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Stuffed Buffalo Chicken Sweet Potatoes

January 8, 2018 | Author: Ashley McCrary

Eating healthy can sometimes be hard due to busy schedules and lack of time to get in the kitchen to cook. This Buffalo Chicken Stuffed Sweet Potato recipe is great for people who need a healthy lunch or dinner option that is easy and quick. This meal will take no longer than 20 minutes to throw together and will easily become a family favorite. It’s so yummy, sometimes I just eat it for breakfast!

I love cooking my sweet potatoes on low in a crockpot so they are ready to go when I get home. Clean your potatoes and pierce with a fork, wrap in aluminum foil and add to your crockpot on low for 4-5 hours. You can do the chicken the same way, mixed with your compliant buffalo sauce. I am not a big fan of crockpot chicken so for my family, I will either buy a complaint rotisserie chicken, chop and toss with buffalo sauce or simply throw a couple of chicken breasts in a skillet and it will be ready in no time at all.

Don’t forget to slap some compliant ranch on top of these sweet babies. Homemade mayo and ranch are life at my house, so I don’t use a lot of store bought versions. Feel free to use what you can find if you are in a crunch. If you have to use Tessemae’s or Primal Kitchen’s Ranch, those will work just fine. Feel free to click here to grab my homemade version from a precious blog post. Also, don’t be scared to recreate these stuffed potatoes. If you are not of fan of spicy, then try adding new ingredients to make it fit your needs, the possibilities are endless. Now, get your booties in the kitchen and get these babies on the kitchen table in time for dinner tonight.

 
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Stuffed Buffalo Chicken Sweet Potatoes

A simple and easy shredded buffalo chicken stuffed sweet potato drizzled with homemade ranch. This meal is Whole30, Paleo, and gluten/dairy free.

  • Total Time: 53 minute
  • Yield: 4 people 1x

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 Compliant Rotisserie chicken/or 4 chicken breast (chopped (If you can’t find compliant chicken, just throw some in a skillet and chop).)
  • 4 tbsp Compliant Ranch (I usually make homemade)
  • 1 cup compliant buffalo sauce (Tessemaes or see homemade recipe in instructions.)
  • garnish Fresh Chives, chopped

Instructions

  1. Rinse and fork sweet potatoes. Fork and rub each potato with olive oil, salt and garlic powder. If you choose to cook in the crock pot, clean your potatoes and pierce with a fork, wrap in aluminum foil and add to your crockpot on low for 4-5 hours. If you prefer to cook in the oven, pre-heat oven to 375 degrees F and cook for 45 minutes.
  2. Use either a compliant rotisserie chicken or throw a few chicken breasts in a skillet and fry with ghee for 5 minutes on each side or until juice runs clear.
  3. Chop the chicken into small cubes and add 1 ½ cup of homemade buffalo sauce (Use 1 cup of Franks Hot Sauce, 1 tbsp. ghee,1/4 tsp cayenne pepper, 1tsp apple cider vineagr and 1 tsp of coconut aminos. Heat in small pan until ghee is melted.)
  4. Add the chopped chicken to a bowl and mix in your buffalo sauce until combined evenly.
  5. Once sweet potatoes are fork tender, take out of oven and place on cutting board. Cut the sweet potatoes in half horizontally.
  6. Place the buffalo chicken on top of each sliced of potato.
  7. Top with compliant ranch and fresh chives.

Notes

Click here for my compliant ranch recipe:

Healthy Little Peach Ranch

Click on the following names for links as to where you can purchase.

Coconut Aminos

Primal Kitchen Ranch

 

 

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: Time will vary 25-45 minutes
  • Category: Appetizer, Main Dish
  • Cuisine: Chicken

4 thoughts on "Stuffed Buffalo Chicken Sweet Potatoes"

  1. Leslie says:

    I made this tonight and my husband asked me to add this to our menu rotation. Our girls loved it too. Thanks!

    1. healthypeach says:

      I am so glad you enjoyed! It is one of my favorite and easy recipes!

  2. Sarah says:

    Made this on Day one of my Whole30 and it didn’t disappoint! Thanks for the great recipe!

  3. Christie C says:

    Omg, this recipe was out of this world! For some reason, both my daughter and husband were skeptical about the meal! My daughter didn’t think the chicken and sauce would be good on a potato (regular white potato for her because she hates squashes and sweet potatoes) and my husband turned his nose up at the ranch dressing because he is not a fan of that nasty bottled version. But, of course, once they both dug in, they gobbled it up and said I definitely need to make it again! Thank you for sharing! 🙂


 

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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!

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Note: If you don’t want to add it to a board, this works just as yummy in a large bowl or platter. 

ENJOY!

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*2 tablespoons finely chopped yellow onion
*2 tbsp dill relish or 2 large pickle spears, chopped
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*1 tablespoon pickle juice
*1/4 teaspoon ground black pepper
*1/2 teaspoon kosher salt (or to taste)
*Parsley for garnish

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1. MIX THE TUNA SALAD: In a medium mixing bowl, add the canned tuna and break up the tuna with a fork. Transfer the chopped onions, relish, pickle juice, salt/pepper, and mayo. Mix together until combined. 
2. TOAST MUFFINS: You can choose to toast the English muffins with butter under the broiler for 2-3 minutes. However, if you don’t want to toast before adding the tuna, that’s okay. It still turns out great without toasting muffins first. 
3. BUILD THE MELTS: Divide the tuna mixture evenly among each of the toasted English muffins. Add a thin slice red onion along with a thin slice of Colby Jack cheese over the top.  Return to the oven and bake for 7-8 minutes in a 375F oven or until cheese is melted. Garnish with fresh parsley and enjoy!

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