Buffalo Chicken Stuffed Sweet Potato
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Servings: 4 Servings
Calories: 261kcal
- 2 large sweet potatoes
- 2 boneless skinless chicken breasts
- ½ cup franks hot sauce
- 2 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons sour cream or greek yogurt
- cilantro
- blue cheese crumbles for topping
Preheat oven to 375 and cut your sweet potatoes in half. Place on a lined baking sheet and roast for 45 minutes to an hour until very tender.
While that is roasting, boil your chicken breasts. Bring a pot of water to a boil and add in 2 teaspoon of salt. Place chicken in the water and boil until cooked through
Put chicken into a large mixing bowl and with an electric hand mixer, shred the chicken. Or use 2 forks.
Mix in ½ teaspoon of pepper and ½ cup Franks Hot Sauce.
By now the sweet potatoes should be done. Top each half with some of the chicken mixture.
Garnish with 1 tablespoon of sour cream, cilantro, and blue cheese crumbles
Enjoy!
Serving: 1g | Calories: 261kcal | Carbohydrates: 22g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 2094mg | Fiber: 3g | Sugar: 8g