Description
Make flavorful sweet potatoes stuffed with shredded chicken mixed in a spicy buffalo sauce and topped with a light blue cheese drizzle. This is a satisfying main dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups cooked, shredded chicken breast
- 1/2 cup buffalo wing sauce
- 1/4 cup plain Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons cream cheese, softened
- 1 tablespoon butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons blue cheese dressing (for drizzle)
- 1 tablespoon chopped fresh chives (for garnish)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Pierce each sweet potato several times with a fork.
- Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when squeezed.
- While the potatoes bake, prepare the filling. In a medium bowl, combine the shredded chicken, buffalo sauce, Greek yogurt, cream cheese, melted butter, salt, and pepper. Mix until the chicken is evenly coated.
- Once the sweet potatoes are cooked, carefully slice them open lengthwise, being careful not to cut all the way through the bottom skin. Gently fluff the inside flesh with a fork.
- Divide the buffalo chicken mixture evenly and spoon it into the center of each sweet potato.
- Sprinkle the Monterey Jack cheese over the top of the filling in each potato.
- Return the stuffed sweet potatoes to the oven for 5 to 7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven. Drizzle each potato with blue cheese dressing and garnish with fresh chives before serving.
Notes
- You can prepare the shredded chicken ahead of time for faster assembly.
- For a lower-fat option, use non-fat Greek yogurt and reduced-fat cheese.
- Bake the sweet potatoes the day before and reheat them before stuffing for meal prep.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 12
- Sodium: 750
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 38
- Cholesterol: 110