Buffalo Chicken Stuffed Sweet Potatoes

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.

Buffalo Chicken Sweet Potato on a sheet tray

Buffalo Chicken Baked Sweet Potato

Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

Close up of sweet potato buffalo chicken

What type of sweet potatoes are best for this recipe?

We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

Can you cook the sweet potatoes in the Instant Pot instead?

You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

Skinny buffalo chicken stuffed sweet potatoes on a plate

How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

If you like this recipe with buffalo sauce, check out these others:

Healthy Buffalo Chicken Sweet Potato Skins

Prep Time 5 minutes Cook Time 35 minutes Total Time 0:40 Serves 4

Ingredients

  • 4 sweet potatoes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 scallion, thinly sliced
  • 2 carrots, diced
  • 1 cup spinach
  • 1/4 cup mayonnaise
  • 1/4 teaspoon black pepper
  • 1/4 cup Frank’s hot sauce
  • 1 rotisserie chicken, shredded

Directions

  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 soft.
  3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. 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. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
  5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
    Set oven to a high broil.
  6. Fill the sweet potatoes 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 Notes

Recipe updated March 2017

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Pigs in a Blanket (Nut-Free, too!)

These Gluten Free Pigs in a Blanket are as perfect for a large holiday gathering as they are for game day eats. They are made using an easy gluten-free and nut-free dough that doesn’t need any chilling time. These are a sure crowd pleaser for both kids and grown-ups alike!

Pigs in a Blanket

Gluten Free Pigs in a Blanket

Just because we don’t eat wheat doesn’t mean we shouldn’t be able to eat pigs in a blanket, right? This Gluten Free Pigs in a Blanket recipe saves the day because this adorable appetizer is both tasty and easy to put together for the next time you need to feed a crowd!

I’ll let you in on a little secret, this recipe was in development for a while! Sometimes you get a recipe right in the first trial or two, and sometimes you question whether you are ever going to get it to right where you want it to be! And there was a moment when we didn’t think we would ever hit publish on our Gluten Free Pigs in a Blanket.  But we had a breakthrough and we’re so happy with the final result.

Pigs in a Blanket

The first few times we tested this we were using our typical almond flour and tapioca flour blend that is usually our first stop in baked goods. Unfortunately these resulted in dough that had good flavor but was a bit too crumbly for our liking, and was somewhat hard to roll out.

While we were testing these we were also testing our new gluten-free and nut-free crust on Pumpkin Pie. We really loved the ease of working with that dough and thought it had a nice neutral flavor so we gave it a go on our Pigs in a Blanket and it was then we knew we were on to something. We changed up a few things including introducing more savory elements and at last we had a winner! We added apple sauce to this dough and loved the results. You don’t know there is apple sauce in it, but it contributes to an improved flavor and texture.

Gluten Free Pumpkin Pie (Nut Free)

Ingredients needed for the gluten-free nut-free dough

  • Oat flour (store-bought only)
  • Tapioca flour
  • Butter (we always use grass-fed butter such as Kerrygold)
  • Applesauce
  • Spices

The dough comes together in a food processor in a few minutes. Just make sure that you don’t overprocess the dough: Once it has come together stop running the processor. After it’s made you CAN roll out the dough right away, which we love. This is unusual for pie crusts, that usually need to wait to rest and firm up. We found it easiest to roll the dough between two sheets of plastic. Normally we shy away from plastics, but in this crust it really is easiest if you use that vs. parchment paper. But if you don’t keep plastic in your home (we get it!), parchment will do in a bind!

We really loved working with this dough and found it simple. It should look similar to the photo above. We worked with this dough over a dozen times and have always found it super simple to work with, but we’ve gotten some feedback that some people making the dough found it wet. After testing it some more, while we never have been able to accidentally make a wet dough when following the recipe,  we’ve discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. For fool proof measuring you can weigh out the oat flour instead. If you find your dough a bit more wet than the above photo add in oat flour a tablespoon at a time until it feels workable.

Pigs in a Blanket

How do you roll out and stamp the oat flour crust

To roll it out we suggest using plastic wrap. Parchment paper can work too, but it isn’t as easy. Wax paper might work as well, but we did not test that.

Once it’s rolled out we use a simple round cookie cutter, with the width the same size as the hot dogs we were using to stamp out a piece of dough and then wrap it around. We preferred this method than cutting out triangles and rolling them, because this method gave us equal portions of hot dog and dough!

Pigs in a Blanket

Pigs in a Blanket

For this recipe we used these tools:

If you like this fun appetizer recipe, check out these others:

Gluten Free Pigs in a Blanket

Prep Time 00:20 Cook Time 00:17 Total Time 00:37 Serves 12

Ingredients

  • 1 cup (120g) store-bought oat flour (see note)
  • 1 cup (120g) tapioca flour 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • ½ teaspoon salt
  • ½ cup butter, cold
  • 1 egg
  • ½ cup apple sauce (see note)
  • 12 ounces cocktail hot dogs, drained and dried off

Directions

  1. Pre-heat oven to 350ºF and line a baking sheet with parchment paper or a silpat.
  2. In a food processor combine oat flour, tapioca flour, garlic powder, mustard powder, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  3. In a small bowl whisk egg and apple sauce together. With the food processor running, add egg mixture and process until the dough just comes together.
  4. Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out to a thickness of 1/16" and using a cookie cutter stamp out circles about the same length as your cocktail hot dogs. If dough is getting too warm at any
  5. Wrap the stamped out circle around the dried off hot dog and pinch together until it has sealed. Place on baking sheet. Continue working until all of the hot dogs are wrapped.
  6. Bake for 12 minutes. Take out of the oven and turn the Pigs in a Blanket over and continue to bake for another 5 minutes.
  7. Remove and serve warm or room temperature along side some grainy mustard.

Recipe Notes

  1. Apple sauce contributes a very minor sweetness to the dough that is needed because of the oat flour, and it also contributes to the texture. You won't notice there is apple sauce in here necessarily, but the apple sauce is needed for improved taste and texture.
  2. See post for trouble shooting if you run in to issues with the dough. 
  3. We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
  4. If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Healthy Labor Day Recipes (Paleo & Gluten-Free)

I love Labor Day Weekend! It’s the last long weekend of the Summer, and it usually means beaches, BBQ’s, and all those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!

Labor Day Paleo Recipes

Photo credit: Lexi’s Clean Kitchen, Against All Grain, Food Faith Fitness, With Food and Love, and Joyful Healthy Eats

Healthy Labor Day Recipes

While cook outs and BBQ’s are a great way to end the summer, you can also bring healthy and delicious dishes that everyone will LOVE.

