Description
Savory, spicy, and packed with protein, these sweet potatoes stuffed with shredded buffalo chicken make for a fantastic weeknight meal.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/4 cup Greek yogurt
- 1/4 cup shredded cheese (optional)
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes and pierce each with a fork to allow steam to escape during baking.
- Place the sweet potatoes in the oven and bake for about 45 minutes or until they are tender when pierced with a fork.
- While the sweet potatoes bake, combine the shredded chicken, buffalo sauce, and Greek yogurt in a large bowl. Stir well until the chicken is evenly coated in the sauce.
- Once the sweet potatoes are cooked, remove them from the oven and carefully slice each potato open. Fluff the insides with a fork, then spoon the buffalo chicken mixture into each potato. If you’re feeling indulgent, sprinkle shredded cheese on top and return them to the oven for an additional 5-10 minutes until the cheese melts. Finally, garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) or microwave for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 0mg