Buffalo Chicken Stuffed Sweet Potatoes

I meant to post this recipe back when it was sweet potato season, but better late than never, right?? It’s safe to say, I’ve been a little busy (life update post coming soon).

This recipe however, is one that we are pretty obsessed with in our house because it tastes so indulgent, yet it is packed with nutrients. You know those meals that just satisfy basically any and all cravings? That’s this one. Which is why it is always a go-to meal to make if we are having friends over.

I also love that it is easy to make. I’m definitely not the complicated cooking type. These days it’s all about quick, thoughtless, healthy, yummy, and QUANTITY. My husband eats for about 4 people at every meal (this is not even an exaggeration), so I have to make a lot of food.

Buffalo Chicken Stuffed Sweet Potatoes

serves 4-6

3 chicken breasts

4-6 sweet potatoes (medium size)

1 bag of spinach (or other leafy green)

1/3 cup Franks Red Hot

1/2 cup plain greek yogurt (or almond, no sugar, plain yogurt for DF option)

Dairy Free Ranch:

1 cup vegan/soy free mayonnaise

1 1⁄2 teaspoons lemon juice

6 tablespoons water or plain, unsweetened almond milk

1⁄2 teaspoon dried chives

1⁄2 teaspoon dried parsley

1⁄2 teaspoon dried dill weed

1⁄4 teaspoon garlic powder

1⁄4 teaspoon onion powder

1⁄8 teaspoon salt

1⁄8 teaspoon ground black pepper

Directions:

Place chicken breasts into a large crock-pot.

Turn to crock-pot to high and cook chicken for 2 hours until fully cooked.

With and hour remaining, cook sweet potatoes in oven at 375 degrees for about 45 minutes to an hour (make sure they are poked with a fork, making plenty of little holes at the top) until soft.

Meanwhile, assemble ranch dressing by combining all ingredients in a bowl and whisking until full mixed. Set aside.

With about 10 minutes remaining for the potatoes and chicken, do a quick sauté on some spinach.

Take out sweet potatoes when done and set aside.

Once the chicken is cooked, remove and use 2 forks to shred.

Transfer shredded chicken to a mixing bowl and add in hot sauce and yogurt, mix well.

How to assemble:

Cut each sweet potato in half (leaving the bottom skin attached).

Add a small serving of the sautéed spinach to each potato.

On top of that, scoop out a generous serving of the shredded chicken.

Drizzle with ranch and serve!

Hope you enjoy this one as much as we do!!

Lindsay

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