Skinny Buffalo Chicken Stuffed Sweet Potatoes (+ Video)

These skinny buffalo shredded chicken stuffed sweet potatoes drizzled with light blue cheese sauce are not only extra delicious, but they’re also very easy to make, healthy and less than 320 calories per serving! 

three baked sweet potatoes loaded with shredded buffalo chicken and skinny blue cheese sauce

I’ve had buffalo sauce on my to-make list for a long time. I mean, clearly, buffalo wings look amazing so I had to try it. But the thing is, apparently Frank’s RedHot sauce is the one and only hot sauce you should use to make buffalo sauce.

That’s what people from Buffalo, NY, USA say anyway. And it wasn’t available in Australia. Bummer.

So I had completely forgotten about this little project of mine until one day, Solal comes back from our local Montreal store and proudly shows me a bottle and says: “Look I’ve found a new hot sauce to try!”.

Naturally. Solal + hot sauce? Best friends. I mean… he snacks on hot peppers. It’s his thing.

Anyway, this new hot sauce was…Frank’s Red Hot sauce! Coincidence? I don’t think so. It was just a supernatural reminder to finally make a buffalo something.

Whoever’s out there, I heard your message loud and clear!

close-up of a baked sweet potatoes loaded with shredded buffalo chicken and drizzled with skinny blue cheese sauce!

Baked Sweet Potatoes + Buffalo Shredded Chicken + Blue Cheese Sauce = Foodie Heaven!

I didn’t think the internet needed yet another recipe for buffalo wings so I set my heart on something a little bit different and, may I say it, a little bit healthier.

Baked sweet potatoes, with a crispy skin and soft flesh, stuffed with shredded buffalo chicken. As a finishing touch, I added a drizzle of my skinny blue cheese sauce. O.M.G! Seriously.

These Buffalo Shredded Chicken Stuffed Sweet Potatoes are comfort food at its best. And you would think it has about 1 million calories per serving, right?

Newsflash: One of these stuffed sweet potatoes is only 320 calories! No, I’m not kidding. And it’s not even a tiny portion. It’s massive!

I’m telling you, you just have to try this healthy stuffed sweet potatoes recipe ASAP. Enjoy! 🙂

overhead shot of four baked sweet potatoes loaded with buffalo shredded chicken and drizzled with skinny blue cheese sauce

If you tried these Buffalo Shredded Chicken Stuffed Sweet Potatoes, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

Baked sweet potatoes loaded with buffalo sauce shredded chicken + skinny blue cheese sauce! So delicious and comforting! Find the recipe on #glutenfree #healthy #dinner
4.93 from 13 votes

Skinny Buffalo Chicken Stuffed Sweet Potatoes

These skinny buffalo shredded chicken stuffed sweet potatoes drizzled with light blue cheese sauce are not only extra delicious, but they're also very easy to make, healthy and less than 320 calories per serving! 

Course Main Course
Cuisine American
Keyword baked sweet potatoes, buffalo shredded chicken, glutenfree recipes, healthy comfort food recipes, light blue cheese sauce, post workout recipes, stuffed sweet potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 7 people
Calories 319 kcal


  • 7 medium sweet potatoes the ones with the orange flesh, skin on
  • 30 oz chicken breast 800 g, skinless boneless
  • 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
  • cilantro or parsley optional - to serve

Buffalo sauce


  1. Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.

  2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
  3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting. 

  4. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.

  5. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken. 

  6. Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately.

Recipe Video

Nutrition Facts
Skinny Buffalo Chicken Stuffed Sweet Potatoes
Amount Per Serving (1 sweet potato + 1 tbsp sauce)
Calories 319 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 95mg32%
Sodium 999mg43%
Potassium 887mg25%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 5g6%
Protein 28g56%
Vitamin A 18680IU374%
Vitamin C 4.5mg5%
Calcium 55mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Baked sweet potatoes loaded with buffalo sauce shredded chicken + skinny blue cheese sauce! So delicious and comforting! Find the recipe on #glutenfree #healthy #dinner

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All Seasons Recipes Chicken Clean Eating Fall Recipes Gluten free Main Dishes Meat Recipes Winter Recipes
  1. This recipe looks declicious, however, I see you have it tagged as gluten free and I just want anyone like myself that has celiac to know it is not – wortshire sauce has malt vinegar in it which is not gluten free! Just want everyone out there who suffer from the horrible celiac disease who are knew to it to be aware!

      1. info For Gluten Free Worcestershire Sauce
        The Wizard’s Sauces, Organic Gluten-Free Vegan Worcestershire Sauce ( This is very good) Worcestershire sauce .

