Buffalo Chicken Sweet Potatoes

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  • 2 medium sweet potatoes
  • ⅔ cup Frank’s RedHot® Original Cayenne Pepper Sauce
  • 1½ tbsp white vinegar
  • ½ tsp Worcestershire sauce
  • ½ tsp garlic powder
  • 4 tbsp unsalted butter
  • 1 tsp cornstarch
  • 1 tbsp water
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 2 tbsp ranch dressing
  • Cilantro, chopped


Preheat the oven to 400° F. Line a large baking sheet with aluminum foil. Place sweet potatoes on it and bake until potatoes are very tender, about 1 hour. Turn off the oven but leave the sweet potatoes inside to keep them warm. In a large pot over medium heat, combine hot sauce, vinegar, Worcestershire sauce, and garlic powder. Add butter and whisk until the butter is melted. Combine cornstarch and water until the cornstarch is dissolved. Whisk the cornstarch with the hot sauce mixture until it thickens, about 30 seconds. Turn off the heat, add the shredded chicken, and mix thoroughly to coat. Remove the sweet potatoes from the oven, cut them in half lengthwise, and stuff them with the shredded chicken. Drizzle 1 tablespoon of ranch dressing onto each sweet potato. Top with cilantro.
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