Chicken Caesar Pasta Salad from Lexi’s Clean Kitchen

Spring Rolls from Lexi’s Clean Kitchen

Crunchy Chicken Slaw from Lexi’s Clean Kitchen

Beet Slaw from Lexi’s Clean Kitchen

Paleo Fish and Chips from Lexi’s Clean Kitchen

Caprese Pesto Pasta Salad from Lexi’s Clean Kitchen

Raspberry Peach Crumble from Lexi’s Clean Kitchen

Melon Salad with Prosciutto from Lexi’s Clean Kitchen

Baked Buffalo Wings from Lexi’s Clean Kitchen

Chicken Caesar Salad Burgers from Lexi’s Clean Kitchen

Dry-Rub Grilled Wings from Lexi’s Clean Kitchen

S’mores Pie from Lexi’s Clean Kitchen

Tropical Shrimp Ceviche from Lexi’s Clean Kitchen

Loaded Kimchi Fries from Lexi’s Clean Kitchen

Bruschetta Chicken from Lexi’s Clean Kitchen

Coconut Curry Ceviche from Lexi’s Clean Kitchen

Tomato Jalapeño Salmon Burgers from Lexi’s Clean Kitchen

BBQ Chicken Pizza from Lexi’s Clean Kitchen

Berry Cobbler from Lexi’s Clean Kitchen

Honey Mustard Chicken Wings from Lexi’s Clean Kitchen

Grilled Peach, Avocado, and Crab Salad from Lexi’s Clean Kitchen

Lightened Up Piña Coladas from Lexi’s Clean Kitchen

Moroccan Chicken Burgers from Lexi’s Clean Kitchen

Chili Garlic and Lime Chicken Satay Skewers from Lexi’s Clean Kitchen

Sriracha Lime Chicken Chopped Salad from Lexi’s Clean Kitchen

Grilled Salmon and Shrimp Scampi from Lexi’s Clean Kitchen

Chicken Bacon Ranch Baked Hummus Dip from Lexi’s Clean Kitchen

Honey Lime Fruit Salad with Homemade Cinnamon Sugar Chips from Lexi’s Clean Kitchen

No-Bake Cookie Dough ‘Cheesecake’ Bars from Lexi’s Clean Kitchen

Cantaloupe Ginger Cocktails from Lexi’s Clean Kitchen

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette from Lexi’s Clean Kitchen

Cherry Lemonade Popsicles from Lexi’s Clean Kitchen

Frosè from Lexi’s Clean Kitchen

Vanilla Honey Fruit Salad with Brownie Crisps from Lexi’s Clean Kitchen

Grilled Caesar Salad with Blackened Shrimp from Lexi’s Clean Kitchen

Edible Cookie Dough Dip from Lexi’s Clean Kitchen

Slow Cooker Pulled Pork from Lexi’s Clean Kitchen

Caprese Pesto Pasta Salad from Lexi’s Clean Kitchen

Watermelon, Kale, and Feta Salad from What’s Gaby Cooking

Sweet Potato Bites from The Law Student’s Wife

Creamy Roasted Corn Avocado Dip from Petite Allergy Treats

Cilantro Lime Grilled Shrimp from Food Faith Fitness

Grilled Bourbon Chicken from SkinnyTaste

Grainy Mustard Potato + Massaged Kale Salad from With Food and Love

Sticky BBQ Korean Chicken Wings from So Let’s Hang Out

Chopped Thai Chickpea Salad from Ambitious Kitchen

Pulled Pesto Chicken with Tomato Jam Portobello Burgers from Busy in Brooklyn

Paleo Burgers with Balsamic Caramelized Onions & Avocado from Joyful Healthy Eats

Grilled Prosciutto Peach Salad from Against All Grain

Blueberry Caramel Popsicles from The Healthy Maven

Greek Chicken Gyro Salad from FoodieCrush

Raspberry Coconut Cupcakes from Texinerin

Vanilla Cashew Ice Cream from Primal Palate

Vegan Peanut Butter Cookie Dough Ice Cream from Minimalist Baker

What are you doing for Labor Day?


Happy Cooking!

-Lexi

Crispy Baked Buffalo Wings (VIDEO)

Crispy Baked Buffalo Wings - Lexi's Clean Kitchen #glutenfree #wings #superbowl #buffalochicken

These Crispy Baked Buffalo Wings are the perfect appetizer recipe for football Sunday or Super Bowl! They are crispy with frying, and are a great lightened up version of your classic fried buffalo chicken wings!

Crispy Baked Buffalo Wings PlatedCrispy Baked Buffalo Wings

You can’t have a Superbowl party without wings (in my opinion)! You can though, have them crispy and flavorful without being fried. I visited friends at the University of Buffalo years back. We, of course, got the famous Buffalo wings and as you can imagine they were fabulous.

Baked Wings with Buffalo Sauce

In college I was a big fan of Wings over Amherst (these are not healthy). I definitely still think about those fried boneless wings (and the cajun cheese fries). Many of my friends ordered honey mustard, BBQ, garlic parmesan… me? Give me Buffalo any day of the week.

Can you bake chicken wings?

The tip I found years back that I love (and successfully tried with my Sweet Potato Chili Fries), is placing a wire rack on the baking sheet. Gets everything nice and crisp!

Can you use chicken legs or chicken thighs?

Yes! Just adjust cooking time and sauce amount as needed.

