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!

How to Make Sweet Potato Toast

We’re diving in to How to Make Sweet Potato Toast today because they are our new favorite breakfast, snack, or lunch and can guess they’ll be yours too! Sweet potato toasts are easy to make, nutrient-dense, and there are so many options to shake up your toast topping game. Sweet potato toast is a great fiber-rich, gluten-free, Whole30 approved, and vegan healthy toast replacement! PLUS, they are super easy to make!

Sweet potato toast toppingsHow to Make Sweet Potato Toast

Making sweet potato toast is about to become your new favorite breakfast, snack, lunch, or hey, even dinner! These Pinterest-worthy lower carb “toasts” have been making the rounds lately. What is sweet potato toast? Well basically they are cooked slices of sweet potato that are a great nutrient-dense alternative to regular toasted bread that can hold a hefty portion of toppings. Did we mention they are also delicious? Today we’re diving into all the details on How to Make Sweet Potato Toasts for our ongoing How to Wednesday series and sharing our favorite topping choices as well!

What kind of sweet potatoes are best?

Look for large round sweet potatoes! These work best because you can get good slices out of them. Curved ones, or oddly shaped ones, aren’t great for toast because you’ll waste more of the sweet potato when you’re slicing them up!

Sweet potato toaster oven

What are the different kinds of sweet potatoes?

Well this isn’t the most straightforward question! These day the grocery stores can sell a few different types of sweet potatoes and sometimes they are labeled yams (but apparently they’re not actually yams?). For this purpose the best type of sweet potato is usually labeled as a Garnet Yam, but a Beauregard or a Jewell Sweet Potato will work best too.

  • Garnet Yams are actually sweet potatoes and they are the best choice for sweet potato toast.
  • Japanese Sweet Potatoes and Hannah Sweet Potatoes: These two look different on the outside, with the Japanese  having a purple skin and the Hannah having a tan skin but they are both similar on the inside with starchier yellow flesh. We don’t recommend these for sweet potato toast.
  • Purple Sweet Potato: This has a very starchy firm purple potato. While delicious, we also don’t recommend this type for sweet potato toast.

How do you easily cut up sweet potatoes

There are two options for slicing up the sweet potatoes. You can either use a mandolin, though it will need to be a good quality one with a sharp blade. Or use a sharp knife! If you are a little unsteady with your knife skills, slice of a piece of the sweet potato so you can rest it on that fast surface for safer cutting.

Do you peel sweet potatoes?

Peel the sweet potato if desired! The skin is edible, but can be rough and fibrous, so if you are concerned with texture you can peel the skin off. The most important thing is to aim to make them all the same size. For sweet potato toast, we find it’s easier to leave the skin on because it helps the sweet potato keep it’s shape.

Why we aren’t making sweet potato toast in the toaster

We know this method is out there–but we don’t recommend it. It takes too long to cook the sweet potato in the toaster (unless you are using a powerful toaster oven) so we recommend using the oven bake method first, and then to reheat you can use a toaster to warm it up and get it slightly crispy.

Is sweet potato toast better than bread?

There really are endless options for topping the sweet potato toast. You can go with savory or sweet, or even make a DIY sweet potato bar and let your loved ones make their own!

Weight watchers sweet potato toast

Savory Ideas:

  • Cream Cheese, Lox, Red Onion, Tomato slices, and Capers: Kite Hill is a great dairy-free alternative for cream cheese.
  • Tuna Melt or Chicken Salad Melt: Place your favorite tuna salad or chicken salad on your sweet potato toast, top with slices of tomato and cheese, then place under the broiler, for about 1 minute, until cheese is melted!
  • Loaded Avocado Toast: In the LCK cookbook, there is a killer avocado toast that recipe that can be used here! You can use that topping, or make a quick smashed avocado topping: Smash your avocado, sprinkle some salt, red pepper flakes, garlic granules and squeeze of lime juice! Then top with crispy chickpeas, everything bagel seasoning, and some sriracha!

Sweet Ideas:

  • Nut Butter, Banana, and Cacao Nibs: You can use any type of nut butter or sunflower seed butter here and add in fresh banana and cacao nibs for crunch or regular chocolate chips. Sprinkle with some chia seed or flax seed for some extra fiber.
  • Nutella with Berries and Shredded Coconut: We have a homemade Nutella recipe, but go ahead and buy store bought chocolate hazelnut spread if you need–there are a couple of different options out there. Top with berries of choices and shredded (or toasted) coconut for some crunch.

How to Reheat:

This recipe makes a large make ahead batch for the week. To reheat as needed either stick it in a toaster, a toaster oven until hot and edges are crispy. It’s best to top as needed (like regular toast) but you can prep one for lunch to reheat at work later and reheat like any other food, though the sweet potato won’t be crispy.


If you like this how to, check out these others:

Sweet Potato Toasts

Prep Time 00:05 Cook Time 00:10 Total Time 00:15 Yields 8-10 pieces

Ingredients

  • 2 large, uniform sweet potato or yam
  • 1 tablespoon avocado oil, or spray
  • 1 teaspoon salt

Directions

  1. Preheat an oven to 425ºF and line a baking sheet with parchment paper.
  2. Scrub and wash and dry the sweet potato clean.
  3. Cut off the tips of the sweet potato.
  4. Using a knife (or alternatively a mandolin) slice the sweet potato into 1/4" thick pieces. Discard the end pieces that have the most bit of skin.
  5. Lay on parchment paper with room in between and either spray or brush avocado oil on both sides. Sprinkle with salt.
  6. Bake for 5 minutes, then flip and back for an additional 5 minutes. The sweet potato should be fully cooked through, meaning you can easily stick a fork through it, but not overcooked that it would fall apart when you picked it up.
  7. Either use immediately with toppings of choice, or cool completely before moving to an air tight container and storing in the fridge. Use within 3-5 days.
  8. To re-heat as needed for topping either stick it in a toaster, a toaster oven until hot and edges are crispy.

