Whole30 Loaded Buffalo Sweet Potatoes
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Course: dinner
Cuisine: dairy free, gluten free, paleo, Whole30
Servings: 6 people
  • 3 large sweet potatoes
  • 2 tsp olive oil
  • 2 large chicken breasts defrosted
Buffalo Sauce
  • 2 1/2 tsp hot sauce
  • 2 tsp lemon juice
  • 8 tsp olive oil
  • 1 tsp dijon mustard
  • 4 tsp white vinegar
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp ghee
  • 1/4 tsp paprika
Cashew Ranch
  • 1 tsp Tessame's ranch
  • 2 tbsp Forager's unsweetened cashew yogurt
  1. Preheat oven to 375F and line a baking sheet with parchment paper. Slice sweet potatoes lengthwise, drizzle with olive oil and place face down on the parchment. Bake for 40 minutes or until soft. Remove and let cool for 10 minutes.

  2. While the potatoes are baking, boil a large pot of water. Add chicken breasts to the pot and boil them for 25-30 minutes. Remove from the pot and shred with two forks.

  3. In a large bowl whisk together all of the ingredients for the buffalo sauce until thoroughly combined. Add in the shredded chicken and toss until it is evenly coated with the buffalo sauce. 

  4. In a small bowl whisk together the ranch and cashew yogurt, then set aside. Finely chop the chives for garnishing and set aside.

  5. To assemble, place the sweet potatoes face side up, using a fork gently make a well and fill with the shredded chicken. Drizzle with the cashew ranch and top with chopped chives.