FREE 28-Day Clean Keto Guide here

Chicken Bacon Ranch Stuffed Sweet Potatoes

DFGFPW30
December 4, 2019 | Author: Ashley McCrary

My new Creamy Chicken Bacon Ranch Stuffed Sweet Potatoes is a genius way to take a boring sweet potato to another level. Not only are these super delicious and filling, but they are also Whole30, Paleo and Gluten Free.

Chicken Bacon Ranch Stuffed Sweet Potatoes

The good news about this recipe is it is super easy to whip up. It is great for an easy weeknight dinner or even a great option for meal prep. For meal prep, you can stuff ahead of time and reheat in the oven or microwave or you can store each component separately and build and heat up when ready to eat.

Chicken Bacon Ranch Stuffed Sweet Potatoes

Building these Chicken Bacon Ranch Stuffed Sweet Potatoes:

To start, you can either use the Instant Pot method or oven method to cook the sweet potatoes. I am old school and still love cooking my potatoes in the oven. While the sweet potatoes are cooking you can either boil the chicken breast in a pot and shred or for a quicker option, you can also shred a store bought rotisserie chicken.

Once the chicken is shredded I add it to a bowl along with a cup of my homemade ranch dressing, garlic powder, parsley, and salt and pepper to taste. Mix all the ingredients together until everything is combined.

Chicken Bacon Ranch Stuffed Sweet Potatoes

To add a little more greens to this recipe, I shredded some Brussels sprouts. I simply sauteed in ghee and stuffed inside the cooked sweet potatoes before adding the chicken salad to the top. This recipe is so filling and craveable.

Shop My Post:

Click on the photo below to save this recipe to your Pinterest Board:

Chicken Bacon Ranch Sweet Potato

If you love this recipe, be sure to check out more of my favorites below.


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Bacon Ranch Stuffed Sweet Potatoes

A savory and creamy chicken bacon ranch stuffed sweet potato. This recipe is Whole30, and Paleo compliant. In addition to a great weeknight dinner, it is a great meal prep option. 

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 large sweet potatoes
  • 2 tbsp olive oil
  • 4 cups shredded or chopped cooked chicken
  • 1 cup ranch
  • 1/4 tsp garlic
  • salt pepper to taste
  • 1/2 tsp dried parsley
  • 4 slices bacon (chopped)
  • 2 1/2 cups shredded Brussels Sprouts
  • 1 tbsp ghee
  • salt and pepper to taste 

Instructions

Sweet Potatoes:

  1. Preheat the oven to 375°F. Pierce the potatoes several times with a fork. Rub down with the 2 tbsp of olive oil and season the skin with salt and pepper if desired. 
  2. Set on a baking sheet and bake until tender, about 60 minutes.

Bacon:

  1. Preheat the oven to 400°F.Place the bacon on a baking sheet. Bake for 15 to 20 minutes, or until desired doneness.
  2. Remove from the oven. Place on a paper towel to drain grease. Transfer to a cutting board and chop with a knife. 

Brussels Sprouts:

  1. Clean and shred Brussels sprouts. To shred, cut the ends off the sprouts and add to the food processor and pulse until desired consistency or use a cheese grater to shred. 
  2. Heat a medium skillet over medium high heat and add 1 tbsp ghee along with the shredded sprouts. Let them cook 3-4 minutes or until tender. 

Ranch Chicken Salad:

  1. Place chicken breast in a large pot and bring to a boil over medium-high heat. Once water is boiling, reduce heat to low and cover with a lid. Allow the chicken to continue cooking on low for 15 minutes or until chicken has reached temperature. Make sure to always check with a meat thermometer. For chicken, it should be 165 degrees Fahrenheit.
  2. Remove the chicken from the hot water and allow to cool on a cutting board. Once cool, shred or chop the chicken.
  3. Transfer the shredded or chopped chicken to a large mixing bowl along with the ranch dressing, garlic, salt/pepper to taste, parsley, and chopped bacon. Use a spoon and combine all ingredients until mixed evenly.
  4. Slice each sweet potato and stuff each one with a spoonful of the cooked shredded Brussels sprouts along with a couple of large spoonfuls of the chicken salad.
  5. Transfer the baking sheet with the stuffed sweet potatoes back to the oven for 8-10 minutes to warm the chicken.
  6. Remove and drizzle with any extra ranch and garnish with bacon and parsley.

Notes

Feel free to buy a rotisserie chicken to save time

To save time, cook your sweet potatoes in the Instant Pot or crockpot. For the crock-pot on low for 6-7 hours or high for 3-4 hours or throw in the oven on 425ºF for 45 mins. Cook in the Instant Pot by adding in the cooking rack and 1 cup of water. Add the sweet potatoes to the rack and set to high pressure and cook for 20 minutes.

Click here to grab my Whole30 Compliant Ranch Dressing Recipe

Keywords: Sweet Potato Recipes, Stuffed Sweet Potatoes, Chicken Bacon Ranch, Whole30, Paleo

26 thoughts on "Chicken Bacon Ranch Stuffed Sweet Potatoes"

  1. Annette says:

    Yum!

  2. Sherri says:

    Oh my. Make these immediately! So delicious!

