Buffalo Chicken Stuffed Sweet Potatoes

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Jan 10, 2020
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Credit: Joe Lingeman

Baked sweet potatoes are topped with hot sauce-poached chicken breast and ranch dressing in this easy, 5-ingredient Whole30 dinner.

Serves4

Prep10 minutes

Cook1 hour

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Credit: Joe Lingeman

You don’t have to wait for game day to enjoy the fiery heat of Buffalo sauce. This weeknight dinner boasts hot sauce-spiked boneless chicken breasts stuffed into a bright and baked sweet potato. A drizzle of creamy ranch dressing cools the fire, long enough for you to refill your fork.

Credit: Joe Lingeman

The Quintessential Whole30 Dinner

Is it even possible to spend a day on Whole30 without eating hot sauce, chicken, or sweet potatoes? The classic wing flavoring is made Whole30-compliant by use ghee in place of butter. You’ll simmer the chicken breasts directly in the hot sauce and ghee mixture to infuse the meat with spicy flavor from the start. Pile the shredded buffalo chicken atop a steaming baked sweet potato and drizzle with Whole30-approved ranch dressing.

Credit: Kitchn
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Buffalo Chicken Stuffed Sweet Potatoes

Baked sweet potatoes are topped with hot sauce-poached chicken breast and ranch dressing in this easy, 5-ingredient Whole30 dinner.

Prep time 10 minutes

Cook time 1 hour

Serves 4

Nutritional Info

Ingredients

  • 4

    medium sweet potatoes

  • 1 pound

    boneless, skinless chicken breasts (about 2 breasts)

  • 1/2 cup

    hot sauce, such as Frank's RedHot

  • 2 tablespoons

    ghee

  • 1/4 cup

    Whole30-compliant ranch dressing, such as Primal Kitchen

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Line a baking sheet with aluminum foil. Place 4 sweet potatoes on the baking sheet and pierce with a knife. Roast until a thin knife slides easily into the center, about 1 hour. About 30 minutes before the potatoes are done, make the chicken.

  3. Place 1 pound boneless, skinless chicken breasts, 1/2 cup hot sauce, and 2 tablespoons ghee in a large skillet. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and simmer until the chicken is cooked through and registers 165°F in the center, 10 to 12 minutes. Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the skillet and toss with the sauce.

  4. When the sweet potatoes are ready, cut each one in half lengthwise. Fluff the flesh with a fork. Divide the chicken evenly among the potatoes. Drizzle 1/4 cup ranch dressing evenly over the potatoes.

Recipe Notes

Make ahead: The chicken and potatoes can be made up to 3 days in advance. Reheat in a low oven until warm.

Storage: Refrigerate leftover potatoes and chicken separately in airtight containers for up to 4 days.

Credit: Kitchn
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Chicken
dinner
easy
Ingredient
Lunch
Main Dish