Twice Baked Buffalo Chicken Sweet Potatoes are a healthy and delicious dinner recipe loaded with vegetables, perfect for freezer meal prep!
Buffalo Chicken Sweet Potatoes
These Twice Baked Buffalo Chicken Sweet Potatoes are an easy and delicious dinner recipe loaded with creamy bleu cheese whipped sweet potatoes and topped with buffalo chicken, veggies and reduced fat cheese for a complete meal loaded with bold flavor. These make a great packed lunch or freezer meal for those lazy weeknight dinners when you want to enjoy a healthy meal.
If you are looking for a vegetarian meal, you could easily skip the chicken and add some black beans and more veggies for a wonderfully satisfying vegetarian meal.
Healthy Meal Prep
Now that I am getting settled in to our new house, I am trying to transform some of my bad habits. Preparing healthy meals and eating better is at the top of the list. Now that I have a nice newly remodeled kitchen, with all the space I need, there are no more excuses. These buffalo chicken sweet potatoes are one of the recipes I meal prepped in the freezer for easy lunches.
Freezer Meal Prep Recipe
To meal prep these buffalo chicken sweet potatoes, just pack one portion into a resealable bag and toss them in the fridge or freezer. They freeze well up to 6 months. To enjoy the meal from the freezer, just take the sweet potato out the night before and place in the refrigerator so it can slowly thaw. Pop the thawed sweet potato in the microwave, air fryer or oven to heat it through and enjoy.
Organization
Another area I am trying to improve is my messy, cluttered, disorganized house! My old house was much smaller with very little storage space. That resulted in piles of stuff everywhere. It wasn’t as big of a deal to me with my old kitchen harvest gold laminate counters, but my new quartz counters are just too beautiful to have covered in junk!
I have started trying to change my habits, and every time I cook something I put everything back in its place before eating. If I walk in the house, I put my shoes and jacket in the closet and unpack and put away any bags I bring in. It just feels so darn good to come home to a clean and organized house.
My main concern is that this will be like every other time I have tried to change my old habits. It lasts for about a week or two and then it all goes back to the same old routine. I distinctly remember myself in college, telling myself at the start of every.single.semester, that THIS semester I would get my act together and go to all the classes, do all my homework, etc. etc. etc. Well, as you can guess, that lasted for a whopping week if I was lucky.
More buffalo chicken recipes!
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Buffalo Chicken Empanadas
Twice Baked Buffalo Chicken Sweet Potatoes
Equipment
Ingredients
- 2 large sweet potatoes
- 1/3 c. non-fat plain Greek yogurt
- 1/4 c. bleu cheese crumbles
- 1/3 c. carrots finely diced
- 1/4 c. celery finely diced
- 1/3 c. yellow onion finely diced
- 1 c. chicken cooked and shredded
- 1/4 c. buffalo wing sauce
- 1/3 c. reduced fat Mexican blend shredded cheese
Instructions
- Poke sweet potatoes in a few spots with a small knife. Bake at 400 for 45 minutes or until soft. Remove the potatoes from the oven and allow to cool until you can handle them.
- Meanwhile in a skillet over medium heat, saute the carrots, celery and onions for 8-10 minutes. Add the chicken to the pan and toss with buffalo sauce so everything is well coated. Set aside.
- Slice the potatoes in half lengthwise and scoop out the flesh, leaving 1/4" remaining around the edges so they hold their shape. In a food processor blend the sweet potato flesh, Greek yogurt and bleu cheese until smooth.
- Fill the potato skins with whipped bleu cheese 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. Top the halves with a tablespoon of shredded cheese and return to oven. Bake for 10-15 minutes or until the cheese is melted and potatoes are warmed through. Serve immediately.
Video
Nutrition
21 Day Fix Approved Recipe – 1 Yellow, 1/2 Red, 1/2 Blue, 1/4 Green
Gen says
It is an unexpected but delicious combination! The buffalo wing sauce was just a bit too spicy for our kid, but the grown-ups enjoyed it a lot. The flesh of the sweet potatoes came away from the skin entirely after baking, leaving just the skin and not much of a shell so they didn’t hold their shape very well. This could be mitigated with a layer of scrunched foil, perhaps covered in parchment to smooth the top, to nest the shells in when refilling.
