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Skinny buffalo chicken stuffed sweet potatoes Recipe

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This recipe for Skinny buffalo chicken stuffed sweet potatoes is from The Steere Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 medium sweet potatoes with skins on
30oz canned boneless skinless chicken breast
7 TBSP skinny blue cheese sauce (see recipe below)
Cilantro or parsley optional

Buffalo sauce
2/3 cups franks
4 tbsp unsalted butter
1 1/2 tbsp white vinegar
1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp corn starch dissolved in 1 tbsp water

Skinny blue cheese sauce
3/4 cup blue cheese crumbles, 1 cup plain Greek yogurt, 1 tbsp white vinegar, 1/2 tbsp honey, 1/4 tsp pepper,
1/4 tsp nutmeg, salt to taste
Directions:
Directions:
Preheat oven 400*. Line baking sheet with foil. Bake sweet potatoes on sheet for 30 min or until fresh and tender. Turn over and keep potatoes warm.

In another large pot over medium heat combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while melting. When butter is melted stir in corn starch mixture. Whisk sauce until thickened, about 30 seconds. Add chicken, make sure chicken is mixed in thourghly. Turn off heat.

Take sweet potatoes out of oven. Cut in half lengthwise making sure not to cut potatoes all the way through. Stuff with shredded buffalo chicken. Drizzle 1 tbsp of blue cheese sauce or ranch on each sweet potato. Top with fresh herbs. Serve immediately.
Number Of Servings:
Number Of Servings:
7
Personal Notes:
Personal Notes:
This is 6 points for weight watchers!!

 

 

 

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