Twice Baked Buffalo Chicken Sweet Potatoes - An easy and delicious dinner recipe that also makes a great freezer meal for those lazy weeknight dinners when you still want a healthy meal! #FreezerMeal #Healthy #Chicken #SweetPotato #Light #ComfortFood #GlutenFree
Print Recipe

Twice Baked Buffalo Chicken Sweet Potatoes

Twice Baked Buffalo Chicken Sweet Potatoes are a healthy and delicious dinner recipe loaded with vegetables, perfect for freezer meal prep!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Entree
Servings: 4
Author: Danielle | Krafted Koch


  • 2 large sweet potatoes
  • 1/3 c. non-fat plain Greek yogurt
  • 1/4 c. bleu cheese crumbles
  • 1/3 c. carrots finely diced
  • 1/4 c. celery finely diced
  • 1/3 c. yellow onion finely diced
  • 1 c. chicken cooked and cubed
  • 1/4 c. buffalo wing sauce
  • 1/3 c. reduced fat Mexican blend shredded cheese


  • Poke sweet potatoes in a few spots with a small knife. Bake at 400 for 45 minutes or until soft. Remove the potatoes from the oven and allow to cool until you can handle them.
  • Meanwhile in a skillet over medium heat, saute the carrots, celery and onions for 8-10 minutes. Add the chicken to the pan and toss with buffalo sauce so everything is well coated. Set aside.
  • Slice the potatoes in half lengthwise and scoop out the flesh, leaving 1/4" remaining around the edges so they hold their shape. In a food processor blend the sweet potato flesh, Greek yogurt and bleu cheese until smooth.
  • Fill the potato skins with whipped bleu cheese mixture and using the back of a spoon, create a small divot in the center. Evenly divide the chicken and vegetable mixture among the four halves, filling the divots. Top the halves with a tablespoon of shredded cheese and return to oven. Bake for 10-15 minutes or until the cheese is melted and potatoes are warmed through. Serve immediately.