Print

Crispy Buffalo Chicken Stuffed Sweet Potatoes: Easy Weeknight Dinner

crispy buffalo chicken stuffed sweet potatoes - featured image
Print Recipe

These Crispy Buffalo Chicken Stuffed Sweet Potatoes are a quick and easy weeknight dinner that combines the natural sweetness of roasted sweet potatoes with a creamy, spicy buffalo chicken filling, all topped with bubbly melted cheese. Perfect for meal prep and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 cups cooked shredded chicken
  • 4 ounces cream cheese, softened
  • ½ cup buffalo sauce
  • ½ cup shredded cheddar cheese
  • ¼ cup crumbled blue cheese (optional)
  • 2 green onions, sliced
  • 1 clove garlic, minced
  • ¼ cup shredded cheddar cheese (for topping)
  • 2 tablespoons melted butter
  • Fresh cilantro or parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Wash and dry the sweet potatoes. Prick each one several times with a fork. Rub them with olive oil and sprinkle with salt.
  3. Place the sweet potatoes on the prepared baking sheet and bake for 40-50 minutes, until tender when pierced with a fork.
  4. While the potatoes bake, make the filling: In a large bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ½ cup cheddar cheese, blue cheese (if using), green onions, and minced garlic. Mix until well combined.
  5. When the sweet potatoes are done, remove them from the oven and let cool for about 5 minutes. Leave the oven on.
  6. Carefully slice each sweet potato in half lengthwise. Use a fork to gently mash the flesh inside, leaving about a ¼-inch border around the edges.
  7. Spoon the buffalo chicken mixture evenly into each sweet potato half. Press it down gently.
  8. Sprinkle the remaining ¼ cup cheddar cheese over the tops.
  9. Switch your oven to broil. Place the stuffed sweet potatoes back on the baking sheet and broil for 3-5 minutes, watching closely, until cheese is melted and edges are crispy.
  10. While they broil, melt the 2 tablespoons of butter and stir in a splash of extra buffalo sauce. Brush this mixture over the potato skins.
  11. Remove from the oven and let cool for 2-3 minutes. Garnish with fresh cilantro or parsley and extra green onions if desired.

Notes

For best texture, let sweet potatoes cool for at least 5 minutes before handling to prevent skins from splitting. Use room temperature cream cheese for smooth blending. Broil for crispy edges—watch closely to avoid burning. Leftovers keep in the refrigerator for up to 4 days; reheat in the oven or air fryer for best results.

Nutrition

Keywords: buffalo chicken, stuffed sweet potatoes, easy weeknight dinner, meal prep, gluten-free, sheet pan dinner

Find it online: https://tastytuck.com/crispy-buffalo-chicken-stuffed-sweet-potatoes-easy-weeknight-dinner/