Crispy Buffalo Wings Without Frying

Like this wing recipe? Try these:

Watch the video: 

Want more football recipes? Try these: 

Easy chicken wing recipe

Crispy Baked Buffalo Wings

Prep Time 5 min Cook Time 45 min Total Time 0:50 Serves 4

Ingredients

Sauce

Directions

  1. Preheat oven to 400ºF and line a baking sheet with slipat or parchment paper and place a wire rack on top.
  2. Pat chicken wings dry with a paper towel, and then coat the chicken wings in oil, salt, and garlic powder.
  3. Bake for 40-45 minutes, flip wings after 30 minutes, and cook for a remaining 10-15 minutes.
  4. In a saucepan, bring hot sauce and butter to a boil then remove from heat and stir.
  5. Remove wings from oven and toss them in the sauce.
  6. Once coated, place back on the rack and bake for an additional 5 minutes (save extra sauce).
  7. Remove wings from oven, coat with extra sauce.
  8. Serve hot with dippings of choice, like carrots, celery, and the ranch dressing in my cookbook.

Recipe Notes

  • For fully dairy-free sub butter for your favorite vegan butter or oil of choice.
  • Have time to a marinate? Though not needed for this recipe? Marinate overnight in the sauce, and make additional sauce for tossing!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Spinach Dip Stuffed Mushrooms (Healthy Lightened Up Appetizer!)

Spinach Dip Stuffed Mushrooms (dairy-free, healthy, paleo) - Lexi's Clean Kitchen #stuffedmushrooms #spinachdip #appetizers #healthy

These healthy Spinach Dip Stuffed Mushrooms are a lightened up take on the classic hearty spinach dip we know and love, made into the perfect holiday baked stuffed mushroom appetizer. This stuffed mushroom recipe is easy to prepare, and simply omit the cheese on top for a vegetarian, whole30-approved, and dairy-free stuffed mushroom!

Spinach Dip Stuffed Mushrooms (dairy-free, healthy, paleo) - Lexi's Clean Kitchen #stuffedmushrooms #spinachdip #appetizers #healthySpinach Dip Stuffed Mushrooms

It’s the anniversary of my COOKBOOK!!!! One year ago today, the Lexi’s Clean Kitchen cookbook hit shelves everywhere, and entered the homes of so many of you! Do you have the cookbook? Do you love it? I’d love to hear your favorite recipes in the comments below! If you don’t have it yet, it make for a fabulous holiday gift 🙂

Lexi's Clean Kitchen Cookbook

To celebrate the one-year anniversary, I thought I’d share on of the popular appetizers that is PERFECT for holiday entertaining. I demo’ed these at many book signings last year, and they were a hit every time!

WHAT’S INSIDE THE BOOK:

  • Over 150 delicious, tried and true recipes from my kitchen to yours. Recipes are free of negative health instigators like gluten, grains, dairy, soy and refined sugars- while still delivering the taste and gratification that you want!
  • Chapters including Rise & Shine Breakfasts, Main Dishes, Soups & Salads, On the Side, Little Bites, Lexi’s Basics, Sweet Treats, and Beverages.
  • Step by step instructions and full color photos for every single recipe.
  • Allergy & Special Diet labels, including dairy-free, egg-free, nut-free, vegan, and paleo-friendly for easy navigation (all of the recipes are gluten-free).
  • Ingredients and Pantry Staples Guide — so you’re prepared to cook the recipes!
  • A variety tips, tricks, and tools such as A Guide To Clean Eating, A Conversion Chart, Cheat Sheet Guides, & much more.
  • Healthy meals that are packed with flavor, including: Classic Chili, Braised Short Ribs, One-Pan Arroz Con Pollo, Thai BBQ Salmon, and BBQ Chopped Cobb Salad, and healthier options for your favorite indulgent foods, such as French Toast Sticks, Perfect Waffles, Birthday Cake, Sandwich Bread, and No-Bake Cookie Dough Cups.
  • & More!

How do you make stuffed mushrooms?

Spinach dip was my favorite way back when, and this recipe nails that exact spinach dip flavor I love, but is made with healthier ingredients and is transformed into delightfully handy passaround appetizers!

