Shredded Buffalo Chicken Sweet Potato Boats

OH MY GOODNESS, you guys. You will die. I mean, not actually die. You know when you eat something so delicious that a little part of you just kinda dies because it’s so amazing. Ugh, I’m not explaining this correctly…

I’m making a really focused effort to bring you guys healthy, lighter, easy meals. I did an Instagram poll and so many of you are wanting some savory meals. After all the holiday cookies and indulgences, everyone is wanting a reset and looking for recipes to fuel their bodies with real, whole, healthy food.

So I’m excited to share some easy delicious meals with you guys. I LOVE these Shredded Buffalo Chicken Sweet Potato Boats. They feel super indulgent but are packed with lighter, healthier ingredients. They’re easy enough for a weeknight dinner recipe, but they feel indulgent enough that they’re perfect for a game day or Super Bowl treat.

I made these for dinner the other night and Jaryd had a major wow moment when he took his first bite. He was really jazzed about them. ALSO!! I made these during the day and reheated them in the oven before dinner time and the blue cheese got all nice and melty and it was fab. If you want to make these ahead, they’ll be amazing!

So let’s make some Shredded Buffalo Chicken Sweet Potato Boats!!

First, cut the sweet potatoes in half lengthwise. Rub them with avocado oil and place the flat side down on a lined baking sheet. Roast in the oven for 30 minutes, or until they are soft and the outer skin is kind of wrinkly.

While the sweet potatoes are roasting, cook the chicken. Bring a pot of water to a boil and place the chicken in. If you’re using tenders, boil for about 10 minutes until the chicken is cooked through and the center is no longer translucent. If you’re using breast, the cook time may be longer.

Transfer the chicken to a cutting board and use two forks to shred and pull apart the chicken breast.

Place all the shredded chicken in a bowl and mix it well with the buffalo sauce.

When the sweet potatoes are done roasting, turn them over and mash the centers a bit with the fork to make a little divot in the center. Divide the shredded chicken between the sweet potatoes.

Sprinkle with blue cheese (optional but recommended) and garnish with cucumbers, celery, or carrots!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Shredded Buffalo Chicken Sweet Potato Boats

These Shredded Buffalo Chicken Sweet Potato Boats are easy enough for a weeknight dinner, but the flavorful and indulgent enough for a game day treat!

Recipe by:Lindsay Grimes

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Prep: 10 minsCook: 30 minsTotal: 40 mins

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Servings: 6 1x

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Ingredients

• 3 sweet potatoes, cut in half lengthwise
• 2 tablespoons avocado oil
• 1 lb. chicken breast (tenders work too)
• 1/2 cup Buffalo sauce
• 1/4 cup blue cheese crumbles (more or less depending how you like it!)
• handful cucumbers (celery or carrots work too)

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Instructions

1. Preheat oven to 400F.
2. First, cut the sweet potatoes in half lengthwise.
3. Rub them with avocado oil and place the flat side down on a lined baking sheet.
4. Roast in the oven for 30 minutes, or until they are soft and the outer skin is kind of wrinkly.
5. While the sweet potatoes are roasting, cook the chicken.
6. Bring a pot of water to a boil and place the chicken in. If you’re using tenders, boil for about 10 minutes until the chicken is cooked through and the center is no longer translucent. If you’re using breast, the cook time may be longer.
7. Transfer the chicken to a cutting board and use two forks to shred and pull apart the chicken breast.
8. Place all the shredded chicken in a bowl and mix it well with the buffalo sauce.
9. When the sweet potatoes are done roasting, turn them over and mash the centers a bit with the fork to make a little divot in the center.
10. Divide the shredded chicken between the sweet potatoes.
11. Sprinkle with blue cheese (optional but recommended) and garnish with cucumbers, celery, or carrots!

© The Toasted Pine Nut

Enjoy!! xo