Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken Stuffed Sweet Potatoes

By: Festival Dietitians


  • 4 medium sweet potatoes, washed
  • 12 oz. cooked chicken (or Buddig's Fix Quix), diced
  • ⅓ Cup buffalo sauce
  • 1 bag steamable frozen broccoli
  • Dressing of choice (ranch, blue cheese, or dairy free "ranch" - recipe below)


  1. Prick each washed sweet potato several times with a fork. Microwave until soft, about 5 minutes. Once sweet potatoes are done, remove from microwave and set aside to cool.
  2. While sweet potatoes are cooking, toss diced chicken with buffalo sauce. Set aside.
  3. Microwave a bag of steamable broccoli according to package instructions. Once done, remove and allow to cool slightly before assembling.
  4. To assemble, slice sweet potatoes in half. Top with buffalo chicken, steamed broccoli and dressing of choice. Serve.

Dairy Free "Ranch" Dressing: Mix together ¼ cup mayonnaise, 1-2 Tbsp. white wine vinegar (depending on desired consistency), ½ tsp. garlic powder, and ½ tsp. dried dill in a small bowl until smooth

Yield: 4 servings

*Per Serving:  Calories 420, Total Fat 9g (Saturated 4g, Trans 0g), Cholesterol 90mg, Sodium 730mg, Total Carbohydrate 47g (Dietary Fiber 6g, Sugars 27g), Protein 38g, Vitamin A 460%, Vitamin C 100%, Calcium 40%, Iron 10%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.