Stuffed Buffalo Chicken Sweet Potatoes
•7 medium sweet potatoes (with the Orange flesh), skin on •30 oz. Boneless Chicken breast
•Cilantro or parsley, optional
•⅔ Cup Frank's Red Hot Original Sauce
•1 ½ Tbsp White vinegar
•½ tsp Worcestershire sauce
•½ tsp Garlic powder
1. Preheat oven to 400° F. Line a large baking sheet with aluminium foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with knife) Turn off the oven and keep sweet potatoes inside to keep them warm.
2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks (I use a hand mixer!) 3. In another large pot (you can use the same pot from the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce and garlic powder. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
4. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so the two part stay attached) and stuff them with shredded buffalo chicken. Enjoy! 😍