Buffalo Chicken Sweet Potatoes??

Earlier this year, I had an amazing dinner at my weekly Bible fellowship gathering. 

It was a concept that I had seen before but never made because, quite honestly, it seemed a little too “out there”. The fact that I replicated that dinner only two days later says that (at least in my book) this meal was a winner.  

May I introduce: buffalo chicken stuffed sweet potatoes!  

There are many recipes online for this, but I am going to tell you how I made it.  

First, I roasted a whole chicken in the oven and deboned and shredded it. (Easy method: put a whole chicken - breast side down - into my Dutch oven, season well with salt and pepper, put the lid on, and bake at 300 degrees until internal temperature reaches 165+. For frozen or partially frozen chickens, this is approximately 3 hours. For completely thawed chicken, 1.5-2 hours.) 

Next, I baked some sweet potatoes. (See note below)

Then, I made some homemade ranch dressing (you can find recipes online for this) 

After that, I mixed together  

- 9 Tbsp of my favorite hot sauce 

- 3 Tbsp of mayonnaise (We prefer homemade mayonnaise)  

- 1 Tbsp of homemade ranch dressing 

- 1/2 tsp of garlic powder 

- 1/2 tsp of salt 

I then poured half the sauce over half of the shredded chicken, adding either more chicken or sauce until I got the proportion of meat to sauce that I wanted. This ratio is a personal preference! 

I then chopped some green onions and put the chicken/sauce mixture on the stove to warm. 

Now for the fun part….  

Once the sweet potatoes were done, I cut them open and generously topped them with the warm buffalo chicken. 

This recipe would not be complete without sprinkling generous amounts of blue cheese crumbles and green onions over top of the potatoes and drizzling them with extra homemade ranch.  

This recipe also works well with russet potatoes. I personally liked the sweet potatoes. 

If you don’t like blue cheese, feta is a good substitute. However, I recommend trying it with blue cheese first so that you can impress yourself with your adventurousness.  

This meal is great because you can stage it at your convenience and keep it warm until you are ready to eat!  

NOTE: For easy, fast "baked" sweet potatoes, wash and prick whole sweet potatoes with a fork. Place them into an instant pot (or other pressure cooker) with ½ cup water. (I like to use my steamer tray to keep the potatoes off the bottom of the pot, but it's not necessary.) Set the pressure setting to HIGH and cook, sealed, for 11 minutes. Quick release the pressure once done.  

Happy eating! 

Melissa