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
  • 1 pound chicken breasts
  • 1 teaspoon Cajun seasoning (no salt added)
  • 1 teaspoon pink himalayan salt (or 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 (or can use plain greek yogurt if desired)
  • 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.
Nutrition Information
Serving size: 1 potato with topping Calories: 588 Fat: 42g Carbohydrates: 25g Sodium: 1200mg Fiber: 4g Protein: 28g
Recipe by at https://www.cookingupclean.com/buffalo-chicken-sweet-potato-boats/