Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken Stuffed Sweet Potatoes

The classic combination of sweet and savory is taken to the next level with this easy stuffed sweet potato meal. The potatoes are roasted until they are soft, while the chicken is simmered in a spicy Buffalo-style sauce, taken down just a notch with a creamy touch.
Serves 4
Total Time
1 Hour 9 Minutes
4 medium sweet potatoes
250g of shredded cooked chicken breast
60ml-80ml of hot sauce
60ml of coconut milk
Ranch dressing
Roughly chopped fresh coriander, as needed (optional)
Thinly sliced spring onions, as needed (optional)
Step 1

Preheat the oven to 204°C. Scrub the sweet potatoes and poke a few small holes in them with a fork. Arrange them on a large baking sheet. Bake the sweet potatoes for 45 minutes, or until they are soft on the inside.

Step 2

In a medium saucepan over medium heat, combine the chicken, hot sauce and coconut milk. Simmer the mixture for 10 minutes to allow the flavours to combine and the sauce to slightly thicken.

Step 3

Slice the cooked sweet potatoes down the middle to open them up. Scoop the Buffalo chicken into the sweet potatoes and top each serving with the ranch dressing, coriander (if using) and spring onions (if using). Serve the potatoes warm.

The Simple Paleo Kitchen by Jessie Bittner, Page Street Publishing Co. 2021.
Photography by Jessie Bittner and Marissa Fox of Dirt, Pearls, and Curls Photography

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