August 11, 2021

Buffalo Chicken Stuffed Sweet Potatoes

This is a very popular recipe among my clients. It’s super simple and you most likely have all the ingredients on hand to make it. Serve this on Sunday while watching football or use it as a simple weekday dinner that you can have prepped and ready before the week begins.

Buffalo Chicken Stuffed Sweet Potatoes

This Whole30 and Paleo friendly stuffed sweet potato uses the Instant Pot to cook the chicken, making it tender and easily shreddable. The active time for this recipe is about 15 minutes, which makes it perfect for busy evenings.



  • 3-4 chicken breasts, about 2 lbs.
  • 4 C chicken broth
  • 1 C mayonnaise, homemade or Primal Kitchen
  • 3/4 C Frank's Hot Sauce
  • 4 medium sweet potatoes
  • avocado oil for baking the potatoes
  • green onions, for garnish

  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and place the sweet potatoes on the sheet pan. Drizzle a small amount of avocado oil over the sweet potatoes. Rub the avocado oil over the potatoes so the potato is fully covered. Place the sheet pan in the oven and bake for 1 hour or until the potatoes are cooked through and fork tender.
  2. In your Instant Pot, add the chicken broth and the chicken breasts. Seal the lid and pressure cook on high for 7 minutes.
  3. While the chicken and sweet potatoes are cooking, whisk the mayonnaise and the Frank's hot sauce until smooth. Set the sauce aside.
  4. When the Instant Pot timer goes off, manually release the pressure. Remove the chicken and shred it. Use a stand mixer with the beater attachment or hand held mixer to shred the chicken easily.
  5. Once the sweet potatoes are cooked, mix the shredded chicken with the sauce. Slice the sweet potatoes down the middle and stuff with the chicken mixture.
  6. Garnish with the sliced green onions and serve.


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