Buffalo Chicken Stuffed Sweet Potato

Recipe from Episode 13: Building Dreams Together

Buffalo Chicken Stuffed Sweet Potatoes 

Ingredients:

• 1lb boneless chicken breast (ButcherBox)

• 2 medium sized organic sweet potatoes

• Salt and pepper

• Ranch dressing, blue cheese dressing, or Greek yogurt

• Cilantro or parsley (optional)

Buffalo Sauce:

• ½ cup Frank’s Red Hot Original Sauce

• ¾ tbsp white vinegar

• ¼ tsp Worcestershire sauce

• ¼ tsp garlic powder

• 2 tbsp unsalted butter

• ½ tsp cornstarch + ½ tsp water

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, place the sweet potatoes on it and bake for 40-45 minutes or until you can easily pierce with knife. Turn off oven and leave sweet potatoes in there to keep warm.

2. Pat your chicken breasts dry and season with salt and pepper. You can either boil chicken in a large pot by covering chicken with water and boiling on medium high heat for 30 minutes or grill chicken on medium high heat until internal temperature is 165 degrees.

3. Let chicken rest until cool and then shred using two forks.

4. In a small pot over medium heat combine hot sauce, white vinegar, Worcestershire sauce, and garlic powder. Next add the butter and whisk as the butter melts. When the butter in done melting, stir in cornstarch dissolved in ½ tbsp of water. Turn off heat.

5. Add chicken to the sauce and mix thoroughly.

6. Take sweet potatoes out of oven and cut length wise without cutting all the way through. Stuff them with the buffalo chicken.

7. Drizzle your dressing or Greek yogurt, top with fresh herbs if using, and ENJOY!