Buffalo Chicken Sweet Potatoes
A hearty and spicy dish featuring shredded chicken in hot sauce, served in tender sweet potato skins with a creamy yogurt sauce.
Equipment
- Microwave
- Mixing Bowl
- Fork
Ingredients
- 2 medium sweet potatoes
- 2 tsp. olive oil divided
- 1 tsp. paprika
- ½ tsp. garlic powder
- ¼ tsp. salt
- 2 small cooked boneless skinless chicken breasts shredded
- ¼ cup Frank's Red Hot Sauce
- ¼ cup plain nonfat Greek yogurt
- 1 Tbsp. nonfat milk
- 2 Tbsp. crumbled blue cheese
- 1 pinch salt
Instructions
- Pierce the sweet potatoes all over with a fork and cook in the microwave on HIGH for about 4 minutes on each side until tender.
- Once cool, cut the sweet potatoes in half lengthwise and scoop out the flesh into a bowl, leaving the skins intact.
- Mash the sweet potato flesh and mix in 1 teaspoon of olive oil and half of the paprika, garlic powder, and salt.
- Divide the mashed sweet potato back into the skins.
- In another bowl, toss the shredded chicken with the remaining olive oil, spices, and hot sauce until evenly coated.
- Fill the sweet potato skins with the spicy chicken mixture.
- In a small bowl, mix together Greek yogurt, nonfat milk, blue cheese, and a pinch of salt for the sauce.
- Top each stuffed sweet potato with a drizzle of the yogurt sauce before serving.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.