Buffalo Chicken Stuffed Sweet Potatoes
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This sweet and spicy dinner is the perfect comfort food, anytime of year! The bright colors remind me of summer and every flavor in just one bite, reminds me of a winter casserole.
Although there are quicker ways to cook a sweet potato, for me, the best way is in the oven. I know what you’re going to say…”It takes too long”! Yes, it does take about an hour to bake a sweet potato. But the end result is totally worth it though! The process in the oven allows the sugars to slowly caramelize, giving it such incredible flavor. When finished, you can see the natural sugary syrup bubbling out of the crispy skin. Which is why the sweet potato is on my favorite foods list!
The possibilities are endless when it comes to making your potato an entire meal. But the combination of sweet and spicy can’t be beat!
Chicken breasts are easy to prep ahead of time. So you can make a batch over the weekend to have on hand throughout the week. You can even pick up a cooked rotisserie from the grocery store if running short on time.
Now let’s talk veggies! Spinach or kale is perfect for this meal because these veggies are packed with lots of nutrients. They get cooked down so much that two people can eat an entire clamshell of prepared spinach and not even notice!
To make this entire recipe come together, simply start smooshing down the inside of your sweet potato with a fork. Layer in the chicken and spinach. Then top it off with a nice thick drizzle of creamy buffalo sauce. Because I’m dairy free, I use and love Primal Kitchen’s “No Dairy Buffalo Sauce”. It’s super tasty and no one can tell it’s dairy free!
I can’t wait to hear how much you love this dish and what toppings you add. Make sure to leave me a comment below!
Many Hugs,
Cathleen
Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 2 medium sweet potatoes, washed
- 5 oz. fresh spinach
- 3 boneless, skinless chicken breasts
- 1 bottle buffalo sauce (I use Primal Kitchen dairy free)
- Seasoning of your choice (for the chicken)
Instructions
- Preheat the oven to 425 degrees. After washing the sweet potatoes, poke a few holes in each one, using a fork. Then line a baking sheet with parchment paper. Lay both sweet potatoes on the baking sheet and cook for approximately 50-60 minutes (depending on how big the potatoes are). The sweet potatoes are fully cooked when a knife can be inserted easily. Steam will escape and they will be very hot.
- While the potatoes are cooking, start preparing the chicken breasts. Sprinkle them with your favorite seasonings and cook however you like…grilled or air fried is my preferred method. You can even make it easier and use an already cooked, rotisserie chicken from the grocery store.
- Cook time on the chicken will vary, depending on the method you choose. Internal temperature of cooked chicken should be 165 degrees fahrenheit.
- When the chicken is done, let it rest for 5 minutes so the juices can settle. Then cut into bite sized pieces. Cover to keep them warm and set aside.
- Sauté spinach until wilty, with a little lemon juice over low to medium heat. About 5 to 7 minutes.
- When everything is cooked and ready to assemble, start with the sweet potatoes. Cut in half, lengthwise. Press the inside down with a fork to make room for the layering of chicken, spinach and buffalo sauce.
- Serve with some sour cream or cheese (dairy free if needed) and dig in!
Nutrition Facts
Calories
405.21Fat
4.81Sat. Fat
1.05Carbs
48.39Fiber
8.55Net carbs
39.83Sugar
9.77Protein
41.59Sodium
392.37Cholesterol
108.48Nutritional Info is generated automatically and may not be 100% accurate.