Quick & Easy Buffalo Chicken Sweet Potatoes
These Quick & Easy Buffalo Chicken Sweet Potatoes are a great combination of spicy and sweet. Sweet potatoes are baked to perfection, stuffed with buffalo shredded chicken and topped with a dollop of greek yogurt and green onions.
As strange as it is to say this, distance learning now feels very normal to us. At the beginning of the year, we decided to have Jack do full-time distance learning (with the thought that all students would eventually be doing distance learning).
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When Jack started distance learning this fall, I was worried. Distance learning didn’t go that great in the spring (it was such an abrupt and unexpected change), so I wasn’t sure what to expect this school year.
Well, Jack has impressed us beyond measure. He knows the usernames and passwords to all his Zoom meetings. The second he wakes up in the morning, he starts his schoolwork (usually at 7am sharp).
He is focused, works hard and takes pride in his work. While some days are definitely more challenging than others, I have been thoroughly impressed that a first grader can juggle 5 Zoom meetings a day while simultaneously completing his daily assigned school work.
Starting next week, our entire district (including elementary-aged kids), will be in full time distance learning. I feel for the parents who both have to work from home and the kids who don’t do well learning from home.
It’s a tough time. For so many people and for so many reasons. I’m going to do what I can to lighten your load by continuing to make healthy, quick and easy recipes. Because, let’s be honest, we could all use a whole lot of easy these days.
Quick & easy Buffalo Chicken sweet potatoes
This recipe uses my Instant Pot Shredded Chicken recipe. Whenever I make this chicken, I always make a large batch and then freeze it flat in the freezer. Whenever I need to make a quick dinner, all I have to do is take it out of the freezer and heat it up!
If you have your shredded chicken ready, all you need to do is add butter, Frank’s Hot Buffalo Wing Sauce and Greek yogurt. Stuff your baked sweet potatoes with this shredded chicken and you have a quick and easy weeknight dinner on your hands!
Are Kids Eating This Meal?
If you have kids that are going to be eating this meal, and they don’t care for spicy food, remove some of the shredded chicken before you add the buffalo sauce. Otherwise, there are some buffalo sauces that have a milder version (my kids have enjoyed the Frank’s Mild Buffalo Sauce). You could also substitute barbecue sauce for the buffalo sauce.
Quick & Easy Buffalo Chicken Sweet Potato Ingredients
- Sweet potatoes
- Olive oil
- Salt and pepper
- Shredded chicken
- Butter
- Buffalo sauce
- Plain greek yogurt
- Green onions
Leftovers
These Buffalo Chicken Sweet Potatoes make for great leftovers! The chicken and the sweet potatoes both re-heat well and you can add some fresh green onions each time.
I prefer to keep all the ingredients separate (and reheat them separately). This seems to work best when reheating everything. I hope you enjoy!
Check out my other Buffalo Chicken Recipes!
Tips for Involving Kids
- Let them help you measure out all the ingredients – this is a perfect opportunity to practice eye-hand coordination, self control, following directions, the list goes on.
- Cooking with your kids can be fun AND educational!
- There is always going to be a mess when you cook with your kids but, like my little guy Will says, “It’s okay Mom, chefs make messes and then they clean it up.” Have fun cooking with your kids!!
Quick & Easy Buffalo Chicken Sweet Potatoes
Ingredients
- 4 sweet potatoes
- 1 Tbsp olive oil
- salt and pepper to taste
- 2 cups shredded chicken cooked
- 2 Tbsp butter
- ½ cup Frank’s Hot Buffalo Wing Sauce
- ¼ cup plain greek yogurt
- green onions for serving
- greek yogurt or sour cream, for serving
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with foil or parchment paper and set aside.
- Wash and dry the sweet potatoes. Poke several holes in each potato with a fork.4 sweet potatoes
- Drizzle the potatoes with olive oil, making sure they are evenly coated.1 Tbsp olive oil
- Sprinkle them with salt and pepper.salt and pepper
- Place the sweet potatoes on your lined baking sheet and bake for 45 minutes or until done (they should be easy to pierce with a fork).
- While the potatoes are cooking, melt the butter in a saucepan over medium heat.2 Tbsp butter
- Add the buffalo sauce and shredded chicken.½ cup Frank’s Hot Buffalo Wing Sauce, 2 cups shredded chicken
- When the chicken has been heated through, remove from the heat and add the greek yogurt. Stir to combine.¼ cup plain greek yogurt
- When ready to serve, cut the sweet potatoes in half and stuff with the buffalo shredded chicken.
- Garnish with a dollop of greek yogurt and sliced green onions.greek yogurt, green onions
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