Buffalo Chicken Stuffed Sweet Potato
- 2 large sweet potatoes
- 2 boneless skinless chicken breasts
- 1/2 cup franks hot sauce
- 2 tsp salt
- 1 tsp pepper
- 4 tablespoons sour cream or greek yogurt
- 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 tsp 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 1/2 tsp of pepper and 1/2 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
Serving: 1gCalories: 261kcalCarbohydrates: 22gProtein: 27gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 66mgSodium: 2094mgFiber: 3gSugar: 8g