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Buffalo Chicken Stuffed Sweet Potatoes with Ranch Slaw

Buffalo chicken stuffed sweet potatoes pair tender roasted sweet potatoes with shredded chicken coated in buttery cayenne hot sauce. A cool ranch slaw adds a crisp, tangy finish to each stuffed potato.
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Prep Time 15 minutes
Cook Time 1 hour
Resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 4 sweet potatoes medium, 8 to 10 ounces each, scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the buffalo chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 0.5 cup low-sodium chicken broth
  • 0.25 tsp black pepper
  • 0.5 cup cayenne pepper hot sauce
  • 4 tbsp unsalted butter
For the ranch slaw
  • 0.33 cup ranch dressing
  • 1 tbsp apple cider vinegar
  • 1 bag (14 oz) coleslaw mix

Equipment

  • 1 rimmed baking sheet
  • 1 9x13 inch baking dish
  • 1 10-inch skillet

Method
 

Roast the sweet potatoes
  1. Preheat the oven to 425°F and line a rimmed baking sheet with foil.
  2. Pierce the sweet potatoes all over with a fork, rub them with olive oil, and sprinkle with kosher salt. Place them on the baking sheet and bake for 45 to 60 minutes, until a knife slides easily into the centers.
Bake the chicken
  1. Arrange the chicken breasts in a single layer in a 9x13-inch baking dish, pour in the broth, and season with black pepper. Cover tightly with foil and bake at 425°F for 20 to 25 minutes, until the thickest part of each breast reaches 165°F.
  2. Let the chicken rest, covered, for 5 minutes, then shred it with two forks.
Make the buffalo chicken
  1. Melt the butter with the hot sauce in a 10-inch skillet over medium-low heat, stirring. Add the shredded chicken and toss until coated and warmed through.
Mix the ranch slaw
  1. Whisk the ranch dressing and apple cider vinegar in a large bowl, add the coleslaw mix, and toss to coat.
Assemble the stuffed sweet potatoes
  1. Cut a lengthwise slit in each sweet potato and gently fluff the flesh with a fork. Divide the buffalo chicken among the potatoes and top with the ranch slaw.

Notes

For easy shredding, use two forks while the chicken is still warm. Refrigerate leftovers for up to 3 days; freezing is not recommended because the ranch slaw loses its texture. For a dairy-free option, use dairy-free ranch dressing and butter.