Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
The potatoes
-
6
ounce
raw sweet potatoes
The filling
-
1
tablespoon
canola oil
-
1
pound
raw boneless skinless chicken breasts
-
1
cup
Buffalo Wing sauce
-
1½
cups
dry coleslaw cabbage mix
-
4
tablespoons
light blue cheese dressing
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with aluminum foil.
- Stab each sweet potato with a fork and place them directly on the oven rack.
- Bake the sweet potatoes for 1 hour.
- In a sauté pan, heat the canola oil over medium-high heat and cook the chicken breasts for 3 minutes on each side.
- Add Buffalo sauce to the pan and simmer the chicken for 15-20 minutes until cooked through.
- Shred the cooked chicken and mix it back into the sauce, cooking for an additional 3-5 minutes.
- Combine the coleslaw mix with blue cheese dressing in a bowl.
- Once the sweet potatoes are done, slice them open and fill with shredded buffalo chicken and top with coleslaw.
Nutrition Facts (estimated)
Servings
6
Calories
288
Total fat
7g
Total carbohydrates
37g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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