Baked Buffalo Chicken Sweet Potatoes with Rougarou Wing Sauce

Baked Buffalo Chicken Sweet Potatoes with Rougarou Wing Sauce


  • 2 large sweet potatoes
  • 1/3 c. non-fat plain Greek yogurt
  • 1/4 c. bleu cheese crumbles
  • 1/3 c. carrots, finely diced
  • 1/4 c. celery, finely diced
  • 1/3 c. yellow onion, finely diced
  • 1 c. chicken, cooked and shredded
  • 1/4 c. Rougarou wing sauce
  • 1/3 c. reduced fat Mexican blend shredded cheese


Poke sweet potatoes in a few spots with a small knife. Bake at 400 for 45 minutes or until soft. Remove the potatoes from the oven and allow to cool until you can handle them.

Meanwhile in a skillet over medium heat, sauté the carrots, celery and onions for 8-10 minutes. Add the chicken to the pan and toss with Rougarou so everything is well coated. Set aside.

Slice the potatoes in half lengthwise and scoop out the flesh, leaving 1/4" remaining around the edges so they hold their shape. In a food processor blend the sweet potato flesh, Greek yogurt and bleu cheese until smooth.

Fill the potato skins with whipped bleu cheese mixture and using the back of a spoon, create a small divot in the center. Evenly divide the chicken and vegetable mixture among the four halves, filling the divots. Top the halves with a tablespoon of shredded cheese and return to oven. Bake for 10-15 minutes or until the cheese is melted and potatoes are warmed through. Serve immediately.

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