Easy Buffalo Chicken Sweet Potatoes Topped with Creamy Sauce

There are some dinners that just check all the boxes: easy, wholesome, and satisfying. This roasted sweet potato meal is one of those recipes I keep coming back to. The natural sweetness of the potatoes pairs beautifully with the tang of buffalo chicken and the richness of a creamy homemade sauce. It is hearty enough for adults, kid-approved, and simple to put together on a busy night.

The best part is that most of the prep can be done ahead of time. If you already have shredded chicken ready (or you can follow my fool-proof air fryer whole chicken recipe), all you need to do is roast the sweet potatoes and mix the sauce. Dinner feels effortless, but it tastes like something special.

The creamy sauce is what really brings this meal together. It balances the heat of the buffalo chicken with a cool, tangy flavor that soaks into the sweet potato. Made with simple ingredients like mayo, sour cream, lemon, and herbs, it takes only a few minutes to whisk up but makes the dish taste like something you’d order at a restaurant.

Easy Buffalo Chicken Sweet Potatoes Topped with Creamy Sauce

Roasted sweet potatoes topped with juicy shredded buffalo chicken and a drizzle of creamy homemade sauce, it’s family-friendly, comforting, and packed with flavor.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Chicken, Dinner

Cuisine: American

Calories: 520

Ingredients Method

Ingredients

  

Sweet Potatoes

• 6 med sweet potatoes

Buffalo Chicken

• 3 large cooked and shredded chicken breast (or about 4 cups pre-cooked chicken)
• 2 large carrots, diced
• 2 stalks celery, diced
• 1/4 cup ghee (or butter)
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/4 cup hot sauce (Cholula or your favorite brand)
• 1/4 cup chicken broth (plus more if needed)
• 1 tbsp white distilled vinegar

Creamy Sauce

• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 2 tbsp milk
• 2 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 pinch salt to taste
• Fresh parsley, chopped (optional)
• Crumbled blue cheese (option, but helps with the buffalo-wing vibe)

Toppings (Optional)

• Shredded cheese
• Extra parsley or green onions
• Side Salad for serving

Method

 

Step 1: Roast the Sweet Potatoes

1. Preheat oven to 450°F (230°C).
2. Pierce each sweet potato all over with a fork.
3. Place on a foil-lined baking sheet and roast for 45–55 minutes, until tender and syrup begins to bubble from the skins.

Step 2: Make the Buffalo Chicken

1. In a skillet, melt ghee over medium heat.
2. Add diced carrots and celery; cook 5 minutes until softened.
3. Stir in garlic powder and salt.
4. Add shredded chicken, broth, hot sauce, and vinegar. Stir until heated through and coated in the spicy sauce. Adjust broth for saucier chicken if desired.

Step 3: Make the Creamy Sauce

1. In a bowl, whisk mayo, sour cream, and milk until smooth.
2. Add lemon juice, garlic powder, onion powder, and salt.
3. Stir in parsley or blue cheese, if using. Taste and adjust seasoning.

Step 4: Assemble & Serve

1. Split open each roasted sweet potato.
2. Pile on buffalo chicken.
3. Drizzle generously with creamy sauce.
4. Sprinkle with cheese or herbs if desired.