Buffalo Chicken Stuffed Sweet Potatoes

Yield:
4 servings

Preparation Time:
15 min; Cook: 1 hour 20 min

Diabetic Friendly, Heart Healthy, Fiber Rich

Ingredients:

  1. 4 sweet potatoes
  2. 2 teaspoons olive oil
  3. 1/2 cup white onion
  4. 2 celery stalks, diced
  5. 1 large carrot, diced
  6. 1/2 cup mushrooms, chopped
  7. 2 cups rotisserie chicken, shredded
  8. 1/3 cup plus 1 tablespoon light mayonnaise, divided
  9. 1/4 cup plus 1 tablespoon buffalo sauce, divided
  10. 2 teaspoons garlic powder
  11. 1 teaspoon paprika
  12. 1 teaspoon chili powder
  13. 1/4 teaspoon cayenne pepper
  14. 2 tablespoons Worcestershire sauce
  15. salt and pepper, to taste
Directions:

Preheat oven to 400 degrees F. Using a fork, pierce potatoes all over and bake in oven for 45 minutes or until soft. Meanwhile, heat olive oil in pan over medium heat. Add the onion, celery, carrot, and mushrooms. Saute for about 15 minutes or until onions are translucent. Set aside.

After sweet potatoes are finished cooking remove from oven and turn the temperature down to 350 degrees F. When cool enough to handle, cut in half lengthwise and scoop out the flesh of the potato. When doing so, be careful to leave some flesh in the potato so that it does not lose its shape. Mix the sweet potato flesh with the vegetable mixture in a large bowl. Add the shredded chicken, 1/3 cup mayonnaise, 1/4 cup buffalo sauce, spices, and Worcestershire sauce. Mix until well combined, mashing sweet potato flesh. Season with salt and pepper to taste. Divide mixture evenly among sweet potato halves.

Mix remaining mayonnaise and buffalo sauce in a small bowl and pour over the top of the sweet potatoes. Place sweet potatoes back in the oven and bake for 10 more minutes.

Photo and food styling by Webstop


TDS 3