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Veggied-up Buffalo Chicken Stuffed Sweet Potatoes

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine American
Servings 4


  • 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.


"Cooking fat" just means you get to choose the fat. It can be avocado or coconut oil, bacon grease, butter (if you're not doing Whole30), ghee, palm shortening, etc. 
Keyword buffalo, buffalo sauce, paleo, Primal, stuffed sweet potatoes, Sweet Potatoes, thenewprimal, Whole30