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Buffalo chicken sweet potatoes recipe
Buffalo chicken sweet potatoes recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Cheat's buffalo chicken made with Frank's hot sauce, honey, butter, and BBQ chicken. Smooth, velvety, and spicy, topped with creamy blue cheese.
Ingredients:
  • 37.60 gm sour cream
  • 4 small (about 300g each) sweet potato, unpeeled, scrubbed
  • 80ml (1/3 cup) Frank’s RedHot Original Cayenne Pepper Sauce (see tips)
  • 57.20 gm honey
  • 80g butter, chopped
  • 1/4 tsp garlic powder
  • 1/2 barbecue chicken, skin and bones removed, meat shredded
  • 39.60 gm mayonnaise
  • 20.60 gm milk
  • 20.00 ml chopped fresh chives, plus extra, to serve
  • 50g blue vein cheese, crumbled
  • Extra virgin olive oil, to drizzle (optional)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Individually wrap each sweet potato in foil, then arrange them on a baking tray. Roast in the oven for 45-55 minutes or until they are easily pierced with a skewer at the center.
  • In a saucepan over medium heat, combine hot sauce, honey, white vinegar, butter, and garlic powder. Stir and cook for 4 minutes until well combined and melted. Add the chicken and toss until coated. Stir and cook for an additional 3 minutes until heated through.
  • In a small bowl, mix sour cream, mayonnaise, milk, and chopped chives together. Season with your favorite seasoning.
  • Uncover the sweet potatoes. Halve each one lengthwise, being careful to cut only halfway through. Stuff each cut with the chicken mixture. Pour the sour cream sauce on top. Sprinkle cheese and extra chives. Optionally add a drizzle of oil.

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