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.
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
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat oven to 450°F (230°C).
- Pierce each sweet potato all over with a fork.
- 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
- In a skillet, melt ghee over medium heat.
- Add diced carrots and celery; cook 5 minutes until softened.
- Stir in garlic powder and salt.
- 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
- In a bowl, whisk mayo, sour cream, and milk until smooth.
- Add lemon juice, garlic powder, onion powder, and salt.
- Stir in parsley or blue cheese, if using. Taste and adjust seasoning.
Step 4: Assemble & Serve
- Split open each roasted sweet potato.
- Pile on buffalo chicken.
- Drizzle generously with creamy sauce.
- Sprinkle with cheese or herbs if desired.
