Buffalo Chicken Stuffed Sweet Potatoes with Blue Cheese Dressing (from Against All Grain)

Buffalo Chicken Stuffed Sweet Potatoes with Blue Cheese Dressing (from Against All Grain)

How amazing does this sweet potato meal sound? The best flavors of buffalo chicken wings topping a healthy carb and without the bad parts (breaded and deep fried). Against All Grain is one of my favorite websites for healthy, gluten-free inspiration and this recipe from the site is a perfect example why.

Buffalo Chicken Stuffed Sweet Potatoes with Blue Cheese Dressing (from Against All Grain)
    Servings
    4 peoples
    Cook Time
    60 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4 peoples
    Cook Time
    60 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 4 medium sweet potatoes, scrubbed
    • 1tablespoon ghee or coconut oil, melted
    • 1 teaspoon sea salt
    • 3 boneless, skinless chicken breast or thighs, about 1 pound )
    • 1/2 cup cayenne pepper hot sauce
    • 1/2 teaspoon cayenne pepper
    • 2 teaspoon white vinegar
    • 1/4 cup celery, diced
    • 1/4 cup carrots, diced
    • 1/2cup mayonnaise
    • 1/4 cup coconut milk
    • 2 garlic cloves, crushed
    • 2 teaspoon lemon juice
    • 1/2 teaspoon onion powder
    • 1/4 cup crumbled Humboldt Fog goat cheese (optional) **
    Instructions
    1. Preheat oven to 400° F. Rub the skins of the potatoes all over with melted ghee and pat them with sea salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.

    2. Make the filling: Bring the chicken breasts, cayenne pepper hot sauce, ghee, sea salt, cayenne pepper, and white vinegar to a simmer in a pot. Cover and simmer on low for 25 minutes until the chicken is fully cooked.

    3. Meanwhile, make the dressing by placing all of the ingredients in a bowl and whisking to combine until the big crumbles of cheese are broken up.

    4. Shred the chicken breasts with a fork and add the celery and carrots to the pot with the excess sauce. Put the shredded chicken back in the pot and cook on medium heat for 10 minutes.

    5. Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.

    6. Spoon the filling into the cooked sweet potatoes, top with Blue Cheese Dressing and serve.

    Recipe Notes

    Note: I like to provide you with recipes from some of my favorite sites and not all have been tested by The Whole Meal and are written up per the site where the recipe originated.

    * Shredded rotisserie chicken works as a good replacement to the uncooked chicken breasts. You can also lessen the cooking time to 10 minutes allowing the ingredients to heat through.

    **Try blue cheese as a substitute for Humboldt Fog, a goat cheese with similar taste. For those sensitive to cow's milk the Humboldt Fog is a great option. Against All Grain does note that many blue cheeses may have gluten, so if this a concern, don't use blue cheese.

     

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