Description

When Bold Flavor Meets Wholesome Comfort: Skinny Buffalo Chicken Stuffed Sweet Potatoes

Looking for a meal that hits all the right notes—spicy, creamy, wholesome, and totally satisfying? Say hello to these Skinny Buffalo Chicken Stuffed Sweet Potatoes. Roasted to perfection and filled with tender shredded chicken tossed in zesty buffalo sauce, each bite is a flavor-packed hug with none of the guilt. Whether it’s meal prep magic or a game-day crowd-pleaser, these spuds bring fire, comfort, and balance to the table. Let’s dig in and bring the heat!

Ingredients

Scale

7 medium sweet potatoes (skin on, washed and pricked)
30 oz skinless, boneless chicken breast (or 3 cups shredded rotisserie chicken)
7 tbsp light blue cheese or ranch dressing
Chopped cilantro or parsley (optional)

Buffalo Sauce:

⅔ cup Frank’s Red Hot Sauce
1½ tbsp white vinegar
½ tsp Worcestershire sauce
½ tsp garlic powder
4 tbsp unsalted butter
1 tsp cornstarch + 1 tbsp water (slurry)

Instructions

Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Roast sweet potatoes 45–60 mins until fork-tender.
Cook Chicken: Simmer chicken in water or broth for 12–15 mins. Cool, then shred. Or use pre-cooked shredded chicken.
Make Buffalo Sauce: Melt butter with hot sauce, vinegar, Worcestershire, and garlic powder. Whisk in slurry and simmer 1–2 mins until thickened.
Toss Chicken: Coat shredded chicken in the buffalo sauce and mix thoroughly.
Assemble: Slice each roasted sweet potato lengthwise. Fluff inside with a fork and fill generously with buffalo chicken.
Top & Serve: Drizzle with dressing and sprinkle herbs if using. Serve hot!

Prep Time: 20 mins
Cook Time: 60 mins

Nutrition

Calories: 330 kcal per serving
Sugar: 7g
Sodium: Skinny Buffalo Chicken Stuffed Sweet Potatoes
Fat: 13g
Carbohydrates: 27g
Fiber: 4g
Protein: 28g