Great tastes that taste great together, Buffalo Chicken Stuffed Sweet Potatoes are a perfect school-night supper the whole family can get behind. Fast and flavorful, they combine zippy, tangy Buffalo chicken and warm, cozy baked sweet potatoes in a casserole-y combo that's dressed up with wing-night favorites like ranch and blue cheese. Bonus points for being filling and full of nutrients.
Prepare the sweet potatoes. Poke the sweet potatoes all over using the tines of a fork. Place the sweet potatoes onto a microwave safe plate and microwave for 5 minutes. Place each sweet potato onto a piece of foil, then drizzle with 1 teaspoon olive oil. Wrap the sweet potatoes tightly in the foil, then place onto a baking sheet. Transfer the sweet potatoes to the oven and roast for 10 minutes (see notes).
Make the buffalo sauce. Combine the hot sauces, butter, onion powder, garlic powder and paprika in a 2-quart saucepan over medium heat. Simmer, whisking occasionally, until butter melts and sauce thickens, 5 minutes.
Pour the buffalo sauce over shredded chicken. Toss to combine.
Slice the sweet potatoes in half, then divide the buffalo chicken evenly among each. Top with ranch dressing, crumbled blue cheese, and sliced green onions.
Notes
Make it Whole30 and Paleo: use ghee in place of butter for the wing sauce; skip the blue cheese crumbles and drizzle with my Whole30 ranch dressing.
If you do need more spice, both Frank's and Texas Pete's make hotter hot sauce, so I recommend you start at the grocery store.
A medium sized sweet potato will roast in 10 minutes; large (1-pound) sweet potatoes are going to need close to 15.