Buffalo Chicken Stuffed Sweet Potatoes

5 from 3 reviews

These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.


  • 4 sweet potatoes, scrubbed
  • 1 tablespoon avocado oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 scallion, thinly sliced
  • 2 carrots, small diced
  • pinch salt
  • 1 cup spinach
  • 1 rotisserie chicken, shredded
  • 1/4 cup mayonnaise
  • 1/4 cup Frank’s hot sauce
  • 1/2 teaspoon ground black pepper
  • Cheddar cheese, for topping (omit for Whole30)


  1. Pre-heat oven to 400 degrees °F.
  2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until easily pierced with a fork.
  3. Meanwhile heat a pan over medium heat. When hot add oil, onions, carrots, garlic, and scallions and a pinch of salt and cook until the vegetables are soft, about 8 minutes. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
  4. To the bowl add shredded chicken, mayonnaise, hot sauce, and pepper and mix well. Taste and adjust seasoning as desired.
  5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out the flesh and reserve for another use. Leave about 1/4″ – 1/2″ of skin so they don’t become too fragile and difficult to handle. Set oven to a high broil.
  6. Set the empty potatoes on a rimmed baking sheet and fill with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!


Recipe updated March 2017



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