Buffalo Chicken Stuffed Sweet Potatoes with Blue Cheese Dressing



It’s me again, the stuffed sweet potato girl. This time I’m bringing you these Primal Buffalo Chicken Stuffed Sweet Potatoes with a tangy Blue Cheese Dressing. If you haven’t noticed from my Stuffed Sweet Potatoes and Enchilada Stuffed Sweet Potatoes, I’m kind of having a kick with stuffing this sweet, nutritious, root vegetable with all types of savory things. I’m the kind of girl who finds a shirt she likes and buys it in 5 colors. Simplicity and routine are two things I love.


I’ve been craving buffalo chicken lately and having it on a salad like the one below in Meals Made Simple just wasn’t cutting it, so I thought I’d throw it inside the cavity of a sweet potato. I also didn’t have time to do it in the slow cooker like in the book, so I did this stove top and it was a quick meal to prepare! I’ve also been grabbing an organic plain rotisserie chicken at Whole Foods for quick dinners and using the leftover shredded meat in this as well.

You can leave out the cheese if you want to keep this paleo and Whole30. I use Humboldt Fog instead of blue cheese here because it is goat cheese and I tolerate that better, as opposed to cow’s milk. A lot of blue cheese can also contain gluten, so this is a safer bet and has such as delicious flavor.

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Buffalo Chicken Stuffed Sweet Potatoes with Blue Cheese Dressing



PREP TIME: 20 mins

COOK TIME: 40 mins TOTAL TIME: 60 mins


  • 4 medium sweet potatoes, scrubbed
  • 1 tablespoon ghee or coconut oil, melted
  • 1 teaspoon coarse sea salt or kosher salt




  1. Preheat oven to 400° F. Rub the skins of the potatoes all over with melted ghee and pat them with sea salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
  2. Make the filling: Bring the chicken breasts, cayenne pepper hot sauce, ghee, sea salt, cayenne pepper, and white vinegar to a simmer in a pot. Cover and simmer on low for 25 minutes until the chicken is fully cooked.
  3. Meanwhile, make the dressing by placing all of the ingredients in a bowl and whisking to combine until the big crumbles of cheese are broken up.
  4. Shred the chicken breasts with a fork and add the celery and carrots to the pot with the excess sauce. Put the shredded chicken back in the pot and cook on medium heat for 10 minutes.
  5. Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.
  6. Spoon the filling into the cooked sweet potatoes, top with  Blue Cheese Dressing and serve.

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