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Savory Buffalo Chicken Stuffed Sweet Potatoes Recipe with Easy Ranch Drizzle

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A quick and satisfying comfort food recipe featuring roasted sweet potatoes stuffed with spicy buffalo chicken and topped with a creamy homemade ranch drizzle.

Ingredients

Scale
  • 2 large sweet potatoes, washed and dried
  • 2 cups shredded cooked chicken breast or thighs (leftover rotisserie chicken works great)
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 2 tablespoons unsalted butter, softened
  • Ranch Drizzle:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 stalks green onions, thinly sliced (for garnish)
  • Optional toppings: shredded cheddar cheese, crumbled blue cheese, or chopped celery

Instructions

  1. Preheat oven to 400°F (200°C). Prick each sweet potato several times with a fork and place on a baking sheet lined with foil or parchment paper.
  2. Roast sweet potatoes for 45-50 minutes, or until tender when pierced with a fork.
  3. While potatoes roast, combine shredded cooked chicken with buffalo sauce and softened butter in a medium bowl. Stir well to coat evenly. Add salt if needed and set aside.
  4. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, dried dill, garlic powder, salt, and pepper to make the ranch drizzle. Thin with a teaspoon or two of water if needed.
  5. Once sweet potatoes are done, slice each in half lengthwise. Scoop out most of the flesh into the chicken mixture, leaving a thin shell intact.
  6. Mix sweet potato flesh with buffalo chicken mixture until fully combined. Spoon mixture back into sweet potato skins, mounding slightly.
  7. Return stuffed potatoes to the oven and bake for an additional 10-15 minutes at 400°F (200°C) until heated through and slightly crisp on top.
  8. Drizzle with ranch sauce, sprinkle with sliced green onions and optional toppings. Serve immediately.

Notes

If buffalo chicken mix is too wet, stir in a tablespoon of breadcrumbs or crushed pork rinds (for keto) before stuffing. Let roasted sweet potatoes rest before scooping to avoid tearing skins. Microwaving sweet potatoes before roasting can reduce cook time but may affect texture. Ranch drizzle tastes better chilled for a bit before serving. Adjust buffalo sauce heat to taste. For dairy-free ranch, substitute mayonnaise and sour cream with vegan mayo and coconut yogurt.

Nutrition

Keywords: buffalo chicken, stuffed sweet potatoes, ranch drizzle, comfort food, quick dinner, easy recipe, weeknight meal

Find it online: https://islatable.com/savory-buffalo-chicken-stuffed-sweet-potatoes-recipe-with-easy-ranch-drizzle/