Buffalo Chicken Sweet Potatoes
Buffalo chicken sweet potatoes are healthy, clean, and jam packed full of flavor!
Ingredients
- 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
Instructions
- 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!
Notes
"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.