Buffalo Chicken Stuffed Sweet Potatoes

Ingredients

For the Sweet Potatoes:

• 4 medium-large sweet potatoes

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Buffalo Chicken:

• 1 pound ground chicken (or 2-3 cooked chicken breasts, shredded)

• 2 tablespoons olive oil

• 1 small onion, finely diced

• 2 stalks celery, finely diced

• 1 large carrot, finely diced

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 to 1/2 cup buffalo hot sauce (like Frank’s RedHot)

• 2 tablespoons water

For Toppings:

• 1/2 cup blue cheese crumbles

• 1/4 cup ranch dressing

• 2-3 green onions, sliced

• 2 tablespoons chopped cilantro (optional)

• Extra hot sauce (optional)

Instructions

1. Bake the sweet potatoes: Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with olive oil, and place on a baking sheet. Bake for 45-55 minutes until tender when pierced with a fork.

2. Prepare the buffalo chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion, celery, and carrot, cooking until softened, about 3-4 minutes.

3. Cook the chicken: Add ground chicken to the skillet, breaking it into crumbles and cooking until no pink remains, about 7 minutes. Season with garlic powder, paprika, and salt.

4. Add buffalo sauce: Stir in buffalo sauce and water, then simmer for 1-2 minutes to combine flavors. Taste and adjust seasoning as needed.

5. Prepare the potatoes: Cut a slit lengthwise in each baked sweet potato and gently squeeze the sides to create an opening. Fluff the flesh slightly with a fork.

6. Stuff and serve: Divide the buffalo chicken mixture evenly among the sweet potatoes. Top each with blue cheese crumbles, a drizzle of ranch dressing, sliced green onions, and cilantro if desired. Serve immediately while hot.

This recipe serves 4 people and creates a healthy, protein-packed meal that combines the sweetness of roasted sweet potatoes with spicy buffalo chicken and cooling toppings.