Buffalo Stuffed Sweet Potatoes

Can you believe this is the last week of the Meal of the Week email series 😢.  I can’t!  It’s been SO fun to find new recipes, test them on my family 😉, and then share them with you!  I hope you have gotten as much joy out of it as I have…and hopefully you have even shared a few recipes with your friends as well!

When I first set out on this hobby / adventure to blog and connect with other mamas over what to make for dinner?? I never imagined that I would be in touch with almost 400 people every single week. I honestly thought it would just be my mom, aunts, and cousins (who ARE part of this group 😉) but also lots and lots of other people too.

Now that I have successfully come out on the other side of the first year of motherhood, I want to focus my time on helping other mamas to do the same.  Even with over 10 years of experience as a pediatric nurse and caring for thousands of children, I still had a ton of questions as a new mama. (Give me a virtual high five if you have come out on the other side of that first year of motherhood craziness too!!🙌).

If you are still in the thick of it, know that you are not alone!  Having a million questions and feeling like you have no clue what you are doing some days is completely normal!

If you aren’t a mama, just know that especially in that first year, we might look like our normal selves, but we feel like completely different people.  Help a friend out!

Share This Little Mama Bear and Nurse Natalie’s Learning Library with a friend. 

………..I promise, she will thank you!

With that, here is our last Meal of the Week!!  If you are looking for more ideas for dinner, you can always find more of my favorite, easy, family friendly recipes here

Need a short cut to some delicious shredded chicken?  Try cooking it in your instant pot…even from frozen!

Meal of the week
Photo credit to Marie at Not Enough Cinnamon

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Buffalo Stuffed Sweet Potatoes

Marie @ Not Enough Cinnamon
Course Main Course
Cuisine American
Servings 7 Servings


  • 7 medium sweet potatoes the ones with the orange flesh skin on
  • 3 cups shredded chicken or steamed cauliflower
  • 7 tbsp blue cheese or ranch dressing
  • cilantro or parsley optional (for serving)

Buffalo sauce

  • cup Frank's Red Hot Original Sauce
  • 1 ½ tbsp white vinegar
  • ½ tsp Worcestershire sauce
  • ½ tsp garlic powder
  • 4 tbsp butter
  • 1 tsp cornstarch
  • 1 tbsp cold water


  • Preheat oven to 400F. 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.
  • In a large pot, over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting.
  • 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 or cauliflower. Mix thoroughly to cover chicken with sauce.
  • 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 togetheand stuff them with buffalo chicken or cauliflower.
  • Drizzle one tablespoon of blue cheese or ranch dressing on each sweet potato. Top with fresh herbs if using. Serve immediately.
Keyword Baked, Gluten Free, Healthy, Shredded Chicken

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