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Chicken Bacon Ranch Stuffed Sweet Potatoes


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

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. 


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