Buffalo Chicken Sweet Potatoes


Prep time:
Cook time:
2 Ratings
These Buffalo Chicken Sweet Potatoes are so flavorful and creamy and make for a great lunch or dinner. They also would be perfect to make during meal-prep on a Sunday night. This recipe is nutritious and filling, the best part? They are gluten-free, and easy to put together for a Whole30 or Paleo weeknight dinner recipe.


  • 2 medium chicken breasts
  • salt
  • 4 large or 8 small sweet potatoes
  • 2 green onions
  • 3 tbsp mayonnaise
  • 1/2 cup + 1 tbsp hot sauce (like frank's hot sauce)
  • 1 tbsp ranch dressing
  • 1/2 tsp garlic powder
  • 1/2 tsp salt


  1. Wash sweet potatoes and prick all over with a fork. Place on air fryer racks, bake for 30 minutes at 350 degrees.
  2. Season chicken breasts generously on both sides with salt. Place on the rack. Bake for 15 additional minutes.
  3. In a bowl, mix together mayonnaise, hot sauce, ranch dressing, garlic powder, and salt. Set aside.
  4. Thinly slice two green onions and mix into your sauce.
  5. Remove chicken and sweet potato from the air fryer. Let your chicken cool slightly. Shred chicken, either by hand with two forks or with a stand or hand mixer. In a small bowl, stir together all sauce ingredients until smooth. Pour over chicken and add white and light green parts of sliced green onions. Stir until well combined.
  6. When sweet potatoes are soft, remove from air fryer and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the sweet potato a little. Stuff with buffalo chicken mixture and top with more ranch dressing and garnish with dark green parts of sliced green onions. Enjoy!