Recipe Notes

  1. See post for inspiration on how to top your sweet potato toasts.
  2. If topping and reheating outside of the home a toaster oven or microwave will work.
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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!

Sheet Pan Ranch Chicken and Vegetables

This Sheet Pan Ranch Chicken and Vegetables is made with homemade paleo ranch dressing, marinated chicken, and perfectly cooked veggies! It makes for the ultimate healthy-yet-hearty dinner!

Sheet Pan Ranch Chicken and Vegetables

Sheet Pan Ranch Chicken and Vegetables

We love the mighty sheet pan here at LCK! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We’ve tested a range of recipes for different meal occasions and varying cooking time, but mostly we just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Ranch Chicken and Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Ranch Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Ranch Chicken and Vegetables

Prep Time 00:10 Cook Time 00:45 Total Time 00:55 Serves 4

Ingredients

Ranch Mix

Everything Else

  • 1 cup good-quality mayonnaise
  • 1/4 cup unsweetened almond milk
  • 2 scallions, finely sliced
  • 1 medium red onion, cut to 1/2" rings
  • 1 medium Japanese sweet potato, peeled and cut to 1/2" dice
  • 1 red bell pepper, cored and cut to 1/2" dice
  • 2 cups broccoli florets
  • 2 tablespoons avocado oil
  • 1-1/2 pounds boneless, skinless chicken breast (see note)

Directions

  1. Pre-heat oven to 400ºF.
  2. In a small bowl mix together dill, parsley, garlic powder, onion powder, sea salt, black pepper
  3. In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
  4. In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.
  5. Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.
  6. After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
  7. Continue to bake for 25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and serve hot drizzled with remaining ranch dressing.

Recipe Notes

  1. You can substitute boneless, skinless chicken thighs.
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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!

Maple Bacon Sweet Potato Sliders

Wait, what?! Thanksgiving is NEXT week already. If you’re like we are over here, we have been planning planning planning! I generally keep it rather simple for my appetizers. Lately I am all about the perfect cheese board for my family and friends. I wanted one more fun appetizer that I could also turn into a spin on the traditional sweet potato mash side dish. These beauties arose. Sweet potato sliders!

Remember these? Those are one of my football Sunday favorites, so naturally a spin on them for the holidays was just what I wanted!

SweetPotatoSliders

Creamy, flavorful, sweet potato topping piped onto a nice slider bottom and topped with bacon. Sign me up. I love that these can go from the appetizer table to the sides with your turkey!

Versatile, baby!

SweetPotatoSliders1

 

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What appetizers do you serve time and time again?

Spicy Shrimp Sweet Potato Boats with Avocado Crema

 

Sweet potatoes are just the best. We especially love Japanese sweet potatoes with their maroon-ish skin and fleshy white potato center! The Avocado Crema will be making an appearance in all of my upcoming Mexican salads, plates, and taco nights. Oh, and breakfast too. I can totally see this with eggs. It is just perfection. These Spicy Shrimp Sweet Potato Boats with Avocado Crema are the perfect meal with protein, fats, and carbs! Whole30, paleo, and gluten-free! 

Sweet Potato Boats with Avocado Crema

Spicy Shrimp Sweet Potato Boats with Avocado Crema

Anyway, Along this 30-day journey I’ve been wanting some awesome lunches that are nutritious and will fuel me with energy for the day! For me, that’s a combination of protein + healthy fats + good carbs. Can you guess where this is headed?! My new favorite lunch recipe as of today. It is just so divine.

Whole30 Spicy Shrimp and Sweet Potato Boats

 These sweet potato boats are…

  • Packed with flavor
  • Perfectly cooked Spicy Shrimp
  • Topped with creamy Avocado Crema
  • Nutritious
  • Easy to throw together
  • and hearty!

Whole30 Avocado Crema

Want more shrimp recipes? Try these favorites:

Sweet Potato Boats with Spicy Shrimp and Avocado Crema
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

What is your favorite sweet potato recipe? Also, what’s your favorite SHRIMP recipe? 

Sweet Potato Sliders

Sliders are a super fun, and super easy football snack that can be totally customizable. This year I’m thinking of making a slider BAR! I’ll put out the sweet potato skins, have everyone make a few of them, toss them in the oven for the remaining 8-10 minutes and BOOM! Superbowl Slider Bar!

Or… just make a few of these as directed for an awesome appetizer that will fly off your serving tray. Guilt-free deliciousness. 

Sweet Potato SlidersSweet Potato Sliders

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Sweet Potato Sliders Sweet Potato Sliders

Click here for all of my game day recipes!

Sweet Potato Sliders

Prep Time 8 min Cook Time 30 min Total Time 0:38

Ingredients

Other Topping Ideas

    Topping ideas

    Directions

  • Preheat oven to 375
  • Line a baking sheet with parchment paper or baking liner
  • Slice sweet potatoes into desired width, I keep my on the thinner side but thick enough to hold toppings
  • Toss with oil of choice
  • Place on baking liner and bake for 20 minutes, flipping halfway through
  • Top with shredded chicken, ground beef, or pulled pork and cheese of you are using it
  • Place back in the oven for an additional 5 minutes, then turn the broiler on high for 1-2 minutes to really get the cheese nice and melted
  • Top with salsa, guacamole, scallions, and any other desired toppings
  • Recipe Notes

  • Leave out cheese for fully dairy-free.
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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!