This version of stuffed sweet potatoes with buffalo chicken and ranch became a weeknight staple in my kitchen the moment I combined the smoky-sweet flesh of baked yams with tangy hot sauce and cool ranch. I first tried this combination on a busy weeknight when a store rotisserie chicken and a drawer of sweet potatoes met a jar of Frank's in my fridge. What surprised me was how quickly the flavors balanced — the sweet, roasted potato against the sharp vinegar heat and creamy mayonnaise-based buffalo dressing is comfort food that still feels bright and wholesome.

I remember serving these to my extended family one Sunday when everyone dropped by unexpectedly. They were skeptical at first — sweet potato shells as the vessel for spicy chicken? — but by the second bite there were audible agreements around the table and requests for the recipe. The texture contrast is part of the magic: fork-tender potato, juicy shredded chicken, and a little crunch from sliced green onions or celery. It’s easy to scale for a crowd, makes great leftovers, and keeps well for lunches during the week.

Ingredients

• Sweet potatoes: Use 4 large sweet potatoes (about 8–12 ounces each). Pick tubers that are similar in size so they cook evenly; shorter, slightly wider potatoes are easier to slice open and stuff.
• Chicken: 2 medium boneless, skinless chicken breasts (6–8 ounces each). Choose plump, even-thickness breasts or trim and pound thicker pieces for uniform cooking. Rotisserie chicken can be used to save time (about 3 cups shredded).
• Buffalo sauce: 3 tablespoons mayonnaise, 9 tablespoons hot sauce (Frank's RedHot recommended), 1 tablespoon ranch dressing, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Use store-bought or homemade ranch depending on dietary needs.
• Green onions: 2 green onions, thinly sliced — use the white and light-green parts in the chicken mix, reserve the dark green tops for garnish.
• Toppings & serving: Additional ranch dressing, blue cheese crumbles (optional), and celery sticks for crunch and balance. Blue cheese makes it indulgent, while extra ranch keeps it mellow for kids.

Instructions

Preheat and prepare: Preheat the oven to 400°F (204°C) and adjust racks so both the potatoes and the baking dish fit comfortably. Scrub 4 sweet potatoes under running water with a vegetable brush, pat dry, and pierce all over with a fork to allow steam to escape while baking. Season and arrange the chicken: Place 2 boneless skinless chicken breasts in a 9x9 baking dish. Trim any excess fat and pound to even thickness if necessary so both breasts finish at the same time. Season generously with salt on both sides and set the dish in the oven alongside the potatoes. Initial bake and temperature check: Bake potatoes directly on the oven rack and the chicken in the dish for 15 minutes. After 15 minutes, insert an internal meat thermometer into the thickest part of each breast. Continue baking the chicken, checking every 2–3 minutes until the thermometer reads 161°F; the residual resting will bring it to a safe 165°F. Finish baking the potatoes: While the chicken reaches temperature, let the sweet potatoes continue to bake until tender when pierced with a fork, about 20–30 more minutes depending on size—very large potatoes may take up to 40 minutes. Remove potatoes when soft and allow to cool slightly before handling. Make the buffalo dressing: In a medium mixing bowl whisk together 3 tablespoons mayonnaise, 9 tablespoons hot sauce, 1 tablespoon ranch dressing, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt until smooth. Taste and adjust heat or salt to preference. Shred and combine: When chicken reaches temperature, remove from oven and rest 5 minutes. Shred using two forks, a hand mixer on medium, or your preferred method. Toss the shredded chicken with the prepared buffalo dressing and add the sliced white and light-green parts of the scallions; stir until evenly coated. Stuff the potatoes and finish: Slice each cooled potato lengthwise and gently press to open. Spoon buffalo chicken into each cavity and top with additional ranch, dark green onion tops, and blue cheese crumbles if using. Serve immediately with celery sticks.

Storage Tips

To store leftovers, cool everything to room temperature within two hours and transfer to airtight containers. Keep shredded chicken and potatoes separate if you want to maintain a firmer potato skin; combine only before serving. Refrigerated components remain good for up to 4 days. For longer storage, freeze shredded sauced chicken for up to 3 months in a freezer-safe bag, pressing out excess air; thaw overnight in the fridge and reheat gently. Reheat potatoes in a 350°F oven for 10–15 minutes or microwave covered for 2–3 minutes, then re-stuff and finish under a broiler for a minute to refresh toppings.

Ingredient Substitutions

Swap chicken breasts for shredded rotisserie chicken (about 3 cups) to save 20–30 minutes of cook time; reduce added salt as store-bought chicken can be seasoned. For a lighter mayo-free option, use Greek yogurt in place of mayonnaise (1:1 swap) but note the tang and thinner texture — add 1 teaspoon olive oil to enrich if desired. Replace ranch with blue cheese dressing for a more assertive flavor, or omit both for a dairy-free experience and add extra diced celery for crunch. If you prefer less heat, reduce hot sauce to 3–4 tablespoons and increase ranch to taste.

Serving Suggestions

Serve these stuffed potatoes with crisp celery sticks and a simple green salad to balance richness. For a composed plate, add a wedge of lime and a drizzle of extra ranch or blue cheese. On game day, turn them into sliders by scooping the filling onto small toasted buns. For a heartier meal, pair with roasted Brussels sprouts or a grain salad — the sweetness of the potato pairs especially well with tangy slaws and vinegary sides.

Cultural Background

Though not a traditional dish from a single region, this recipe blends American comfort-food elements: roasted sweet potatoes (rooted in Southern and Latin American use of yams and sweet tubers) with buffalo-style sauce, which originated in Buffalo, New York, in the 1960s. That vinegar-forward hot sauce married to butter (or in this case, mayo) quickly became a national favorite on wings and dips. The combination in a stuffed potato is a modern, fusion-style home-cooking adaptation that highlights the versatility of buffalo flavors beyond the classic wing.

Seasonal Adaptations

In fall and winter, roast sweet potatoes with rosemary and a light sprinkle of smoked paprika for deeper warmth and earthiness. During spring or summer, swap regular ranch for a lemon-herb yogurt dressing and garnish with fresh herbs like dill and chives. For holiday parties, make mini stuffed sweet potato rounds — roast thin slices until tender, top with a dollop of buffalo chicken and a tiny crumble of blue cheese for bite-sized hors d'oeuvres.

Meal Prep Tips

To meal-prep for the week, bake a double batch of potatoes and shred two rotisserie chickens. Store sauce and shredded chicken in separate containers; assemble only the portions you plan to eat that day to prevent soggy skins. Use microwave-safe meal prep containers with vented lids for quick reheating — heat chicken first until warm, then add it to a warmed potato and finish with fresh scallions to preserve brightness. Label containers with dates and use within four days for best quality.

These stuffed sweet potatoes feel like a little victory for busy cooks: minimal active time, big flavor payoff, and plenty of flexibility. Make the recipe yours with whatever toppings your household loves, and enjoy the easy satisfaction of a delicious, nutrient-dense meal pulled together in under an hour.