    1. Ashley McCrary says:

      So happy to hear you love this recipe. Thank you!

      1. Felishia says:

        This was really good! I used rotisserie chicken and cooked the sweet potatoes in the Instant pot which sped things up quite a bit. Definitely bump up the time for the sweet potatoes if they’re large, maybe 25-30 minutes. I also added some bacon grease to the Brussels while they were cooking. Really great dinner and super filling! We paired this with steamed broccoli and sautéed greens.

        1. Ashley McCrary says:

          That sounds amazing! Glad you enjoyed!

  3. Jennifer says:

    Recipes like this are making my 2nd round of whole 30 so much easier!! Looking forward to your cookbook

    1. Ashley McCrary says:

      This is such a compliment! Thank you Jennifer!

      1. Lindsey says:

        Can’t comment on how they are yet as I haven’t made them yet…how do these handle being reheated?? I typically cook for a couple days so just wondering. Thanks! They sound amazing

  4. Sara says:

    This looks so yummy! Do you have a suggestion for what I could substitute the Brussels with? (If anything) I just don’t have them at home and want to make this like now!

    1. Ashley McCrary says:

      I would suggest using any veggies you like. Green beans or even zucchini would be great!

    2. Abbie Nordmark says:

      Chicken….bacon…..ranch, what more could you want? These are DELICIOUS, healthy and simple to make. I can’t wait to try them again with broccoli!

      1. Ashley McCrary says:

        Thanks so much for sharing:-)

  5. Heather Prater says:

    These are ridiculously, unbelievably good and so easy. We have made them twice in the last week. Hubby wasn’t a fan of the brussel sprouts so the second time I made them with broccoli. I think both were good. We will definitely making this recipe again, soon, thank you Ashley!

    1. Ashley McCrary says:

      This makes me so happy to hear! Thank you so much.

  6. Jen says:

    I’ve made these twice now, once before our official Whole30 and once during. My husband isn’t a fan of sweet potatoes so his went over a white potato. We both loved it. These simple and delicious recipes are such lifesavers.

  7. McKenzie says:

    So good!

    1. Ashley McCrary says:

      Thank you! So happy you like it.

  8. Kristi McCrary says:

    This is a yummy, easy recipe to make.!

    1. Ashley McCrary says:

      🙂

  9. Amie says:

    These are so good!! My whole family loves them!

    1. Ashley McCrary says:

      Yay Amie……love these may have made the family favorite lists:-) Thanks for letting me know Amie!!

  10. Brittany says:

    Made this for dinner last night! We loved it!

    1. Ashley McCrary says:

      Love that you loved it Brittany! Your family just might have a meal to add to the family favorite list:-) Thank you for letting me know. Have a blessed weekend!

  11. Theresa Waybright says:

    We LOVE this recipe! It is has been a weekly meal! I am not a fan at all of Brussels sprouts, but this recipe has made me a fan!!

    1. Ashley McCrary says:

      This is so awesome to hear. Thank you

  12. Ellen says:

    What kind of garlic did you use? minced garlic, garlic salt, garlic powder? Thanks!


 

Leave a Reply

Your email address will not be published.

Recipe rating

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

instagram
Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at https://healthylittlepeach.com/vegan-vanilla-cake-with-buttercream-st-patricks-day/#tasty-recipes-22812
.
.
.
.
#vegan #veganrecipes #dairyfree #dairyfreerecipes #cakerecipe #cakedecorating #cake #vanillacake #buttercream #buttercreamicing #dessert #desserts #dessertsofinstagram #stpatricksday #stpattysday
The perfect cozy soup for this weekend. This Salsa Verde Chicken Soup is so easy to make and requires simple ingredients. Throw it in the crockpot, instant pot, or stovetop. 

Low Carb, Paleo, Whole30, and Dairy-Free

Click the link in my bio and tap the photo to be directed to the recipe. https://healthylittlepeach.com/salsa-verde-chicken-soup-keto-whole30/
.
.
.
#whole30 #whole30recipes #glutenfree #glutenfreerecipes #glutenfreefood #foodphotography #foodphoto #foodblogger #foodblog #dairyfree #dairyfreerecipes #keto #ketorecipe #paleo #paleorecipes #easyrecipes #soup #souprecipe #crockpotrecipes #lowcarb #familymeals #whatsonmyplate #imsomartha #thefeedfeed
Life is so easy with you!❤️ Happy Valentine’s Day, Sweet Thang.
✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
.
.
.
#superbowl #appetizers #appetizer #appetizerideas #healthyrecipes #healthyfood #crabdip #crab #healthyeating #healthyfoodideas #glutenfree #glutenfreerecipes #dairyfree #dairyfreerecipes #feedfeed #feedfeedglutenfree #whole30 
#whole30recipes #easyrecipes #whatsonmyplate
Needing a healthier Valentine’s Day dessert? Be sure to give this Keto Blueberry Cobbler a try. 

It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at healthylittlepeach.com or over in the link in bio 
.
.
.
.
#ketodessert #ketorecipes #keto #valentineday #dessert #healthydessert #healthyfood #healthyeating #healthylifestyle #healthyliving #paleorecipes #paleo #glutenfree #glutenfreerecipes #blueberrycobbler
@healthylittlepeach