Buffalo Chicken Stuffed Sweet Potatoes

This recipe was originally featured on Not Enough Cinnamon.

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hr 15 minutes

Yield: 6 servings

Ingredients:

• 6 medium sweet potatoes, skin on
• 1 shredded rotisserie chicken or 1 package chicken breasts
• Blue cheese dressing
• Cilantro or parsley (optional)
• Buffalo Sauce:
  • 2/3 cup Frank’s Red Hot Original Sauce
  • 1 1/2 Tbsp white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 4 Tbsp unsalted butter
  • 1 tsp cornstarch + 1 Tbsp water

Instructions:

1. Preheat oven to 400°F. Wash sweet potatoes and stab all over with a fork. Wrap in aluminum foil. Bake for 30 minutes or until soft enough to easily stick a knife into them. Turn off the oven and keep the potatoes inside to keep them warm.
2. In the meantime, cook chicken breasts in a large skillet (if necessary). Season with salt and pepper. Set aside to cool and shred. If using a prepared rotisserie chicken, just shred and save the time!
3. In a small saucepan, heat the hot sauce, vinegar, Worcestershire sauce, and garlic powder over medium heat. Add butter and whisk while it’s melting.
4. When butter is incorporated, stir in cornstarch dissolved in 1 Tbsp water. Whisk until sauce thickens.
5. To serve, slice a sweet potato in half scratching up the flesh then layer the shredded chicken, buffalo sauce, blue cheese dressing, and cilantro/parsley.