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Week of 2/10/25

[Leftover] Buffalo Chicken-Stuffed Sweet Potatoes
with ranch dressing / roasted broccoli

Active: 55 Total: 55
Original GF Paleo Vegetarian
[Leftover] Buffalo Chicken-Stuffed Sweet Potatoes

These stuffed sweet potatoes were inspired by one of our favorite party snacks, buffalo chicken dip. We've packed all of its creamy, tangy goodness into a healthier meal that you can feel good about eating anytime!
Smarts: The amount of hot sauce may seem like a lot, but the finished dish won't be as spicy as you might guess. If in doubt, add it a bit at a time until it's just right for you.

Tags
Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
53

Ingredients

Metric
Servings:
4
[Leftover] Buffalo Chicken-Stuffed Sweet Potatoes:
  • Sweet potatoes, medium - 4 , scrubbed and halved lengthwise
  • Rotisserie chicken - 1/2 , bones removed and meat shredded or chopped
  • Cheese, cheddar - 4 oz , shredded
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Butter - 4 Tbsp , melted
  • Hot sauce (such as Frank's) - 1/3 cup (plus more for serving)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Ranch Dressing:
  • Green onions - 1 stalk , chopped, green and white parts combined
  • Yogurt, plain or Greek - 1/2 cup
  • Mayonnaise - 1 Tbsp
  • Vinegar, white wine - 2 tsp
  • Dill, dried (opt) - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Salt - 1/4 tsp
Roasted Broccoli:
  • Broccoli - 12 oz , florets
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Sweet potatoes - (If prepping right before cooking, get oven heating and sweet potatoes cooking before continuing with prep.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead)

  2. Chicken - (Skip if prepped ahead on Monday.) Remove meat from bones and shred or chop. (Can be done up to 5 days ahead)

  3. Cheese / Broccoli - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Make dressing - Chop green onions (portion for ranch). Blend together green onions, yogurt, mayonnaise, vinegar, dill, garlic powder, and salt with an immersion blender or standing blender until smooth. Add a bit of water if needed until the sauce is easy to pour. (You can also just finely chop the green onions and whisk everything together.) Taste dressing and season with some additional salt and pepper if needed. (Can be done up to 5 days ahead)

  5. Green onions (portion for sweet potatoes) - Prep as directed.

  6. Make Buffalo sauce - Melt butter in the microwave, ~30 seconds. Whisk in hot sauce until well combined.

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Make

  1. Heat oven to 425F / 218C and set out two baking sheets.

  2. Line one baking sheet with foil or brush with some oil. Rub sweet potato halves on all sides with first portion of cooking oil (portion for sweet potatoes). Place potatoes cut-side down on sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.

  3. Toss broccoli with cooking oil (portion for broccoli) and some salt and pepper and spread out on the second baking sheet. When sweet potatoes are about halfway done, transfer broccoli to the oven and roast until tender and browned in spots, 15 to 18 minutes. Toss with lemon juice.

  4. While sweet potatoes and broccoli roast, heat a  skillet with second portion of cooking oil (portion for sweet potatoes) over medium-low heat. Add chicken and Buffalo sauce to the pan and toss to coat the chicken evenly with sauce. Simmer gently until heated through.

  5. If dressing was made ahead of time, give it a stir.

  6. When sweet potatoes are done, remove from the oven and mash gently with a fork. Sprinkle with some salt and pepper. Fill sweet potatoes with Buffalo chicken and top with cheese. (If you wish, return them to the oven and bake until cheese is melted and bubbly, ~5 minutes more.) Top with green onions.

  7. Divide sweet potatoes among serving plates and drizzle with ranch and some extra hot sauce if you like. Serve roasted broccoli on the side along with any extra ranch for dipping. Enjoy!

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