Buffalo-Stuffed Sweet Potatoes

If you haven’t had or made stuffed sweet potatoes hold the phone!!!!!

Get out! & then come back…get in the kitchen and make these!!

Stuffed sweet potatoes are one of my all-time favorite meals!

If you want to moderate the fat in this recipe just use less ghee and use breasts instead of thighs!

Who’s had stuffed sweet potatoes?

Ingredients

6 Garnet sweet potatoes, scrubbed

⅓ cup plus 1 tablespoon melted ghee

2½ teaspoons coarse sea salt, divided

1½ pounds boneless, skinless chicken breasts or thighs

½ cup hot pepper sauce (such as Frank’s)

2 teaspoons white wine vinegar

½ teaspoon cayenne pepper

1 stalk celery, diced (¼ cup)

1 carrot, diced (¼ cup)

½ cup herb ranch dressing, for serving

Chopped fresh cilantro, for serving

Directions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

2. Rub the skins of the sweet potatoes all over with 1 tablespoon of the oil and pat with 1½ teaspoons of the salt. Prick the potatoes with a fork a few times and place on the prepared baking sheet. Bake until tender, about 30 minutes.

3. Meanwhile, in a large pot, combine the chicken breasts, hot sauce, vinegar, cayenne and the remaining ⅓ cup ghee and 1 teaspoon salt. Simmer over low heat for 20 minutes until the chicken is fully cooked.

4. Remove the chicken from the pot and use two forks to shred the meat. Return the shredded chicken to the pot, add the celery and carrot and cook over medium heat for 10 minutes.

5. Cut slits in the tops of the roasted sweet potatoes and open them up a bit with a fork. Spoon the filling into the potatoes, drizzle with the ranch dressing, sprinkle with cilantro, and serve warm.

 

455 calories

26g fat

28g carbs

28g protein

7g sugars

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