Buffalo Chicken Sweet Potato Boats - Cooking Up Clean

Buffalo Chicken Sweet Potato Boats

buffalo chicken boats

Holy cannoli.  Have you ever planned a family reunion?  If you have, you probably know my pain.  My cousin and I are trying to find a location that suits our family style with a mix of camping and cabins, has kid activities, is in a location convenient for all of us, doesn’t cost a million dollars AND still has availability.  It’s becoming quite the challenge to just find places that have availability even 8 months in advance for cabins.  Who would have thought!

Anyway… let’s talk about something easier than figuring out a family reunion.  Easy, like Buffalo Chicken Sweet Potato Boats to be exact.  I like things that are easy.  The buffalo chicken filling can be made in advance simmering in the crockpot or it’s an easy way to use leftovers.  I chose to crockpot the chicken breasts while I was out for the day so they were super tender and easily shreddable.  Then the remaining ingredients come together quickly while the sweet potatoes are baking.  I used this one minute homemade mayo recipe to provide the creaminess for this dish and the cheese is optional if you don’t do dairy.  Top the piping hot taters with the chicken mixture and a sprinkle of chives and you have buffalo chicken sweet potato boats! 

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Buffalo Chicken Sweet Potato Boats
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: paleo, dairy free, gluten free
Serves: 6
Ingredients
  • 4 chicken breasts
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon salt (smoked salt is super in this dish if you have it!)
  • ½ cup grated carrots
  • 2 stalks of celery, diced
  • 1 cup shredded cheese (optional)
  • 1¼ cups mayonnaise, preferably homemade
  • 6 tablespoons cayenne pepper sauce (like Frank's red hot)
  • ¼ cup water (if needed for extra moisture)
  • 4-6 sweet potatoes
  • fresh chopped chives for garnish
Instructions
  1. Season chicken breasts with the cajun seasoning and cook either in crockpot on low for 4-5 hours or roast them until tender enough to shred. Leftovers are also good for this. Shred them up and place in a saucepan.
  2. Preheat oven to 400 degrees and bake sweet potatoes about 45 minutes until they are tender.
  3. While potatoes are baking, mix the filling. Place the chicken with all other ingredients except potatoes in a saucepan and mix together. Heat until celery becomes softer and ingredients are nice and creamy.
  4. Split open baked potatoes with a knife and top with a heaping scoop of buffalo chicken filling.

 


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