Buffalo Chicken Stuffed Sweet Potato
Growing up, the choices of restaurants in my small hometown were Applebee's and Ruby Tuesday. There was nothing I looked forward to more than the tangy and spicy boneless buffalo wings from Applebee's. I ordered them weekly. We can all agree that my old favorite didn't fall on the cleaning eating spectrum. Full of dairy, I surely got sick every time I ate them.
I've got great news because this recipe is off the charts delicious. Never expecting to marry a sweet potato with buffalo chicken, this dish is an unexpected must. It's even Whole30 compliant! The ranch dressing can be used in a variety of ways throughout the week (carrot dip, on baked salmon, mixed into chicken salad, by itself!?) so don't fret if you have leftovers.
Trust me, make this for dinner.
- 2 sweet potatoes
- 2 tablespoons olive oil
- 2 teaspoons course sea salt
- 1 pound boneless chicken breast
- 3 tablespoons ghee
- 3 tablespoons coconut oil
- 1/2 cup cayenne pepper hot sauce (such as Frank's)
- 1/2 teaspoon sea salt
- 2 teaspoons white vinegar
- 1/2 cup shredded carrots
- 1/2 cup mayo (homemade for Whole30 compliancy)
- 3 tablespoons coconut milk
- 2 minced garlic cloves
- 2 teaspoons lemon juice
- 2 teaspoons fresh chopped dill (or 1 teaspoon dried dill)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Preheat oven to 400 degrees. Prick sweet potatoes with fork about ten times per potato. Rub with olive oil and sea salt. Wrap each sweet potato in aluminum foil and place on baking sheet. Roast for 1 hour or until soft.
To make the chicken... whisk ghee, coconut oil, cayenne pepper sauce, salt and vinegar in a pot. Add chicken and bring to a simmer. Cover the pot and simmer until chicken reads 160 degrees on a meat thermometer, it will take about 20 minutes.
Once done, remove chicken and add in carrots. Shred chicken and place it back in the sauce. Let simmer for 10 minutes.
Make the ranch by whisking mayo, coconut milk, garlic, lemon juice, dill, onion powder and salt to taste in a small bowl. Set aside for topping your stuffed sweet potato.
Assemble your sweet potato by cutting a slit into the top, pinch the right and left bottom corners of the potato and squeeze upward. This will help move potato from the skin. Add chicken and ranch. Enjoy!
Helpful tidbit: To make this meal even easier, pick up a naked rotisserie chicken from the store (Earthfare and WholeFoods carries naked chicken) and add into the buffalo chicken sauce. Let simmer in a pot for about 10 minutes so the chicken can absorb the sauce. Most grocery stores also stock carrots that are pre-shredded. Wam, bam, easy amazing dinner!