Buffalo Chicken Stuffed Sweet Potatoes are healthy and filling, gluten-free but taste indulgent! Perfect for meal prep any day of the week!
WHOLE30 BUFFALO CHICKEN STUFFED SWEET POTATOES
Spicy and savory shredded Buffalo Chicken Stuffed into a warm and fluffy sweet potato is the best of both worlds. These Buffalo Chicken Stuffed Sweet Potatoes taste indulgent and are incredibly filling, but are clean and and whole30 compliant making them perfect any night of the week or weekend.
You can prep the sweet potatoes on Sunday and a batch of shredded chicken and pull out as you need for the week. It’s a complete meal with little prep. I love meals like this, and right now we all need easy in our life. I know I do.
WHAT KIND OF CHICKEN TO USE
To make these stuffed sweet potatoes, I tend to use a batch of my Slow-Cooker Buffalo Chicken, but you can use shredded rotisserie chicken or grill a chicken breast and chop beforehand. You can also use shredded or chopped chicken thighs.
You could poach fresh chicken to shred as well. There’s no right or wrong way to make the chicken for your sweet potatoes.
In a pinch, you could use canned chicken as well. Canned chicken would be my last suggestion, but it will work if you’ve not had time to prep chicken at home, and/or can’t find chicken for some reason. But my first suggestion is homemade shredded chicken.
HOW TO BAKE SWEET POTATOES
There are a few ways to bake a sweet potato, but to be honest I just prefer to roast them in the oven. Just simple and classic. As much as I love the Instant Pot for baked potatoes, sweet potatoes in a pressure cooker take just about the same amount of time to cook as they do in the oven.
Plus, baking in the oven brings out the natural sweetness from the sweet potato that only roasting can really provide.
Preheat oven to 425 degrees F. On a foil-rimmed or parchment lined baking sheet, prick sweet potatoes all over with a fork.
Bake 40-45 minutes, until tender – until a fork inserted in the thickest part (usually the center) comes out easy, without resistance.
Let cool, then split the tops open with a knife. Season with salt and pepper and stuff with Buffalo Chicken and your favorite toppings. My personal favorite is a drizzle of my dairy-free ranch dip!
These Buffalo Chicken Stuffed Sweet Potatoes are a complete whole30 compliant meal as-is. If you’re not on a whole30 or want to make these potatoes for a party, you could easily top with cheese or salsa. OR even mix the shredded chicken with cream cheese before stuffing.
You do you, friend. Make these sweet potatoes your own.
other whole30 recipes to make
- whole30 pizza potato skins
- apple tarragon chicken salad bites
- buffalo tuna-stuffed avocado
- whole30 dairy-free ranch dip
Buffalo Chicken Stuffed Sweet Potatoes
- Preheat oven to 425 degrees F. On a foil-rimmed or parchment lined baking sheet, prick sweet potatoes all over with a fork.
- Bake 40-45 minutes, until tender – until a fork inserted in the thickest part (usually the center) comes out easy, without resistance.
- Let cool, then split the tops open with a knife. Season with salt and pepper and stuff with shredded chicken and your favorite toppings. My personal favorite is a drizzle of my dairy-free ranch dip with green onions and extra hot sauce!
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