Buffalo Chicken Sweet Potato Recipe

Why You’ll Love This Recipe

I enjoy making this recipe because it is quick, nutritious, and packed with bold flavors. The naturally sweet potatoes pair perfectly with the tangy buffalo chicken, while the yogurt sauce adds a cool and creamy finish.

I also appreciate that it is high in protein, easy to prepare on busy days, and filling enough to serve as a complete meal. It is a great option when I want something comforting without spending a lot of time in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes
2 teaspoons olive oil, divided
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 small cooked boneless skinless chicken breasts, shredded
1/4 cup Frank’s RedHot sauce
1/4 cup plain nonfat Greek yogurt
1 tablespoon nonfat milk
2 tablespoons crumbled blue cheese
Pinch of salt

Directions

I begin by piercing the sweet potatoes all over with a fork. I microwave them on high for about 4 minutes per side, or until they are tender when pierced with a fork. I allow them to cool slightly before handling.

Next, I cut the sweet potatoes in half lengthwise and carefully scoop the flesh into a medium bowl, leaving the skins intact. I mash the sweet potato flesh with a fork until mostly smooth and stir in 1 teaspoon of olive oil.

In a small bowl, I combine the paprika, garlic powder, and salt. I mix half of the seasoning blend into the mashed sweet potatoes. Then I divide the mashed sweet potato mixture evenly among the reserved potato skins.

In another bowl, I toss the shredded chicken with the remaining teaspoon of olive oil and the remaining seasoning mixture. I stir in the buffalo sauce until the chicken is evenly coated.

I divide the buffalo chicken mixture among the stuffed sweet potato skins.

For the yogurt sauce, I stir together the Greek yogurt, milk, blue cheese, and a pinch of salt until smooth. I finish each sweet potato with a generous dollop of the sauce before serving.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Variations

I sometimes swap the blue cheese for shredded cheddar or mozzarella when I want a milder flavor.

For extra vegetables, I like adding diced celery, green onions, or chopped spinach to the buffalo chicken mixture.

When I want additional heat, I mix extra buffalo sauce into the chicken or drizzle more on top before serving.

I also enjoy using rotisserie chicken for an even faster meal.

storage/reheating

I store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days.

For best results, I keep the yogurt sauce separate and add it after reheating. I warm the sweet potatoes in the microwave for 1 to 2 minutes or in a 350°F oven until heated through.

I do not recommend freezing the assembled potatoes because the texture of the sweet potatoes and yogurt sauce can change after thawing.

FAQs

Can I bake the sweet potatoes instead of microwaving them?

Yes, I can bake them at 400°F for about 45 to 60 minutes until tender.

What can I use instead of blue cheese?

I can substitute feta, cheddar, mozzarella, or simply leave it out if I prefer.

Can I make this recipe ahead of time?

Yes, I can prepare the components in advance and assemble them just before serving.

Is this recipe spicy?

I find it moderately spicy because of the buffalo sauce, but I can adjust the heat level by using less sauce.

Can I use leftover chicken?

Yes, leftover grilled, baked, or rotisserie chicken works perfectly in this recipe.

Conclusion

This Buffalo Chicken Sweet Potato Recipe is a quick, hearty meal that delivers bold buffalo flavor with the natural sweetness of tender sweet potatoes. I love how easy it is to prepare and how the creamy yogurt blue cheese sauce ties everything together. Whether I serve it for lunch or dinner, it is a satisfying dish that never disappoints.

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