Buffalo Chicken Stuffed Sweet Potato
These stuffed sweet potatoes filled with a creamy buffalo chicken whole30, paleo and ready in under 30 minutes. Making them an easy, delicious weeknight dinner.
Ingredients
- 2 chicken breasts, cooked & shredded
- 4 sweet potatoes
- 2 green onions, chopped
- 1/2-3/4 cup whole30 approved buffalo sauce, I use Primal Kitchen Foods
- whole30 approved ranch dressing, optional
Instructions
- Preheat oven to 400F. Wash sweet potatoes and prick all over with the tines of a fork. Place on oven rack.
- While the sweet potatoes bake, add the chicken breasts in instant pot with 1/2 cup water or chicken broth. Cook at high pressure for 25 minutes. When the 25 minutes it up do a quick release.
- Take the chicken out and shred it either by hand using forks or with a stand or hand mixer. Once shredded pour buffalo sauce over chicken and mixed until well combined.
- When sweet potatoes are soft, remove from oven and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the sweet potato a little. Stuff with buffalo chicken mixture and top ranch dressing and garnish with sliced green onions.
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