Gluten-free | Kid-Friendly | Make-Ahead | 5 Ingredients or Less
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Main Course
Keyword: 5 ingredient recipes, best chicken stuffed sweet potato recipe, best sweet potato recipes, buffalo chicken recipes, buffalo chicken sweet potato, easy dinner recipe, easy sweet potato recipes, gluten-free potatoes, homemade stuffed sweet potatoes, how to make stuffed sweet potatoes, stuffed sweet potatoes
Author: Whitney Reist | Sweet Cayenne
Whole sweet potatoes (1 medium per person)
Cooked and shredded chicken, such as rotisserie chicken (allow ½ cup per person)
Buffalo sauce, such as Frank’s Red Hot or Sweet Baby Ray’s (allow 2 tablespoons per serving of chicken)
Baby spinach OR shredded Brussels sprouts (1 cup of spinach or ½ cup sprouts per person)
White cheddar cheese, shredded (2 tablespoons per person)
Other suggestions for toppings: shredded barbecue chicken, Italian chicken sausage, bacon, roasted broccoli, roasted cauliflower, caramelized onions, roasted peppers, any type of cheese, dried cranberries.
Preheat oven to 375℉. Line a baking sheet with parchment paper and set aside.
Wash the sweet potato(es) and poke holes on all sides with a fork. Place the potato(es) on the baking sheet and roast for 20 minutes. Flip to the other side and roast an additional 20 minutes. Remove from oven and carefully wrap each potato in foil. Roast an additional 20-30 minutes until the potatoes are soft and easily pierced with the tip of a knife.
During the last 10 minutes of potatoes cooking, toss the chicken with the buffalo sauce. Heat over medium-low heat until heated through, stirring often.
Remove potatoes from oven and let rest for 10 minutes. While they rest, heat a skillet over medium heat. Drizzle a bit of oil in the skillet, then add the spinach or brussels sprouts and saute until tender (3 minutes for the spinach, 5-6 minutes for the sprouts). Season to taste with salt and pepper.
Put a slit in the top of the potatoes and fluff the inside with a fork. Top the potato with shredded chicken, sauteed veggies and cheese. If desired, place the potato under a broiler on high and broil for 2-3 minutes to melt the cheese.
If preparing ahead of time for meal prep:
Cut a slit in the tops of potatoes and cool them to room temperature. Top the potatoes with cooled toppings. Place in an airtight container and refrigerate up to 3 days. Reheat potatoes in the microwave for 2-3 minutes until heated through (the center of the potato needs to reach 165℉.