Ingredients
Scale
- 4 medium-sized sweet potatoes
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce (adjust to taste)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Wash, dry, and prick sweet potatoes; drizzle with olive oil and sprinkle with salt.
- Roast sweet potatoes for 45-50 minutes until fork-tender.
- Mix shredded chicken with buffalo sauce in a bowl.
- Once cool, cut sweet potatoes in half and scoop out some flesh.
- Fill each potato half with buffalo chicken mixture and top with cheddar cheese.
- Bake for another 10-15 minutes until cheese is melted and bubbly.
- Drizzle with ranch dressing and sprinkle with green onions before serving.
- Serve warm and enjoy!
Notes
- Adjust the buffalo sauce to your preferred spice level.
- Leftover sweet potato flesh can be mixed into the chicken filling.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg