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Buffalo-style chicken sweet potatoes recipe

1 rating

If you like a little spice, then you’ll love these buffalo-style chicken jackets. Chicken is cooked in a buffalo-style hot sauce, with soured cream and paprika then piled on top of sweet potatoes with chopped celery for crunch. See method

Serves 2
Takes 20 mins
489 calories / serving
Gluten-free

Ingredients

2 large sweet potatoes, scrubbed clean and pricked all over with a fork
2½ tbsp soured cream
1/3 lemon, juiced
2 tsp Frank’s Red Hot Wings Buffalo Sauce, plus extra to serve
¼ tsp smoked paprika
1 tsp Worcestershire sauce
2 cooked chicken breasts, cut into rough chunks
1 celery stick, finely sliced
10g fresh chives, finely sliced

1 of your 5-a-day and high in protein

Each serving contains

Energy
2070kj
489kcal 24%
Fat
7g 9%
Saturates
3g 16%
Sugars
21g 23%
Salt
1.3g 22%

of the reference intake
Carbohydrate 71.8g Protein 30.3g Fibre 11.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Place the potatoes on a plate and microwave on high for 7 mins. Carefully turn over, using a pair of tongs, and microwave for a further 7-8 mins until they are soft in the centre. Cook for a little longer if your potatoes are particularly large.
Place on a tray in the preheated oven to crisp up whilst you make the filling.
In a bowl, mix together the soured cream, lemon juice, hot sauce, smoked paprika and Worcestershire sauce. Season to taste and add more hot sauce if you like it spicy.
Stir the chicken and most of the celery and chives through the sauce, mix until everything is evenly coated.
Cut the potatoes in half and divide the chicken filling between them. Top with the remaining celery and chives, and drizzle over some extra hot sauce, if you like.

See more Potato recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.