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Best Loaded Buffalo Chicken Sweet Potatoes – Easy

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Perfectly tender sweet potatoes are loaded with a creamy, spicy buffalo chicken filling, topped with melted cheese and a cool ranch drizzle. This quick and easy weeknight dinner is a crowd-pleaser that even sweet potato skeptics will love.

Ingredients

Scale
  • 4 medium sweet potatoes (about 8 ounces each)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups cooked shredded chicken (from a rotisserie chicken works perfectly)
  • 4 ounces cream cheese, softened
  • ⅓ cup buffalo hot sauce (Frank’s RedHot recommended)
  • ¼ cup ranch dressing
  • ½ cup shredded cheddar cheese
  • ¼ cup crumbled blue cheese (optional)
  • ¼ cup green onions, sliced
  • Extra ranch or blue cheese dressing for drizzling
  • Fresh celery sticks on the side

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Wash and scrub the sweet potatoes thoroughly. Pat them dry. Prick each sweet potato 4-5 times with a fork. Rub each potato with olive oil and sprinkle with salt and pepper. Place them on the prepared baking sheet.
  3. Roast the sweet potatoes for 35-45 minutes, or until tender when pierced with a fork.
  4. In a medium mixing bowl, combine the softened cream cheese and shredded chicken. Use a fork to mash them together until the cream cheese is evenly distributed.
  5. Add the buffalo hot sauce and ranch dressing, then stir until everything is well combined.
  6. Fold in the shredded cheddar cheese and half of the crumbled blue cheese (if using). Reserve the rest for topping.
  7. Once the sweet potatoes are done, remove them from the oven and let them cool for 5 minutes. Carefully slice each sweet potato lengthwise, but don’t cut all the way through. Gently fluff the inside with a fork.
  8. Spoon the buffalo chicken mixture evenly into each sweet potato. Sprinkle the remaining blue cheese crumbles on top.
  9. Return the baking sheet to the oven and bake for another 5-7 minutes, just until the filling is heated through and the cheese starts to melt.
  10. Remove from the oven. Drizzle with extra ranch dressing and sprinkle with sliced green onions. Serve immediately with celery sticks on the side.

Notes

For best texture, use room temperature cream cheese. If making for meal prep, stop after step 6, let cool, wrap individually in foil, and refrigerate. Reheat in a 350°F oven for 15-20 minutes. For a vegetarian version, swap chicken for canned chickpeas or jackfruit.

Nutrition

Keywords: loaded sweet potatoes, buffalo chicken, easy dinner, weeknight meal, gluten-free option, meal prep

Find it online: https://dinadishes.com/best-loaded-buffalo-chicken-sweet-potatoes-easy/