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!
Eat more veggies
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, but you’re getting way more nutrients this way too.
This is a great meal to add to your rotation if you’re doing a Whole30! It’s also paleo, soy free, gluten-free, and dairy free. If you just finished a Whole30 and want to reintroduce dairy, use dairy based ranch dressing, and also add in some blue cheese as a topping. When sauteeing the veggies, cook them in butter.
Any buffalo sauce will do, but The New Primal is my favorite! They have mild, medium, and hot varieties. Personally I like to make these with either mild or medium, because the hot is HOT!
If you want a store bought ranch dressing that excludes junk like sugar and soybean oil, get it from The New Primal too! They have three flavors of ranch: Original, Buffalo, and Wasabi. I haven’t tried it with the wasabi (I’d imagine too many flavor clashes), but it’s to die for with either the original or buffalo varieties!
Check them out here and use code THECLEANHAPPYLIFE for 15% off! They also have salad dressings, ketchup and mustard, meat sticks, and beef jerky.
Veggied-up Buffalo Chicken Stuffed 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 chopped
- 3/4 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. 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.
- Cook the chicken in the pan. When cooked through, 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 and ranch.