Buffalo chicken stuffed sweet potatoes was one of my favorite new-to-me meals when I started eating healthy. It's jam packed full of flavor! It's also made with simple ingredients, and ones that aren't hard to find "clean versions" of!
This is the perfect week night meal when you need lots of nutrients but still want lots of flavor!
Dairy free ranch dressing is just amazing over this meal! It adds some creaminess and even more flavor!
- Oil/Cooking fat
- Sweet Potatoes
- Red Pepper
- Buffalo Sauce
Many of the versions of buffalo chicken stuffed sweet potatoes are scarce on the veggies. This one has extra added in! Not only is this a money saver since you can make the meal stretch, but you're getting way more nutrients this way too.
If you don't like the added veggies or peppers, carrots, and celery, you can feel free to swap them out with other veggies you do like.
The toppings are where this meal is AT! They really take it up to the next level so don't skip them!
- Blue Cheese
- Goat Cheese
- Ranch Dressing
- More Buffalo Sauce!
If you are dairy free or want to make this Paleo and Whole30 compatible, then definitely skip the cheese. Either way, you've got a fantastic gluten free dinner here!
Need help finding a good buffalo sauce?
That's where The New Primal comes in!
Check them out here and use code THECLEANHAPPYLIFE for 15% off! They also have salad dressings, ketchup and mustard, meat sticks, and beef jerky. All of their meat products, with the exception of their kid's products, are Whole30 approved.
For a ranch dressing, make this Dairy Free Ranch Dressing! It's healthy and clean and goes so well with the spicy buffalo sauce.
It's quite delicious, and I've been told it tastes just "like the real thing"! I love that it's also made with FRESH ingredients, because it's almost impossible to find a real food, clean ranch dressing at a regular grocery store.
Be sure to make the full amount or even double it, because you'll want to use it allllll over the meal, trust me!
Start by baking the sweet potatoes. Poke holes in them with a fork.
Coat them with oil using your hand, then sprinkle salt on top.
Bake them in a preheated oven at 400F degrees, for 40-60 minutes, or until fork tender. It will depend on the size of the potatoes.
Next, heat the oil or cooking fat over medium heat in a large skillet. Add the carrots, onions, and sauté for about 8 minutes.
Next add the red peppers and garlic and sauté for 5 minutes or until softened.
Chop and prepare the chicken and add it to the pan. Note- if you're using raw chicken, remove the veggies and cook the chicken in the pan, then add the veggies back in.
Pour in the buffalo sauce next.
Then add the celery.
Stir everything together to heat thouroughly.
When the potatoes are finished, slice them open or cut out some of the center. Spoon the filling into the potato.
Top with toppings and enjoy!
I said it before, but do NOT skip the toppings!
Even if you can't tolerate dairy, at the very least be sure to have the cilantro and ranch!
The toppings add so much flavor, you won't regret it!
If you're cooking your chicken for this meal, be sure it's fully cooked!
Poultry should be cooked to at least 165F degrees.
You can check this with a food thermometer! Stab a few pieces of chicken to check the temperature.
You can also cut a piece open to make sure there is no pink inside, and to make sure the juices run clear.
More Gluten Free Dinners
Buffalo Chicken Sweet Potatoes
- 4-6 sweet potatoes baked
- 1.5 tbsp. cooking fat
- 1 small onion chopped
- 2 carrots diced
- 1 red pepper chopped
- 3 cloves garlic
- 1 lb boneless skinless chicken or 2 cups leftover chicken
- ¾ cup buffalo sauce
- 1-2 stalks celery chopped
- cilantro, ranch, and more buffalo sauce for serving
- Preheat the oven to 400 degrees.
- Score the potatoes, and place on a baking sheet. Using your hands, coat them with oil then sprinkle with salt. Depending on size, bake them for 40-60 minutes, when you can easily pierce them with a fork. When finished, set aside.
- Heat a skillet over medium heat, and add the cooking fat. Saute the carrots and onions for roughly 8 minutes, or until softened. Add the peppers and garlic and cook 5 more minutes, or until softened. Remove from the skillet.
- If using raw chicken, chop it into bite sized pieces and cook the chicken in the pan. It's done when a thermometer reads 165F degrees, or it's no longer pink inside. If using cooked chicken, chop it into bite sized pieces and place in the pan, and skip to the next step.
- Add the veggies back to the pan. Mix in the buffalo sauce and celery and mix until heated through.
- Slice open the sweet potatoes, and stuff the mixture inside. Top with cilantro, ranch, and cheese!
Did you make this recipe? If so, let me know in the comments below how they turned out and what you thought of them!
Feel free to take a picture of them to post on Instagram and tag me @thecleanhappylife so I can see your buffalo creation! I love to see what you create and repost them to my stories.
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Jen Towkaniuk says
This is right up my husband’s alley! Just pinned for later so I can treat him to this over the weekend. Buffalo sauce on anything is his favorite and we are both gluten free. Thanks!!!
Yay!!! I hope you love it!
Karen | Online Blog & Business Help says
This looks delicious! And easy enough to make a vegetarian version too. I'll have to try this one 🙂
Yes, definitely could make a vegetarian version! Let me know how it goes! 🙂
Oh these look super yummy! I can’t wait to try these! Thanks so much 😍 x
Hope you enjoy!!
Karen | Online Blog & Business Help says
This looks delicious! And simple to do a vegetarian version as well 🙂 Will keep this one in mind.