How This Buffalo Chicken Sweet Potato Recipe Became a Comfort Food Favorite
I still remember the first night I made these Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch. It was cold outside, and I wanted something warm, creamy, and a little spicy but also nourishing. I had a few baked sweet potatoes leftover from the night before, some shredded chicken in the fridge, and a bottle of hot sauce waiting to be used. Within half an hour, my kitchen smelled like a cozy diner sweet caramelized potatoes, tangy buffalo sauce, and a hint of creamy ranch.
When I pulled them from the oven, bubbling with flavor and drizzled with homemade ranch, I knew I’d found the perfect mix of comfort and balance. These are the kind of chicken and sweet potato recipes I crave all year long rich, creamy, but secretly good for you.
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Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Spicy, creamy buffalo chicken stuffed inside baked sweet potatoes and drizzled with homemade ranch. A flavorful, wholesome dinner made in under an hour.
Ingredients
Sweet potatoes, shredded chicken, buffalo sauce, Greek yogurt, garlic powder, paprika, Greek yogurt, dill, lemon juice, onion powder, chives, salt, pepper.
Instructions
Bake sweet potatoes until tender. Mix shredded chicken with buffalo sauce and yogurt. Slice open potatoes, stuff with chicken mixture, drizzle with homemade ranch, and garnish.
Notes
Use Greek yogurt instead of cream cheese for a lighter version. Swap chicken for chickpeas for a vegetarian twist. Great for meal prep or sliders.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 470
- Sugar: 7
- Sodium: 780
Why You’ll Love This Recipe
This recipe has everything you love about buffalo chicken wings, but with a healthier twist. The natural sweetness of the potato balances the heat of the buffalo sauce, while the cool ranch drizzle ties it all together. It’s hearty enough for dinner but light enough to leave you feeling energized.
It’s one of my favorite meals with sweet potatoes because it’s easy to prep ahead and reheat later perfect for weeknights or meal prep lunches. Plus, you can make it dairy-free or vegetarian with simple swaps.
And when I’m in the mood for something just as bold and comforting, I love making my Sweet & Sticky Teriyaki Meatballs they’re another sweet-meets-savory favorite in my kitchen.
What You’ll Need in My Kitchen
For the Sweet Potatoes
• 4 medium sweet potatoes
• Olive oil spray
• Salt and pepper
For the Buffalo Chicken Filling
• 2 cups cooked shredded chicken (rotisserie works perfectly)
• ⅓ cup buffalo sauce (like Frank’s RedHot)
• 2 tablespoons Greek yogurt or cream cheese
• 1 teaspoon garlic powder
• ½ teaspoon paprika
For the Ranch Drizzle (Homemade)
• ½ cup Greek yogurt or sour cream
• 1 tablespoon mayonnaise (optional for creaminess)
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh chives or parsley
• Salt and pepper to taste
Toppings (Optional)
• Chopped green onions
• Crumbled blue cheese or feta
• Extra buffalo sauce for drizzling
How I Bring It All Together
I start by preheating the oven to 400°F. I scrub the sweet potatoes clean, poke a few holes with a fork, spray them lightly with olive oil, and bake them directly on the rack for 40–45 minutes until they’re tender and caramelized.
While they bake, I mix together the shredded chicken, buffalo sauce, Greek yogurt, garlic powder, and paprika in a bowl. The creamy yogurt helps balance the heat and keeps the filling rich without being heavy.
Next, I whisk together my simple homemade ranch dressing Greek yogurt, lemon juice, dill, garlic, and onion powder. It’s fresh, tangy, and so much better than bottled dressing.
When the sweet potatoes are done, I let them cool for a few minutes, then slice them open and fluff the insides with a fork. I spoon the buffalo chicken mixture into each potato, drizzle ranch dressing over the top, and add a sprinkle of green onions and a few crumbles of cheese.
The smell of buffalo sauce and roasted potatoes fills the airit’s spicy, creamy, and completely irresistible.
When I want another satisfying yet wholesome dinner, I love making my Baked Bell Pepper Tacos they have the same balance of heat, crunch, and freshness.
My Favorite Twists and Variations
What I love about these buffalo chicken stuffed sweet potatoes is how adaptable they are. Here are some fun ways to change them up:
• Buffalo Chicken Sliders Crock Pot: Use the same filling for sandwiches or sliders just heat it in the slow cooker and serve on buns.
• Vegetarian Version: Replace chicken with chickpeas or cauliflower florets coated in buffalo sauce.
• Loaded Style: Add crispy bacon bits or avocado for a richer meal.
• Sweet and Sour Chicken Twist: Mix a touch of honey into the buffalo sauce for a milder, tangier flavor.
• Buffalo Ranch Bowl: Scoop the filling into a bowl with quinoa or greens instead of sweet potatoes.
If you’re a fan of comforting, spicy dishes, you’ll also love my Healthy Kung Pao Chicken. It’s a bit bolder, with just the right kick of heat and crunch.
Before You Grab a Fork
These Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch have quickly become one of my favorite go-to dinners. They’re the perfect mix of spicy, creamy, and sweet and they look beautiful on the plate too. Each bite brings a balance of textures and flavors that feels indulgent but wholesome at the same time.
They’re great for family dinners, game nights, or meal prepping ahead. And if you love pairing cozy dinners with something fresh, my Avocado Tuna Salad is a cool, creamy side that complements these perfectly.
