Buffalo Chicken Stuffed Sweet Potatoes
20m prep 1h 5m cook 1h 25m ready
Baked sweet potatoes are stuffed with a spicy chicken and vegetable mixture, then topped with a chipotle mayo and hot sauce drizzle. A hearty and flavorful meal.
Ingredients
- 4 medium sweet potatoes
- 1/2 tbsp avocado oil
- 1/2 cup yellow onion diced
- 1/2 cup celery diced
- 1/2 cup carrots shredded
- 2 shredded chicken shredded
- chipotle mayo
- hot sauce
- 1 tsp garlic powder
- 1 tsp dried dill
- 1/2 tsp paprika
- 1/8 tsp red pepper flakes
- 1/8 tsp cayenne pepper
- salt & pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.2 mg
- Iron: 1.7 mg
- Magnesium: 44.2 mg
- Phosphorus: 84.7 mg
- Potassium: 599 mg
- Zinc: 0.56 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 medium sweet potatoes
- 1/2 tbsp avocado oil
- chipotle mayo
- hot sauce
- 1 tsp garlic powder
- 1 tsp dried dill
- 1/2 tsp paprika
- 1/8 tsp red pepper flakes
- 1/8 tsp cayenne pepper
- salt & pepper
Prepare
- Dice 1/2 cup yellow onion
- Dice 1/2 cup celery
- Shred 1/2 cup carrots
- Shred 2 shredded chicken
Let's Cook
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Step 1.
Preheat the oven to 400°F (200°C). Rinse the sweet potatoes and poke them several times with a knife to allow steam to escape. Place them on a parchment-lined baking sheet and bake for 45 minutes, or until soft when pierced with a fork; the exact time will depend on the thickness of the potatoes.
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Step 2.
While the sweet potatoes bake, heat a medium sauté pan over medium-low heat. Add the oil and let it warm for about 30 seconds. Add the celery and onion, and cook for 5–7 minutes, stirring occasionally, until the onion is translucent and the celery begins to soften.
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Step 3.
Add the carrots to the pan and cook for another 5–7 minutes, stirring occasionally, until all the vegetables are softened. Transfer the cooked vegetables to a medium-sized bowl and set aside.
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Step 4.
If you are using homemade mayonnaise, prepare it now while the vegetables cool and the sweet potatoes continue baking.
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Step 5.
When the sweet potatoes are cooked, remove them from the oven and let them cool slightly until safe to handle. Cut each in half lengthwise and scoop out most of the flesh, leaving a thin layer (about 1/4 inch) attached to the skin so the shells hold their shape. Add the scooped flesh to the bowl with the celery mixture.
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Step 6.
To the bowl, add the shredded chicken, 1/4 cup mayonnaise, 1/4 cup hot sauce, garlic powder, dill, paprika, red pepper flakes, and cayenne pepper. Mash and stir everything together until well combined. Season with salt and pepper to taste.
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Step 7.
Scoop the chicken mixture back into the sweet potato shells, dividing it evenly among them.
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Step 8.
In a small bowl, mix the remaining 1 tablespoon mayonnaise and 1 tablespoon hot sauce. Drizzle this mixture over the filled sweet potatoes, dividing it evenly.
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Step 9.
Reduce the oven temperature to 350°F (175°C). Bake the stuffed sweet potatoes for 20 more minutes, or until heated through. Top with your favorite toppings or serve as is.
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