Print

Savory Buffalo Chicken Stuffed Sweet Potatoes Easy Recipe with Blue Cheese

buffalo chicken stuffed sweet potatoes - featured image
Print Recipe

This recipe features roasted sweet potatoes stuffed with creamy, spicy buffalo chicken and topped with crumbly blue cheese, offering a perfect balance of textures and bold flavors for a comforting meal.

Ingredients

Scale
  • 4 medium sweet potatoes (about 6–8 ounces / 170-230g each), scrubbed clean
  • Olive oil (for rubbing the skins)
  • Salt (to taste)
  • 2 cups cooked chicken breast, shredded (rotisserie chicken works great here)
  • ½ cup buffalo sauce (preferably Frank’s RedHot)
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper (to taste)
  • ½ cup crumbled blue cheese
  • 2 tablespoons chopped fresh chives or green onions
  • Optional garnishes: ranch or blue cheese dressing for drizzling, celery sticks on the side

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rub each sweet potato with olive oil and sprinkle lightly with salt. Place them spaced out on a baking sheet.
  3. Roast the sweet potatoes for 40-50 minutes, turning once halfway through, until the skin is wrinkly and the flesh feels soft when pierced with a fork.
  4. While the potatoes roast, combine shredded chicken, buffalo sauce, Greek yogurt, garlic powder, smoked paprika (if using), salt, and pepper in a medium bowl. Mix well until evenly coated and creamy.
  5. Remove the sweet potatoes from the oven and let them cool slightly.
  6. Slice each potato lengthwise down the center, being careful not to cut all the way through.
  7. Use a fork to gently fluff and mash the inside flesh, creating a cavity for the filling.
  8. Fill each sweet potato generously with the buffalo chicken mixture.
  9. Top with crumbled blue cheese and chopped chives.
  10. Optionally, pop the stuffed potatoes back into the oven for 5 minutes to warm the blue cheese slightly, or serve immediately.
  11. Serve with optional ranch or blue cheese dressing drizzled on top and celery sticks on the side.

Notes

Roast sweet potatoes whole with skin on to retain moisture and natural sweetness. Mix buffalo sauce with Greek yogurt for creamy filling without overwhelming heat. Use fresh or well-drained cooked chicken to avoid watery filling. Optionally warm blue cheese topping in oven or serve cold for texture contrast. Leftovers keep well refrigerated up to 3 days; reheat covered to avoid drying out.

Nutrition

Keywords: buffalo chicken, stuffed sweet potatoes, blue cheese, easy recipe, game day food, comfort food, spicy chicken, healthy dinner

Find it online: https://rowanrecipes.com/savory-buffalo-chicken-stuffed-sweet-potatoes-easy-recipe-with-blue-cheese/