Store the stuffed sweet potatoes in an airtight container in the fridge for up to 2 days.
To reheat, warm the stuffed sweet potato in the microwave for 1-2 minutes, or in the air fryer at 350ºF for about 10 minutes for a crispier potato. Top with ranch dressing and green onions or chives and enjoy!
Substitutions
While this recipe was developed with optimal ingredient pairings, here are a few substitution suggestions if required:
- Meat: Feel free to change up the type of chicken if you like—shredded thighs could work too, you may just need a few more of them. I also love to buy a rotisserie chicken to shred. It's so quick since it's already cooked. Swap the chicken for some mashed buffalo chickpeas for a vegan/vegetarian option.
- Dairy-free: Use a dairy-free buffalo sauce and ranch dressing to make this meal dairy-free. My favourite brands are Primal Kitchen and Daiya Foods.
- Add more toppings: Shredded cabbage, cheddar cheese, pickled red onions, sliced jalapeños, or sour cream would all be delicious toppings.
Expert Tips
- Cook time will vary by sweet potato size. If you hear them sizzling in the microwave, check and flip them. If you slice them and they're still firm, microwave again for 1 minute at a time.
- Check the internal temperature of the chicken before shredding. Use a probe thermometer to ensure it reaches 165ºF, because cook time can vary by chicken breast size.
- Shred the chicken immediately while it's hot. My favourite hack to do this is by using a stand or hand mixer to immediately shred the chicken while it's hot. Beat the chicken breasts on low and gradually increase the speed. In just 30 seconds you will have beautifully shredded chicken!
- Top the way you like! See the above section for more topping suggestions like pickled red onions or cheddar cheese.
Frequently Asked Questions
The quickest and easiest way to shred chicken is with a stand or hand mixer. Immediately after boiling while it's still hot, beat the chicken starting on low speed and gradually increase until it is finely shredded. It's so simple and takes 30 seconds!
If you wish to make these stuffed sweet potatoes and serve them later, prepare according to the recipe instructions just before adding the ranch and green onions. Store the stuffed sweet potatoes in an airtight container in the fridge for up to 2 days.
To reheat, warm the stuffed sweet potato in the microwave for 1-2 minutes, or in the air fryer at 350ºF for about 10 minutes for a crispier potato. Top with ranch dressing and green onions or chives and enjoy!
These easy Buffalo Chicken Stuffed Sweet Potatoes are gluten-free, nut-free, easily dairy-free, and made in just 20 minutes! Packed with protein and flavour, this is a meal or snack that is sure to be a crowd pleaser.
Have you made these easy buffalo chicken stuffed sweet potatoes? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below and tag me on instagram @livglutenfree!
More Gluten-Free Recipes You'll Love
Recipe
Quick Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 2 chicken breasts
- 2 medium size sweet potatoes
- ½ cup buffalo sauce
- 2 tablespoon ranch dressing
- 2 tablespoon sliced green onions or chives
Instructions
- Place the chicken breasts in a large pot. Cover with cold water about 1 inch above the chicken. Ensure there is still room in the pot so it doesn't boil over. Place the pot over high heat until it comes to a boil. Once boiling, add a generous pinch of salt and turn down to medium-high. The water should be bubbling gently. Simmer for 12-15 minutes until the internal temperature is 165ºF.
- While the chicken boils, prepare the sweet potatoes. Wash thoroughly, dry, and use a fork to stab the sweet potatoes all over for ventilation. Place the potatoes on a microwave-safe plate and microwave for about 6-8 minutes, flip, and then another 6-8 minutes. Time will vary for very small or very large potatoes. Use oven mitts to handle the hot plate.
- Use a sharp knife to carefully cut the potatoes in half lengthwise. If they are still firm on the inside, place back in the microwave for 1 minute at a time. Use a fork to rough up the sweet potatoes and create space for the chicken to sit.
- Place the fully cooked chicken breasts in a large bowl and immediately shred. The quickest and easiest way to do this is with a stand or hand mixer. Beat the chicken, starting on low speed and gradually increasing, until it is finely shredded. So simple! If you don't have a mixer, you can shred the chicken with 2 forks or slice it into small cubes. Pour the buffalo sauce on the chicken and mix with a spatula.
- Place the shredded buffalo chicken on top of each sweet potato boat. Drizzle with ranch dressing and top with chopped green onions. Enjoy warm!
Melissa says
These were absolutely delicious and so easy to make on a night where you need a quick dinner. Filling and scrumptious! Will be on repeat in my house!