The glorious thing about these buffalo-stuffed sweet potatoes? You can eat them as an entrée or a hearty side dish, depending on what you pair them with. Danielle Walker’s Eat What You Love: Everyday Comfort Food You Crave is smart like that.
Another quick tip, straight from the author: “Cook the sweet potatoes and store them in an airtight container in the refrigerator for 5 days,” Walker said. “Warm them in a 425°F oven for 15 minutes before serving.” Hellooo meal prep.
Honey-Mustard Sheet Pan Salmon
6 Garnet sweet potatoes, scrubbed
⅓ cup plus 1 tablespoon melted ghee
2½ teaspoons coarse sea salt, divided
1½ pounds boneless, skinless chicken breasts or thighs
½ cup hot pepper sauce (such as Frank’s)
2 teaspoons white wine vinegar
½ teaspoon cayenne pepper
1 stalk celery, diced (¼ cup)
1 carrot, diced (¼ cup)
½ cup herb ranch dressing, for serving
Chopped fresh cilantro, for serving
1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Rub the skins of the sweet potatoes all over with 1 tablespoon of the oil and pat with 1½ teaspoons of the salt. Prick the potatoes with a fork a few times and place on the prepared baking sheet. Bake until tender, about 30 minutes.
3. Meanwhile, in a large pot, combine the chicken breasts, hot sauce, vinegar, cayenne and the remaining ⅓ cup ghee and 1 teaspoon salt. Simmer over low heat for 20 minutes until the chicken is fully cooked.
4. Remove the chicken from the pot and use two forks to shred the meat. Return the shredded chicken to the pot, add the celery and carrot and cook over medium heat for 10 minutes.
5. Cut slits in the tops of the roasted sweet potatoes and open them up a bit with a fork. Spoon the filling into the potatoes, drizzle with the ranch dressing, sprinkle with cilantro, and serve warm.