        Hope that Helps 🙂 What a fun place i just happen to come across you on Pintrest ! 😀

    1. Ty so much iam celiac and very carefull what i eat i would like to try with out it also other stuff iam going try with potatoes and chicken and hot sauce see how it come dont care for ranch dressing keep fingers. Cross ty sandy

  2. Hubby and I both have Celiac and I’ll be making this tonight. Looks amazing. Just wanted to share that Lee & Perrins worchestire sauce is Gluten Free.

  3. Hi! This looks so tasty! I have a question, is this recipe spicy? And I was wondering if so, what can I substitute it with to make it less spicy

    1. I don’t find it very spicy, but I like spicy food. I’ve also made this recipe for friends and they didn’t complain about it so you should be good 🙂

  4. I just have a question about the portion size, I want to make this for just 2 people. Do you think approximately adjusting the portions will work?

  5. I took a risk tonight and made these for me and my husband. I knew I’d love them, but my husband wasn’t sure if he liked sweet potatoes or not. They ended up being a big hit! One thing- it took my sweet potatoes an hour to cook. Wasn’t expecting that, but now I know.

    1. So glad to hear it was a hit! Yes it definitely depends on the oven. I made them again last week with a different oven and it took about 40 minutes so it’s best to always check before taking them out of the oven.

  6. This was wonderful! Definitely spicy, but good spicy :)!! I was so excited to taste these flavors together and I loved it!

    1. That’s a tough question! I would use 1/3 cup tomato sauce and 1/3 cup Frank’s but the taste will be different and I can’t guaranty I won’t be spicy at all. It should be pretty mild though. The other option is to add more butter to dilute the strength of the hot sauce but you’d be upping the fat and calories content, if that matters to you.

  7. Just tried this recipie and it was amazing! My fiancé said its his favourite thing I’ve cooked to date and I’d probably agree! Yum!

  8. Hello from Buffalo, NY! I just pinned your recipe and it sounds so yummy I can’t wait to try it! You’re so right we only use Frank’s to make our chicken wings???? When I make these next week I’m going to try the sauce with just the Frank’s and the butter..that’s how we make our sauce for the wings..can’t wait to try them!

  9. I just made this recipe for lunch…. It was AMAZING! So flavorful and filling.. I will definetly be having this again very soon!! Thanks for this amazing healthy recipe!!

  10. I currently have this in a crock pot and am so excited for dinner! I also threw some cream cheese in…not so “skinny” I know. ????I’m going to cut and roast the sweet potatoes instead of stuffing them. For those weary of Worcestershire sauce you can use coconut Aminos in place.

    1. Sorry to hear that Megan! I personally LOVE the combo (and I know a lot of people do) but we all have different tastes 🙂 I hope you still enjoyed them separately!

  11. what program did you use for nutritional info on this recipe? I plugged it in to myfitness pal as written (minus the blue cheese) and it comes to 419 calories (without dressing)

    I am finding a LOT of recipes that have nutritional info posted on them online are not matching up with I plug them into a counter for myself. I am beginning to get frustrated..a few calories difference is fine but 100 plus can ruin someones day who is trying to stay on track.

    Sounds yummy though and even at my corrected calories count is worth a try.

    1. Hey Jessie! I totally understand your frustration, a few more calories or other macros can definitely make a big difference at the end of the day. For all the nutritional info on my website, I use the USDA food composition website. I found that what can make the biggest difference is the size/quantity of each ingredient you plug in. For this recipe, maybe you plugged bigger sweet potatoes than what I used? The blue cheese dressing could make a big difference too. I used my own recipe and it’s lightened up. Using a store-bought one would completely change the nutritional facts. As a rule of thumb, I’d recommend using the nutrition facts you see on recipes as an general estimation only, not precise medical information. If you need to count your calories and your macro, you’re better off counting yourself and plugging in the actual brands and quantity you’re using, just to be on the safe side. I hope this helps, and ENJOY if you’re trying this recipe! 🙂

      1. I agree. I’ve imported the recipe into MyFitnessPal, and even used only 1.25 lbs of chicken (you call for over 2 lbs), only five 5″ long sw. potatoes… and the recipe comes in at 550 calories per serving. Other than that- this REALLY is a FAVE lunch staple of mine.

        1. I had to scale mine back too. I eliminated the Blue Cheese Dressing and lowered the butter to 1.5 T instead of 4. Cal/336/F4/Carb 46/P30. Everything else is the same.

