Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 2 large sweet potatoes
- 1/2 lb chicken (thighs, breast, or rotisserie— see note)
- 1/3-1/2 cup buffalo sauce
- avocado oil
- sea salt & pepper
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Wash sweet potatoes and slice lengthwise. Drizzle avocado oil on one of the baking trays and add the sweet potatoes, skin side up. Bake for 40-45 min or until fork tender.
- While the sweet potatoes are baking, add your chicken to the other tray. Drizzle avocado oil, salt, and pepper and toss until evenly coated. I used tenderloins and those took about 18 min flipping halfway through. If you’re using thighs or breast, the cooking time will differ.
- Once your chicken is fully cooked, shred either using 2 forks or if you have a stand mixer, just put them in the bowl and let it mix for a few minutes.
- Add about sauce to the shredded chicken and mix.
- Using a knife, carve out the middle of the sweet potatoes and scoop some out to make room for the chicken.
- Add your chicken to the sweet potatoes and that’s it! Optional to add cheese on top and put back into the oven until melted or drizzle with ranch.
Notes
*1/2 lb chicken is usually less than 1 package of chicken. I typically make the whole package and save the extra shredded chicken to add to bowls, salads, sandwiches, wraps, etc.