Cut the sweet potatoes in half and roast at 400 for 45 minutes until tender.
While those cook, boil 3 chicken breasts for 25 minutes and shred.
In a mixing bowl combine the shredded chicken with the buffalo sauce and a pinch of salt and pepper.
Remove the roasted sweet potatoes and smash with a fork.
Top with shredded buffalo chicken mixture and top with a drizzle of blue cheese and cilantro.