Buffalo Chicken over Sweet Potato
This buffalo chicken over sweet potato recipe is one of our family favorites and is often requested by my teenage son. It’s the perfect combination of spicy and sweet! It’s easy to make and a great way to use up leftovers like carrots, celery, or rotisserie chicken. I promise this delicious and filling meal will become one of your weekly go-to dinners!
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Buffalo Chicken over Sweet Potato
Recipe
Ingredients:
Salad:
4-6 Small-Medium size Sweet Potatoes
4-6 Chicken Breast cooked and shredded
3 celery ribs chopped
1 medium carrot chopped
1/3 cup of melted butter or melted ghee and a little extra for the sweet potatoes
½ cup of hot sauce (I use Frank’s Red Hot)
1 tablespoon of olive oil
Salt and Pepper
Recipe:
1. Preheat the oven
Preheat your oven to 450°F (230°C).2. Bake the sweet potatoes
Wash and dry the sweet potatoes.
Use a fork to poke several holes in each one.
Rub the outside with butter or ghee.
Place on a baking sheet.
Bake for 40–50 minutes, or until fork-tender (a fork should slide in easily).
3. Cook the vegetables
While the potatoes are baking, heat olive oil in a pan over medium heat.
Add chopped celery and carrots.
Season with a pinch of salt and pepper.
Sauté for about 5 minutes, until slightly softened.
4. Make the buffalo sauce
In a bowl, mix together melted butter (or ghee) and hot sauce until well combined.
5. Add the chicken
Add shredded cooked chicken to the pan with the vegetables.
Pour in the buffalo sauce.
Stir well and cook for 5 minutes, until everything is heated through.
6. Assemble
Slice each sweet potato open.
Fluff the inside slightly with a fork.
Spoon the buffalo chicken mixture on top.
7. Serve
Drizzle with ranch or blue cheese dressing if you like.
Enjoy!