  12. Thank you for this recipe!! These are PHENOMENAL!! ???????? The sweetness of the sweet potato mixed with the buffalo sauce in the chicken is just to-die-for! This will be the third time we’ve made them. Thank you so much for the awesome recipe. I agree with the Frank’s red hot sauce. It makes the best buffalo sauce. I typically halve the sweet potatos and then stuff one half with the chicken mixture. This is such a great food prep meal. I’ll take it for the next couple days for work

    1. Aww thank you Kelly!! It always makes me super happy to know I’m not the only one obsessing over these Buffalo sweet pots! haha

  13. Thank you so much for this! My husband and I make this at least once every other week! Its literally our favorite dinner right now!!! :))

  14. We made these tonight, I’ve made buffalo everything and these were so ridiculously good. I made Bbq chicken for the kids and it was the perfect recipe to make mom and kids happy. We will be making these many times again. Yummy

  15. Awesome recipe and looks really great for guests! Been asked to share the recipe lots of times now. Thank you!!

  16. Hi, I am planning to make the chicken for me and kids. My husband however is vegetarian, do you think mushroom can be substituted (will not be cooked in water, but roasted in oven), or do you have another suggestion for chicken substitute?

    1. Hi Wan, I think thick mushrooms would be a great substitute! Make sure they’re still firm and not too tender, I think it would taste better.

  17. Hi! This looks wonderful! I look forward to trying it soon. I’m trying to pin it and I keep getting an error of ‘Sorry! This site doesn’t allow you to save Pins.’ no matter which method I use (including your share this post link). Is there a way to get around this or do you truly not want us to pin stuff (though it looks like there is a nice photo layout created specifically for a pin already?). Thanks in advance and thanks again for your recipe!

    1. hmmm this is really weird! I definitely let people pin my recipes, I actually encourage them to do so! I’m sorry you couldn’t pin this recipe – I will investigate to try and find what happened! Thanks for letting me know Paula 🙂

  18. Can I freeze these in freezer safe container and microwave when ready to eat? I’d love to incorporate this meal in my meal prep. I’m thinking I can just add the dressing and parsley after microwaving..

    1. Hi Amber! Yes, I think it should work fine. I would thaw them in the fridge the night before though, not directly in the microwave. And yes, definitely add the dressing and herbs after! I hope you’ll love this recipe and let me know to confirm they freeze well:)

  19. I’m from Buffalo and was looking for new recipes. This one is going in the book! It’s super easy, super YUMMY, husband (also from Buffalo approved and healthy. I couldn’t even finish one serving! Thank you

  20. In the process of making them as we speak!! The chicken and Buffalo sauce is absolutelty delicious! I’m gonna save the sauce recipe and use it for chicken salads even! I did want to mention however I cooked the sweet potatoes as mentioned and they aren’t nearly done!

    1. Thank you Sarah! Yeah sorry about the sweet potatoes, you’re not the first one to mention that, I think my oven of the time was really strong and the temperatures not completely accurate.

  21. These are a staple in our fam. Sooooo good! Pretty healthy dinner and my fam loves them! I make the blue cheese dressing too. I’m trying it with creme fresh this time, instead of Greek yogurt.

  22. I’m going to try this tonight but will eliminate the butter. After I put all the ingredients on MFP it was still 336 calories with 1.5 T of unsalted Butter. I am counting macro’s so I have to be pretty precise! But, I can’t wait to try it!!

      1. I tried it last night! I only used 1.5 T of butter. It was great!! It wasn’t too spicy for me! It was yummy!! I will have it again tonight!

    1. A lot of people told me the same thing – I think my oven of the time was very hot and probably not accurate with the temperature. What you could do to speed up the process is to pre-cook the sweet pots in the microwave if you have one (I’d say about 7-10 minutes on high) and finish them in the oven to get that “roasted in the oven” flavour. You could also cook them completely in the microwave, but it’s not as good as baked in the oven in my opinion.

  23. Awesome recipe. Easy and flavorful. Actually made chicken in a pressure cooker and shredded. Very moist.Frozen to shredded in 50 minutes.

  24. Hi Marie, I’m in Brisbane so if you can’t get Franks’ Hot Sauce here in Oz, can you substitute for Sriracha or would this be a completely different taste?

    1. Hey Gail! I actually found some Franks at Coles when I came back to Australia a months after I wrote this! Yoohoo 🙂 They only sold it in small bottles though, so you’d have to buy two. Sriracha wouldn’t really work here.

    2. Hey Gail! I actually found some Franks at Coles when I came back in Australia a months after I wrote this! Yoohoo 🙂 They only sold it in small bottles though, so you’d have to buy two. Sriracha wouldn’t really work here.

  25. I made this a few weeks ago and my “set in his ways” husband was quite dubious but I made him try it. He loved it and so did I! So delicious and easy! We’ve been having it every week ever since. Leftovers for work the next day heat up beautifully. Thanks for a great recipe!

