Buffalo chicken stuffed sweet potatoes
65 min · 41 g protein · 415 cals / serving
Baked sweet potatoes split open and piled high with shredded chicken tossed in a tangy buffalo sauce of hot sauce and ghee, finished with crunchy celery and green onion. Sweet, spicy and buttery in every bite, and an easy dinner to prep ahead.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 1/2 lb chicken breast
Buffalo sauce
- 1/2 cup cayenne pepper hot sauce, a cayenne-pepper hot sauce, no sugar added
- 1 tbsp ghee, melted
- 1/2 tsp garlic powder
To finish
- 2 stalks celery, finely diced
- 2 green onions, sliced
- 1/4 tsp salt
Steps
- Heat the oven to 400°F. Prick the sweet potatoes a few times with a fork, set them on a lined baking sheet and bake 45–55 minutes, until a knife slides in with no resistance.
- Meanwhile, put the chicken in a saucepan with the salt, cover with cold water by 1 inch, and bring to a gentle simmer. Cover and poach 14–18 minutes, until the thickest part reads 165°F. Lift the chicken out and shred it with two forks.
- Whisk the hot sauce, melted ghee and garlic powder in a bowl and toss the shredded chicken through it.
- Split each sweet potato lengthwise, press the ends to open it up and fluff the flesh with a fork. Pile in the buffalo chicken and top with the celery and green onion.
Good to know
Which hot sauce?
A thin cayenne-pepper hot sauce, the classic for wings. Check the label for sugar if you are keeping it paleo; most of the original brands have none.
Can I skip the ghee?
The ghee is what makes it buffalo sauce rather than plain hot sauce, rounding off the vinegar. Avocado oil works if you avoid all dairy, but the sauce tastes sharper. It's about the same score.
Something cool on top?
A spoon of dairy-free ranch or a few avocado slices. If you eat dairy, plain Greek yogurt with a little garlic is the higher-protein option.
Per
- Calories
- 113
- Protein
- (42%)
- 11 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (38%)
- 11 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 299 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1659 kcal goes into the pot and 1808 g of ingredients comes out as about 1470 g of food: 113 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.