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Buffalo Chicken Stuffed Sweet Potato Boats

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  • Prep 60 min
  • Total 1 hr 20 min
  • Servings 4
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Mouthful? Yes. Awesome? Yes.
by: Bev Cooks
Updated May 3, 2017
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  • 2 large sweet potatoes
  • 3 slices bacon
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 rotisserie chicken, shredded
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 cup buffalo sauce (I used Franks)
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced avocado
  • 1/4 cup fresh cilantro
  • 1 lime, for the juice


  • 1
    Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and roast them on a baking sheet for about an hour. Longer if needed. Let cool.
  • 2
    While the sweet potatoes cook, render your bacon until crispy. Set aside to drain on paper towels. Crumble. Drain all but a tablespoon of the fat and add the carrots and celery. Sauté until they start to soften, 5 minutes.
  • 3
    Add the shredded chicken, green chiles and the buffalo sauce to the pan. Let cook on low for a few minutes.
  • 4
    Slice the sweet potatoes in half (lengthwise) and scoop out as much filling as you want. Leave a little in the bottom and sides.
  • 5
    Place the chicken mixture into each half and top with shredded cheese.
  • 6
    Broil until cheese melts and is bubbly.
  • 7
    Garnish with lime juice, bacon crumbles, cilantro and avocado.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Oh hiiii, shredded tender buffalo chicken. Want to hang out with some sautéed carrots and celery? You do? Good. How 'bout some green chiles to add to the mix? You like it? Good. How about stuffing yo'self into some super soft roasted sweet potato boats? Almost too much to handle? I know. How 'bout topping yo'self with some shredded cheese all broiled up nicely, then adorned so beautifully with bacon, avocado and cilantro? You losing your mind? I know. Isn't it wonderful? Best game day ever.
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