Spinach Dip Stuffed Mushrooms (dairy-free, healthy, paleo) - Lexi's Clean Kitchen #stuffedmushrooms #spinachdip #appetizers #healthy

If you like this recipe, try these other Thanksgiving Side Dish Recipes:

Spinach Dip Stuffed Mushrooms

Prep Time 10 minutes, plus time to soak cashews Cook Time 30 minutes Serves 6 Total Time 0:00

Ingredients

    For the cashew cream

    For the spinach dip

    Directions

    1. Soak the cashews in a bowl of water for at minimum 1 hour or up to 8 hours.
    2. Preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
    3. Heat the butter in a large skillet over medium heat. Add the garlic, shallot, and onion and cook until soft, about 3 minutes. Fold in the spinach and cook, stirring occasionally, until the spinach has wilted. Set aside.
    4. To make the cashew cream: Drain the soaked cashews and place them in a small food processor or high-speed blender. Puree the cashews with the 1 tablespoon of olive oil and ½ teaspoon of salt. Fold the cashew cream into the spinach mixture until evenly combined.
    5. Arrange the mushroom caps on the lined baking sheet and brush the outside of the caps lightly with olive oil. Scoop a large spoonful of the spinach mixture into the cavity of each cap. Top with the cheese, if using.
    6. Bake in the oven for 15 to 20 minutes or until the mushrooms are soft and the cheese has begun to brown. Serve warm or at room temperature.

    Recipe Notes

    Variation: Hot Spinach Dip. Egg-free and dairy-free (if cheese is omitted), this is your solution to a hot, creamy party dip that everyone can enjoy. Place dip into an oven-safe bowl, top with cheddar cheese, if desired, and bake until the cheese is golden. Use homemade crackers (page 000), veggies, or plantain chips for dipping.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Want to check out more about the cookbook? Learn more here! See what my blogger friends have made from the cookbook here!

    Grab your copy today!

    How To Build The Ultimate Cheese Plate

    I am so excited that December is here and the holiday season is upon us! Today for Healthy Food Friday with American Express let’s talk about an entertaining staple: How To Build The Ultimate Cheese Plate.

    We have been entertaining so much lately and my favorite appetizer to throw together is a cheese plate. You can get so creative. And with this simple guide, you can put together some amazing flavor combinations that everyone will love! 

    How To Build The Ultimate Cheese Plate | Lexi's Clean Kitchen & American Express 

    How To Build It:


    1. Platters 

    Grab one or two platters. You may be surprised to find that you may already have things to use at home! 

    • Wooden Boards or Nice Wood Cutting Boards

    • Slate or Chalk Board

    • Marble Slab


    2. Cheese (approximately 3 ounces per person)

    Pick your variety of cheeses (3 or more) & add labels (P.S. separate knives for each cheese)

    • Aged: Cheddar, Gouda

    • Soft: Brie, Goat Cheese, Humboldt Fog, Fromager d’Affinois 

    • Firm: Manchego

    • Blue: Danish Blue, Gorgonzola


    3. Crackers & Breads 

    I always like an assortment that can work for anyone and everyone!

    • Gluten-free Crackers

    • Regular Crackers

    • Sliced Baguette

    • Breadsticks 


    4. Meats

    Cured meats are always great to accompany your cheeses.

    • Prosciutto

    • Salami

    • Pepperoni

    *Try slicing your salami, tossing it in your favorite homemade teriyaki sauce, and broiling for 3-5 minutes!


     5. Nuts

    Candied or regular nuts are a great accompaniment (or just to snack on)!

    • Candied Pecans or Walnuts

    • Marcona Almonds

    • Pistachios

    • Almonds 


     6. Something Sweet

    Some fresh or dried fruit is always wonderful, along with jams (a must!).

    • Fresh Grapes

    • Fresh Figs

    • Melon

    • Sliced Apples

    • Dried Figs

    • Toffee Covered Almonds

    • Cut Up Chocolate Bar

    • Dried Apricots

    • Fig Jam

    • Honey

    • Red Pepper Jelly


     7. Other

    Sometimes I’ll place a few bowls throughout the spread:

    • Roasted Red Peppers

    • Olives

    • Antipasto Salad

    • Artichokes 


     What do you add to your cheese plate?