Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
When the sweet potatoes have about 10 minutes left, combine 1 chicken breast (6 oz) chicken with 3-4 Tbsp Frank’s Red Hot sauce, seasoned with sea salt and black pepper in 1 tbsp olive oil. Cook through.
Now, to make our homemade buffalo sauce, in a mixing bowl, combine ingredients and whisk together.
Now, drizzle the buffalo sauce over the diced chicken, and toss to coat.
In a mixing bowl, add ingredients for Greek yogurt ranch and whisk to combine.
Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
Evenly spread the buffalo chicken mixture on top of the 4 sweet potatoes.
Top with Green onions and Greek yogurt ranch drizzle.
Buffalo Chicken Stuffed Baked Sweet Potato
Amount Per Serving (1 stuffed sweet potato)
Calories 291Calories from Fat 81
% Daily Value*
Saturated Fat 1g5%
Vitamin A 18510IU370%
Vitamin C 15mg18%
* Percent Daily Values are based on a 2000 calorie diet.