Roasted sweet potatoes stuffed with spicy, creamy buffalo-sauced shredded chicken, melty cheddar and tangy blue cheese, finished with crisp celery and bright scallions.
Weeknight Buffalo‑Stuffed Sweet Potatoes
Roasted sweet potatoes stuffed with spicy, yogurt‑slick buffalo chicken, melty cheddar and tangy blue make an easy, protein-forward dinner that comes together with pantry-friendly steps.
Think of this as the best mashup of comfort and kick: the natural sweetness and silkiness of a roasted sweet potato tames a fiery buffalo sauce, while shredded chicken and a sprinkle of cheddar add serious staying power. A scattering of crisp celery and bright scallions keeps each bite lively, and the crumbled blue cheese delivers that punchy finish that makes you come back for one more forkful.
The method is intentionally forgiving. Roast sweet potatoes until they’re buttery soft, poach chicken breasts until just cooked through and shred with two forks—poaching keeps the meat moist and shreddable. A quick sauce of melted butter, hot sauce, Greek yogurt, garlic and seasoning becomes the glue; toss it with the chicken, celery, half the cheddar and some blue cheese, then mound into split potatoes and bake briefly so the cheese melts into glossy ribbons.
Small swaps make this work for whatever you have on hand: use a rotisserie chicken to shave time, swap more or less hot sauce to dial the heat, or trade in full-fat yogurt if you prefer extra richness. If you’re watching macros, the nonfat Greek yogurt and reduced‑fat cheddar keep things protein-forward without feeling skimpy—this is a meal that satisfies after a tough workout or a long day at work.
Make-ahead friendly: roast several potatoes and poach a batch of chicken on the weekend, then assemble and reheat for effortless lunches or dinners. Serve with a simple green salad or extra celery sticks for crunch; a squeeze of lemon or a few more scallions brightens the whole plate.
Ingredients
How to Make Power Buffalo Chicken Stuffed Sweet Potatoes
- Preheat the oven to 425°F (220°C). Scrub the sweet potatoes, pat dry, toss with olive oil and about half the kosher salt, place on a baking sheet, and roast until a knife slides easily into the center, about 40–50 minutes depending on size.
- While the potatoes roast, place the chicken breasts in a medium saucepan and cover with water by about 1 inch; bring to a gentle simmer, reduce heat, and simmer until the thickest part reaches 165°F, about 14–16 minutes. Remove the chicken to a cutting board and let rest 5 minutes, then shred with two forks.
- Make the buffalo-yogurt sauce by melting the butter in a small saucepan over low heat, whisking in the hot sauce, Greek yogurt, minced garlic, remaining kosher salt, and black pepper until smooth and warmed through; remove from heat.
- Dice the celery and slice two scallions thinly. In a large bowl toss the shredded chicken with the buffalo-yogurt sauce, diced celery, half of the shredded cheddar (about 1/3 cup), and about half the crumbled blue cheese, tasting and adjusting seasoning as needed.
- When the sweet potatoes are tender, halve them lengthwise and use a fork to fluff the flesh and loosen a little of the center to make room for the filling. Season the flesh lightly with a pinch of salt if desired.
- Spoon the buffalo chicken generously into each sweet potato half, sprinkle the remaining cheddar and blue cheese over the tops, and return to the oven or place under the broiler for 2–4 minutes until the cheese melts and edges bubble.
- Garnish with the remaining sliced scallion and serve hot; these keep well refrigerated for leftovers and can be reheated in a 375°F oven until warmed through.
Recipe Card
Power Buffalo Chicken Stuffed Sweet Potatoes
Roasted sweet potatoes stuffed with spicy, creamy buffalo-sauced shredded chicken, melty cheddar and tangy blue cheese, finished with crisp celery and bright scallions.
- Prep
- 15 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Scrub the sweet potatoes, pat dry, toss with olive oil and about half the kosher salt, place on a baking sheet, and roast until a knife slides easily into the center, about 40–50 minutes depending on size.
- While the potatoes roast, place the chicken breasts in a medium saucepan and cover with water by about 1 inch; bring to a gentle simmer, reduce heat, and simmer until the thickest part reaches 165°F, about 14–16 minutes. Remove the chicken to a cutting board and let rest 5 minutes, then shred with two forks.
- Make the buffalo-yogurt sauce by melting the butter in a small saucepan over low heat, whisking in the hot sauce, Greek yogurt, minced garlic, remaining kosher salt, and black pepper until smooth and warmed through; remove from heat.
- Dice the celery and slice two scallions thinly. In a large bowl toss the shredded chicken with the buffalo-yogurt sauce, diced celery, half of the shredded cheddar (about 1/3 cup), and about half the crumbled blue cheese, tasting and adjusting seasoning as needed.
- When the sweet potatoes are tender, halve them lengthwise and use a fork to fluff the flesh and loosen a little of the center to make room for the filling. Season the flesh lightly with a pinch of salt if desired.
- Spoon the buffalo chicken generously into each sweet potato half, sprinkle the remaining cheddar and blue cheese over the tops, and return to the oven or place under the broiler for 2–4 minutes until the cheese melts and edges bubble.
- Garnish with the remaining sliced scallion and serve hot; these keep well refrigerated for leftovers and can be reheated in a 375°F oven until warmed through.
Nutrition
- Carbohydrates
- 34
- Saturated Fat
- 9
- Sodium
- 1050
- Fiber
- 5
- Unsaturated Fat
- 16
- Protein
- 65
- Fat
- 25
- Cholesterol
- 225
- Trans Fat
- 0.2
- Calories
- 630
- Sugar
- 8