  26. Do you know what the recipe would be if I cut this down to 4 servings? It’s just my husband and I – we won’t eat 7 potatoes. Thank you!

    1. I just installed a new recipe plugin and if you click on the number of servings in the recipe card, you can change it to 4 and it will automatically update the quantity 🙂

  27. Did you serve these w a side dish (or vegetable) or side salad? Or just own their own? Want to make these for dinner this week and just planning it all out!

    1. I haven’t tried but I think it would work fine yes. I wouldn’t freeze the sauce and the herbs though. Otherwise, I know this keeps well for about 5 days in the fridge. Hope this helps!

  28. I realize I’m late to the party, but I just found this recipe and tried it today – OMG, sooo good!! I had some bacon left over that I crumbled over the top (because, bacon) & it was legitimately amazing!

  29. I just tried this tonight and my fiancé who is a fairly picky eater absolutely loved this! This was so good and will definitely be a staple in our house! I love how pretty low calorie it is too since I’m trying to eat good for our wedding next year! Thanks so much for sharing this awesome recipe!🤗🍾

    1. Congrats on the wedding Rylee! And so glad to hear you both loved this recipe – including the picky future hubby 😉

    1. You can use arrowroot instead! It should work with flour too but I’ve never tried so I can’t be positive. Hope this helps Jen!

  30. These are soooo good. The only thing however is the potatoes took way longer than 30 minutes to cook. I make these all the time now because they’re so delicious but I pierce the potatoes with a fork first to cut down baking time. I also make shredded chicken in the crockpot to save time. Thanks for the recipe!!

    1. It’s crazy how all ovens are really different. I tried this recipe in a lot of different ovens now and every time the cooking time isn’t the same. It also depends on the size of your sweet potatoes. To speed up the process even more, you could also pre-cook them in the microwave for something like 5 to 10 minutes and finish it in the oven for that delicious roasted taste. So glad you love this recipe E! 🙂

  31. These are SO GOOD. I have an anova precision cooker, so I cooked the chicken sous vide. I also just microwaved the sweet potato because I’m lazy and didn’t want to use the oven and wait! Haha. Turned out perfectly. I also made your skinny blue cheese dressing recipe which is amazing! I made a ton of it so I will he saving it for later use!

  32. You far under estimate sauce to chicken ratio so this is not dry.

    It also lacks a bit of flavor beyond Franks
    You need a fresh pop to make it interesting

    Overall a Pintest fail

  33. Didn’t see a recipe of what the blue cheese drizzle is made with other then real blue cheese. What makes it runny to drizzle? Excited to try it soon. Have everything but the sweet potatoes.

  34. Wow!!!! Insanely good! The potatoes did take longer for me, but I’m sure that depends on size. I used salted butter but did everything else as directed and served with a side salad. I’ll be making this recipe again soon!

  35. I have a question. I have Sweet Baby Ray’s Buffalo Wing sauce. What is your opinion of using that instead of making your mix?

  36. Can’t express how good these are! The light sweet flavor of the potatoes and the perfect amount of heat from the chicken is a great combo! Love them! 🙂

  37. Hello – sounds yummy! I’m excited to try them! One question – do you think they could be all put together (minus the dressing) and then frozen for a future meal? Tips on the best way to do this, if so?

    1. I’ve never tried but I think it should work, yes! Don’t add the dressing and the herbs though.
      If you try, please come back and let us know how it turned out 🙂

  38. WOW! I’d give this more stars if I could. My husband and I loved this recipe, so healthy too! Something I learned a long time ago about preparing sweet potatoes, if you wrap them in foil, bake at 350 for 2 hours, then turn the over OFF and leave in for another hour, you get the most delicious carmelized melt in your mouth sweet potato! So, that’s how I made the potato. To save time, I had frozen individual chicken breasts and I just wrapped them in foil and cooked the same way w/ the sweet potato, all on parchment paper, so no cleanup! The sauce was amazing and I’m never making buffalo sauce another way again! Thank you soooo much!!!! A keeper for sure.

        1. Hi Amee. The sauce recipe is linked in the recipe card – you find it in the post for Chopped Brussels Sprout Salad! Cheers

  39. I found this recipe on Pinterest and made it tonight for dinner. Everything turned out great but I had to bake the sweet potato longer than the recommended time since mine were still hard in the middle

  40. So GOOD! Added some red onion and green onion on top in place of herbs that I did not have in house. Will definitely save this for future. Thank you!

  41. Made this last night for my Feast of the Dragon dinner party. Everyone ate it with gusto. The table conversation was fairly quiet except for multiple mmmmm….

    Thanx for giving me a great recipe!!!!

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