Buffalo Chicken-Stuffed Sweet Potatoes Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
4 servings
Ingredients
  • ½ cup cayenne pepper sauce (plus more, to taste)
  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken thighs
  • 4 medium sweet potatoes
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • ¼ cup blue cheese crumbles
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped chives
Directions
  1. In a small bowl, whisk together the cayenne pepper sauce and olive oil until combined.
  2. Add the chicken to a medium bowl or a resealable plastic bag, then pour the cayenne pepper mixture over the chicken thighs. Cover and refrigerate.
  3. Preheat the oven to 425 F.
  4. Use a fork to poke holes all over the sweet potatoes, then set them on a parchment paper–lined baking sheet.
  5. Bake in the preheated oven for 40–50 minutes, until soft when pierced with a fork.
  6. When the potatoes have baked for around 15 minutes, place the chicken in a casserole dish or baking pan, discarding the extra cayenne pepper mixture.
  7. Bake the chicken for 20–25 minutes, until it is cooked through.
  8. Cut the baked sweet potatoes in half lengthwise. Carefully scoop out the flesh and place it in a medium bowl. Reserve the skins.
  9. Lightly mash the sweet potato flesh with a fork until smooth.
  10. Add butter, paprika, garlic powder, and salt to the mashed sweet potatoes. Mix until combined.
  11. Spread the mashed sweet potato mixture evenly into the potato skins.
  12. Transfer the chicken to a cutting board and use two forks to shred the meat.
  13. Spread the chicken evenly over the mashed sweet potatoes. Drizzle with additional cayenne pepper sauce, if desired.
  14. Make the topping: In a small bowl, whisk together the buttermilk, sour cream, lemon juice, blue cheese, salt, and pepper.
  15. Drizzle the topping over the sweet potatoes.
  16. Spoon chopped chives over blue cheese topping.
  17. Serve warm, and enjoy!