I have totally been on a buffalo kick lately, and this dish is amazing for my fellow buffalo lovers out there. The sweetness from the sweet potatoes blends nicely with the spice from the sauce, and the added texture of the celery and carrots makes this a home run. This is paleo, gluten free, and dairy free.
I love buffalo flavored dishes, which stems back to the first time I ever tried buffalo chicken dip at one of my husband’s family gatherings. Ever since I have been hooked. I recently saw that Costco sells Primal Kitchen’s Buffalo Sauce, and I pretty much use it whenever I can.
To begin you want to choose 4 medium sized sweet potatoes and scrub them clean, and then you will poke them with a fork all over. Then, rub the potatoes with coconut oil and sprinkle some salt on top. Place the sweet potatoes on a baking sheet lined with parchment paper, and bake them in the oven for about 40 minutes (or until tender) at 400 degrees.
For the chicken you could either grab a rotisserie chicken or make some in the Instant Pot. For the Instant Pot route I’ll cut each breast into 3 chunks and toss 1 cup of water inside. Place the lid on and seal. Then, put it on the pressure cook setting and I let it go for 18 minutes. Once the timer is up, do a quick release and drain the extra water. Return the chicken to the pot and shred using two forks. Then you can add in the buffalo sauce and ghee/butter. If you are following paleo and Whole 30 you will want to go the ghee route, but if you are Keto then you can go ahead and use some grass fed butter (I like Kerry Gold). Stir until well combined.
While both the chicken and the sweet potatoes are cooking I will prep the veggie mixture. Chop the veggies into small pieces and mince the garlic. On medium heat add 1 tablespoon of avocado oil and then toss in the celery, carrots and garlic. Let the veggie mixture sauté until tender but not mushy so you can keep the crunchy texture.
Once the sweet potatoes are done place 1 onto a dish and cut down the middle Finally, stuff with the chicken and top with the veggies. For the finishing touch drizzle some ranch dressing and garnish with green onions. There you go! Enjoy!
Buffalo Chicken Stuffed Sweet Potatoes
- 1 1/2 pounds of chicken breast or rotisserie chicken
- 1 tablespoon avocado oil
- 4 medium sized sweet potatoes
- 1 tablespoon of coconut oil
- 1 tsp of salt
- 1 minced garlic clove
- 1 1/2 cups of chopped carrots
- 1 cup of chopped celery
- 2 tablespoons of ghee or butter
- 1 cup of Buffalo Sauce (Primal Kitchen is preferred)
- Optional toppings: ranch dressing, green onions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper
- Scrub the sweet potatoes and pat dry. Poke holes all over the potatoes with a fork.
- Rub the coconut oil over the potatoes and sprinkle with salt
- Bake the sweet potatoes for about 40 minutes or until tender
- While the sweet potatoes are cooking shred the rotisorie chicken. If you are going the Instant Pot route cut the chicken breasts into three chunks each and place into the Pot. Pour 1 cup of water inside and cover and seal. Choose the pressure cook setting and put the timer to 18 minutes.
- While the potatoes and the chicken are cooking cut up the celery, carrots and garlic
- Heat a pan on medium heat and add the avocado oil. Toss in the celery, garlic and carrots and toss frequently until tender so the garlic does not burn.
- Once the chicken is done do a quick release and drain the water. Shred the chicken with two forks, and add the ghee (or butter) and buffalo sauce and mix until well combined.
**If you used a rotisorie chicken then warm a small pot over medium heat and add the buffalo sauce and ghee (or butter). Once the ghee is melted and the sauce is warm add in the chicken and stir until warmed through.
- Slice the sweet potatoes in half and fill with the chicken, top with the veggie mixture, and drizzle with some ranch and chopped green onions.