Buffalo Chicken Stuffed Sweet Potatoes

I recently moved into a summer beach house with 3 of my friends from college. To celebrate the new house, I was browsing Pinterest for crowd pleasing dinner ideas, and I stumbled across Buffalo Chicken Stuffed Sweet Potatoes on this blog. I absolutely loved the idea –minimal ingredients, minimal prep work, gluten-free, and creative- but it contained ingredients that I wasn’t a huge fan of (non-fat yogurt and conventional buffalo sauce).

I knew I could tweak the recipe to give it a nutritional boost and make it real-food-approved! I swapped the non-fat yogurt for a bit of grass-fed butter. I also doubled the recipe and swapped the olive oil for metabolism boosting coconut oil, the conventional hot sauce for organic hot sauce, and I used crumbled blue cheese instead of crumbled goat cheese.

The result was absolutely delicious! Everyone loved the recipe, I was able to feed 6 people, and we had leftovers! I’m telling you, these potatoes were so filling, even our guy friends had trouble finishing them.


Buffalo Chicken Stuffed Sweet Potatoes
8 medium sweet potatoes
1 1/2 pounds chicken, cooked and shredded
2 ounces crumbled blue cheese
3 tbs. Perfect Coconut Oil
3 tbs. grass-fed butter
3/4 cup buffalo sauce
sea salt, to taste

Directions: Pre-heat oven to 400 degrees. Poke a few holes into each potato and roast for approximately 1 hour (timing will vary based on your oven and the size of your sweet potatoes- roast until fork tender). While the potatoes are cooking, heat coconut oil, butter, and hot sauce over medium heat in a large skillet. Stir the sauce until fully combined, then add the shredded chicken, and toss until fully saturated with the buffalo sauce. Reduce heat to low and simmer the chicken while the sweet potatoes finish cooking. Check the chicken frequently. If it begins to stick to the pan, add more coconut oil, butter, or even a bit of water. Once the potatoes are fully cooked, cut a 1/2” deep oval hole out of the top of each potato and spoon the buffalo chicken into the sweet potatoes. Top each potato with crumbled blue cheese and season with sea salt, to taste.

Comments are disabled for this post