Buffalo Chicken Stuffed Yams

posted in: Main Dish | 12

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If you know anything about me, you know that I LOVE buffalo chicken anything, and that I also love making super simple meals! I had the idea to create these little guys, but I didn’t even realize just how delicious they would turn out. They’re so, so good!

The spiciness of this chicken is perfect with the sweetness of the yam. I personally prefer yams over sweet potatoes for this recipe, but feel free to use whatever is available or preferable to you. I served this with my ranch dressing, but it would be AMAZING with avocado as well!

If you happen to be in the Bay Area, I’ll be at Whole Foods in Dublin on Saturday 8/29 from 11am-1pm, along with a few of my favorite food bloggers! Come by and say hi, and help yourselves to some delicious Fork In The Road hot dogs and Farmhouse Culture Kraut that we’ll be serving up! I hope to see you there!

Happy cooking!

Buffalo Chicken Stuffed Yams

Ingredients

    For The Potatoes:
  • 3-4 medium sweet potatoes or yams
  • 1 tablespoon ghee or coconut oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite sized pieces (you could also use leftover, shredded chicken)

Instructions

  1. Preheat your oven to 425 degrees. Scrub your sweet potatoes, and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
  2. While the potatoes are baking, melt the ghee or coconut oil in a medium sized pan over medium heat. Add the onion to the pan and sauté until softened, about 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the chicken to the pan and sauté until cooked through. Add the zucchini and bell pepper to the same pan and sauté until cooked to your liking. Turn off the heat.
  3. Let’s make the quick buffalo sauce! Place the avocado oil, egg, lemon juice, mustard powder and salt in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Add the hot sauce to the container and blend once more.
    FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or vitamix, use the basic mayo recipe that can be found HERE . Then just add the salt and hot sauce!
  1. Pour the sauce into the pan with the chicken mixture, and stir well. Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the buffalo chicken mixture. Top with the chives, ranch dressing , avocado, or whatever your heart desires! Enjoy!!
http://livinglovingpaleo.com/2015/08/26/buffalo-chicken-stuffed-yams/

 

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12 Responses

  1. GiGi Eats Celebrities
    | Reply

    Pinning this deliciousness right this very second! I was thinking it was just going to be another recipe that I couldn’t eat – boy was I wrong! 🙂

    • livinglovingpaleo
      | Reply

      Thanks, Gigi!!

  2. lady sarah in london
    | Reply

    Another delicious sounding rrecipy. Will be sure to give this a go – thank you for a great blog.

    • livinglovingpaleo
      | Reply

      Thank you!!

  3. […] you know me, you know I looooove buffalo chicken anything! If you haven’t made my buffalo chicken stuffed sweet potatoes with ranch dressing, you must! They’re so, so good! I love how easy this dip is, and no one will ever guess that […]

  4. […] buffalo flavor as much as I do? Check out my other popular buffalo recipes – Buffalo Chicken Dip, Buffalo Chicken Stuffed Yams, Buffalo Chicken Tenders, Buffalo Chicken Meatballs, Buffalo Chicken Nachos & my Buffalo […]

  5. […] Buffalo Chicken Stuffed Yams  […]

  6. Heather Gm
    | Reply

    This sounds delish but I’m allergic to avocados. Suggestions for whole30 compliant? Thanks

    • livinglovingpaleo
      | Reply

      Hi Heather! The avocado oil is fairly easy to substitute in this recipe – any light tasting oil will work great instead! You could use macadamia nut oil, walnut oil, or even light olive oil. The only oil I really wouldn’t recommend is extra virgin olive oil, as it’ll give the ranch a really bitter taste. Avocado oil doesn’t really taste like anything, so any super light tasting oil will work perfectly! Hope that helps!

  7. […] Buffalo Chicken Stuffed Sweet Potatoes (adapted from Living Loving Paleo) […]

  8. Danica
    | Reply

    Could you do the chicken in the crock pot?

    • livinglovingpaleo
      | Reply

      Absolutely!

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