Black beans would make a great addition to bulk up the chicken mixture when refilling the shells. I did find that the recipe overall was lacking in salt and the potato mixture, especially, needed to have salt added to it to balance the flavor.
In a pinch, when out of blue cheese, I once substituted some parm/romano blend and a healthy dash of asian fish sauce to add pungency. It did the trick quite nicely! Fish sauce adds a lot of savory flavor, not fishy taste and is a great secret ingredient to have in your arsenal.
Pauli says
I just finished eating this and I loved it! I knew from the ingredients (and reviews) that it was going to taste good, but the end result was unexpected for me. The creaminess of the blended sweet potato with yogurt and blue cheese was delicious! I did add more blue cheese and more buffalo sauce to our liking but the end result was a pleasure. I’m currently pregnant with baby #1 and am trying out meals to make later for the freezer before he’s born. I don’t want to be stuck with food that doesn’t taste good so I’m testing recipes now. This will definitely be on the list! Yum!
Pauli says
I just finished eating this and I loved it! I knew from the ingredients (and reviews) that it was going to taste good, but the end result was unexpected for me. The creaminess of the blended sweet potato with yogurt and blue cheese was delicious! I did add more blue cheese and more buffalo sauce to our liking but the end result was a pleasure. I’m currently pregnant with baby #1 and am trying out meals to make later for the freezer before he’s born. I don’t want to be stuck with food that doesn’t taste good so I’m testing recipes now. This will definitely be on the list! Yum!
Kim says
DANIELLE – I just made these for the FIRST time. So good 😋💕
Danielle Green says
So glad you liked them Kim!!! It’s been a minutes since I’ve made them. I need to add them to my menu.
Old Cook says
I am 68 and spent most of my life hating sweet potatoes because, when I was young, I was “treated” to that strange concoction of sweet potatoes topped with marshmallows. YUCK! I bet it was made with canned sweet potatoes, too. At any rate, it has only been the last 5-10 years where I have found they can be good. And, it is such a healthy food with lots of fiber and good nutrients! So, I have been trying, slowly, different recipes for these and tonight I made yours. It took me some weeks to get to it as timing and procrastination stopped me. I thought it would be hard to make! Well, it was surprisingly simple. My potatoes cooked just fine and were done after an hour or so at 350 F. I didn’t need to use a mixer or food processor to mash up the potatoes and add the yogurt and blue cheese as it all squashed up together just fine. I felt it needed some salt and pepper to bring up the flavors more and so added a small amount of each and found it did bring out the flavor. I just got this great little mini-food processor. Well, it is specifically for garlic but works well with small amount of other foods (by the way, it is the only mini-food processor I have gotten that actually does a excellent job!) and I used it to dice up the carrots-I used baby carrots and it took about 5 seconds to finely dice them! Yay! What a time saver! Anyway, it was a relatively easy job to put it all together. I used a combination of Mexican blend cheese and Monterey Jack on top. The whole thing was delicious. The potato nicely set off the buffalo wing sauce so that it left a nice, pleasantly hot taste but not too hot. My husband really liked it and said it was definitely a repeater. We are planning to travel this summer (RV) and I am planning to make some of these to bring in the freezer for quick and easy and nutritious meals! Thanks so much!
les says
I made this on a whim. I blended the cooked potato flesh with whole milk cottage cheese that I had on hand and it was so good! The next time that I do this, I will use more cheese and not include the chicken. I thought the chicken was a weird texture.
Patsy says
My problem is not with the recipe (which is great), but with your website. Right now I’m reading this, and the video is taking up so much space on my screen, I can’t see the recipe instructions. Can’t you figure out how to place an X on the video (I rarely watch them) so it can leave the screen?
Danielle Green says
Hi Patsy, there definitely should be an X on the video for you to exit out of it on the upper right hand side. I just checked it out from my phone and had the same issue. Thanks so much for the feedback and I have my team working on fixing this ASAP!
Alison LaFortune says
This looks delicious. Definitely trying!
Julie says
Even my kids loved this one! So healthy with different flavors than what we typically eat during the week. We will be making this one again.
Megan says
These were incredible! Even my husband, who typically turns his nose up at sweet potatoes, LOVED it! Definitely adding this to our weekly meal list!