Buffalo Chicken-Stuffed Sweet Potatoes
The whole family will love these paleo stuffed sweet potatoes!
The classic combination of sweet and savory is taken to the next level with this easy stuffed sweet potato meal. The potatoes are roasted until they are soft and extra sweet, while the chicken is simmered in a spicy Buffalo-style sauce, taken down just a notch with creamy coconut milk—although you won’t be tasting the coconut in this dish. Top the potatoes with cool, creamy ranch to round it out, and dig in!
- 4 medium sweet potatoes
- 2 cups (250 g) shredded cooked chicken breast
- 1/4 cup to 1/3 cup (60 to 80 ml) hot sauce
- 1/4 cup (60 ml) coconut milk
- Quick Homemade Ranch (page 123) or store-bought Paleo ranch dressing, as needed
- Roughly chopped fresh cilantro, as needed (optional)
- Thinly sliced green onions, as needed (optional)
Preheat the oven to 400 °F (204°C). Scrub the sweet potatoes and poke a few small holes in them with a fork. Arrange them on a large baking sheet. Bake the sweet potatoes for 45 minutes, or until they are soft on the inside.
In a medium saucepan over medium heat, combine the chicken, hot sauce and coconut milk. Simmer the mixture for 10 minutes to allow the flavors to combine and the sauce to slightly thicken.
Slice the cooked sweet potatoes down the middle to open them up. Scoop the Buffalo chicken into the sweet potatoes and top each serving with the Quick Homemade Ranch, cilantro (if using) and green onions (if using). Serve the potatoes warm.
Reprinted with permission from The Simple Paleo Kitchen: 60 Delicious Gluten- and Grain-Free Recipes Without the Fuss by Jessie Bittner, Page Street Publishing Co. 2021.