Buffalo chicken stuffed sweet potatoes make a super simple, boldly flavored dinner option that comes together quickly and requires minimal ingredients.
2 small skinless boneless organic chicken breasts
1/4 cup Frank’s Red Hot hot sauce
1/4 tsp Worcestershire sauce
1/2 tsp white vinegar
1 1/4 tbs organic pastured unsalted butter
1/4 tsp garlic powder
1/2 tsp arrowroot starch
1 tbs filtered water
Optional: organic cheese, chives and/or ranch dressing
1) Bake Potatoes
Preheat oven to 450°F. Wash sweet potatoes and poke the skin with a knife creating small slits on the potato. Bake for about 30-45 minutes or until the potato is fork tender.
2) Cook Chicken
Place the chicken breast and a medium saucepan and cover with water and bring to a boil. Reduce heat to medium and cook for about 30 minutes or until chicken is cooked thoroughly.
3) Shred the Chicken
Remove chicken breast from water and transfer to a cutting board. Shred the chicken breast with two forks. Set aside.
4) Make Buffalo Sauce
In a medium saucepan add the hot sauce, butter, vinegar, Worcestershire sauce and garlic powder. Over medium heat, whisk until thoroughly combined.
Add the arrowroot powder and water. Whisk until the sauce has thickened. Remove from heat.
5) Assemble Ingredients and Serve
Add the shredded chicken to the sauce mixture. Mix well until the sauce is evenly distributed throughout. Set aside.
Partially slice the potatoes lengthwise. Add the buffalo chicken inside the sweet potato.
Optionally top with ranch dressing, cheese or chives. Enjoy!
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