Twice-Baked Buffalo Chicken Sweet Potatoes

by Susan on January 11, 2018

twice-baked buffalo chicken sweet potatoes
We just had a huge snowstorm up here in New England, enough to keep the kids out of school both Thursday and Friday. When I made it to Whole Foods on Sunday, the store was understandably a little picked over. I’m guessing a lot of deliveries didn’t make it due to the storms, and of course I’m sure plenty of people stocked up on almond milk and sprouted bread.

This left me cooking my own chicken for this dish, rather than using the rotisserie chicken shortcut I had planned on. I also wound up with white rather than orange sweet potatoes. The end result? Still super delicious. I just felt the need to clarify… 😉

I adapted the recipe from the blog The Creative Bite, with my main change being how I prepared the “twice baked” aspect. Rather than using Greek yogurt I opted for vegan mayo just to see if I could make the recipe dairy-free. I did use sharp cheddar to top things off, but you could omit the cheese altogether or use an appropriate substitute.

While I poached and chopped some chicken for my potatoes, you could definitely use a rotisserie chicken if you’re short on time.

This recipe is gluten, grain and optionally dairy-free.

Twice-Baked Buffalo Chicken Sweet Potatoes
adapted from The Creative Bite

2 large sweet potatoes
olive oil, for brushing potatoes
salt, pepper & garlic powder
⅓ cup mayo (I use Hampton Creek to keep it dairy-free)
¼ cup vegan ranch salad dressing (I used Tessamae)
1 tbs. olive oil
⅓ cup carrots, finely diced
¼ cup celery, finely diced
⅓ cup yellow onion, finely diced
1 cup chicken, cooked and shredded
¼ cup buffalo wing sauce
⅓ cup sharp shredded cheddar cheese

Prick sweet potatoes in a few spots with a fork. Brush the potato skins with olive oil and season with salt, pepper and garlic powder. Bake potatoes at 400 for 45 minutes or until soft. Remove the potatoes from the oven and allow to sit until cool enough to handle.

Meanwhile, heat olive oil in a large skillet over medium heat. Saute the carrots, celery and onions in the oil for 8-10 minutes. Add the chicken to the pan and toss with the buffalo sauce until every is well coated. Set aside.

Slice the potatoes in half lengthwise and scoop out the flesh, leaving ¼” remaining around the edges so they hold their shape. In a food processor blend the sweet potato flesh, mayo and dressing until smooth. Taste for seasoning and add a little salt and pepper if desired.

Fill the potato skins with the sweet potato filling mixture and using the back of a spoon, create a small divot in the center. Evenly divide the chicken and vegetable mixture among the four halves, filling the divots. Divide the shredded cheese between the halves and return to oven. Bake for 10-15 minutes or until the cheese is melted and potatoes are warmed through. If desired, turn the oven to broil for a minute or two to really crisp up the tops.

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