Buffalo Chicken with Sweet Potato Easy
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These creamy buffalo chicken stuffed sweet potatoes are a Whole30 or paleo evening supper recipe that is healthful, savory, and quick to make.

These healthful stuffed sweet potatoes are a family favorite with only a few ingredients!

For a few moments, I need to speak with you seriously.

Do you know what I’m talking about? Take a look at me. Look me in the eyes! Okay, that was a little too near.

Better. Good. Let’s get started.

My one true love is these delicious buffalo chicken stuffed sweet potatoes. Is it okay if I don’t inform my husband? I’m entrusting this information to you (and the longevity of our marriage).

Isn’t it true that everything tastes better when it’s creamy? I can’t think of a single instance when that premise isn’t true.

Why is this recipe so delicious?

Buffalo Chicken with Sweet Potato Delicious
Food: Buffalo Chicken with Sweet Potato (Source: Well Plated by Erin)
  • It’s all in the name, after all! Buffalo sauce with a kick, shredded chicken, hearty and nutritious sweet potatoes, and plenty of ranch dressing In my opinion, they’re all winners.
  • These healthful stuffed sweet potatoes are incredibly simple to make, as they only require cooked chicken and a few other basic ingredients.
  • These filled sweet potatoes are delicious and nutritious. They’re paleo and Whole30-friendly, as well as dairy- and gluten-free.
  • This meal is ideal for breastfeeding new mothers! They’re very quick and easy, plus they’re packed with protein and healthy fats, and they’re free of dairy, soy, and other foods that could cause gas in your baby. Inquire as to how I know…

This Recipe’s Chicken Cooking Instructions

If you want, you can cook the chicken in the Instant Pot: Place the chicken in the Instant Pot with 1 cup of water and cook on manual high pressure for 6-7 minutes (6 if you have smaller chicken breasts; 7 for larger).

Allow 5 minutes for natural release, then rapid release and remove from the pot. Water should be discarded. Follow the recipe exactly as written!

Chef’s Advice

  • Choose from 8 little sweet potatoes and 4 large sweet potatoes. For a supper, we eat two little filled sweet potatoes, which is a fantastic portion size. A huge filled sweet potato is also delicious!
  • If you use large sweet potatoes, baking them until they’re mushy could take up to 60 minutes. Start checking them after 45 minutes by gently squeezing them in the center. To keep your fingers from burning, wrap them in a towel or use a potholder.
  • Choose sweet potatoes that are of the same size. This will not only help with portion sizes, but it will also ensure that they cook uniformly.
  • To shred my chicken rapidly, I use a stand or hand mixer. I coarsely dice the cooked chicken breasts, then shred the chicken with the paddle attachment on low speed, completely hands-free!

How can you make them?

Bake the sweet potatoes and chicken first. Season the chicken breasts generously with salt and bake for 25 minutes, or until a thermometer inserted into the thickest portion of the chicken breast registers 161 degrees Fahrenheit.

Prick your sweet potatoes all over and bake for 45 minutes, or until soft.

Allow your chicken to cool somewhat before shredding it while the sweet potatoes bake. As described in the Tips section, try using a stand or hand mixer!

Combine all sauce ingredients in a small bowl, then pour over shredded chicken. In a large mixing bowl, combine the white and light green sections of the green onions.

Remove the sweet potatoes from the oven when they are tender and delicately slice them along the center.

Because steam will escape, protect your hands with a towel or potholder (and keep your face away from the sweet potato, you crazy chick!). Allow cooling slightly before serving.

Sweet potatoes should be stuffed with a creamy buffalo chicken mixture. More ranch dressing and the dark bits of sliced green onions go on top.

If you’re into it (and not on a Whole30, of course), top with blue cheese crumbles. If you like it, serve with celery sticks as well.

Buffalo Chicken Stuffed Sweet Potatoes

5 minutes to prepare
45 minutes to cook
50 minutes in total

Sweet potatoes packed with a creamy buffalo chicken sauce. These buffalo chicken stuffed sweet potatoes are Whole30 and paleo-friendly, making them a fantastic weeknight supper option.


  • 2 medium chicken breasts about 1 pound 5 oz, see note if using pre-cooked chicken
  • salt
  • 4 large sweet potatoes or 8 small
  • 2 green onions thinly sliced, white and light green parts separated from dark green parts

Creamy Buffalo Sauce

  • 3 Tbsp. mayonnaise
  • 1/2 cup + 1 Tbsp. hot sauce like Frank’s RedHot
  • 1 Tbsp. ranch dressing
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

To Serve

  • More ranch dressing
  • Celery sticks
  • Blue cheese crumbles if you’re not on a Whole30 or dairy-free

Instructions For Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken with Sweet Potato
Food: Buffalo Chicken with Sweet Potato (Source: Well Plated by Erin)
  1. Preheat the oven to 400 degrees Fahrenheit. Sweet potatoes should be washed and pricked all over with the tines of a fork. Place on a rack in the oven. Season both sides of the chicken breasts with salt. Place in a baking dish and bake for 30 minutes.
  2. Remove chicken from the oven after 20-25 minutes, or when a thermometer placed in the thickest part of the chicken breasts registers 161°F. Bake for another 20-30 minutes, or until sweet potatoes are tender.
  3. Allow chicken to cool somewhat while sweet potatoes bake. Shred the chicken with two forks by hand or with a stand or hand mixer. Combine all sauce ingredients in a small bowl and whisk until smooth. Pour over the chicken and top with chopped green onions in the white and light green portions. Stir until everything is completely blended.
  4. Remove the sweet potatoes from the oven when they are tender and delicately slice them along the center. To open the sweet potato a little, push the ends in with a cloth or potholder to protect your hands. Stuff with buffalo chicken mixture, extra ranch dressing, and dark green sections of sliced green onions for garnish. If preferred, top with blue cheese crumbles and serve with celery sticks (not on Whole30 or dairy free) (optional).


  • Use around 3 cups diced chicken if using pre-cooked chicken.

This recipe makes around 4 servings. The nutritional values displayed are for one serving.

Sweet potato values are included in the nutritional information (1 large sweet potato, or 2 small, ones per serving). The macros may differ slightly based on the ingredient brands utilized.

Prepare the dish as directed, then weigh the entire completed product to calculate the size of one serving of chicken. 4 times the total weight of the recipe (excluding the bowl, pot, or plate in which the food is served). The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 341kcal, Carbohydrates: 27g, Protein: 26g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 1432mg, Potassium: 920mg, Fiber: 4g, Sugar: 6g, Vitamin A: 18590IU, Vitamin C: 30.5mg, Calcium: 52mg, Iron: 1.5mg, Net Carbs: 23g