Our Air Fryer Buffalo Chicken Sweet Potatoes are tasty, easy, and perfect for meal planning. You have tender orange sweet potatoes bursting with flavor and nutrition stuffed with mildly spicy buffalo shredded chicken. Then, you generously top it with a drizzle of ranch dressing and little nuggets of blue cheese. It’s a filling meal ideal for a weeknight dinner.
This recipe is perfect for everyone who’s a fan of buffalo chicken. It’s got a kick, but it’s not overpowering. It will keep you full for a long time (you may only need half of a sweet potato) as it comprises complex carbs.
By the way, for this recipe, we recommend using our air fryer shredded chicken recipe unless you have leftover rotisserie chicken.
Why You’ll Love This Recipe
- You’ll love the combination of creamy sweet potatoes and spicy shredded buffalo chicken, tangy ranch, and blue cheese. It’s a flavor you’ll look forward to.
- It’s so delicious you’ll forget how healthy and nutritious it is. Sweet potatoes are jam-packed with vitamins, fiber, and antioxidants. Just don’t go too crazy with the ranch dressing.
- Cooking sweet potatoes in the air fryer is much quicker than cooking in the oven. You have to love the time savings!
- This versatile meal can be your dinner or lunch or even transformed into an appetizer to satisfy hungry party guests.
- It’s customizable! Want it less spicy? Add less buffalo sauce. Or jazz it up with other toppings like sliced green onions.
- Sweet potatoes reheat well, making for great leftovers. So, make them in advance and reheat them later in the week for easy meal planning.
- It’s pretty! Just look at that delicious presentation!
- Sweet Potatoes – We tend to go for the familiar Beauregard or Jewel sweet potatoes (the ordinary orange sweet potatoes you find at the grocery store) with a preference for round over elongated as these tend to cook more evenly. However, any shape will work.
- Shredded Chicken – This is your opportunity to use up all that leftover rotisserie or see our air fryer shredded chicken recipe. Our recipe uses chicken breast.
- Hot Sauce – We love Frank’s Red Hot Sauce, but feel free to use your favorite brand.
- Butter – This simple ingredient turns hot sauce into a silky, buttery sauce to soak your chicken.
See the recipe card for quantities.
How to Make Air Fryer Buffalo Chicken Sweet Potatoes
Rinse and dry the potatoes, then poke them with a fork as shown.
Coat each sweet potato with oil. We like brush them with olive oil to prevent our hands from getting oily. Then, sprinkle with salt and bake at 370 degrees for 40 minutes.
While potatoes are cooking, combine the shredded chicken with buffalo sauce.
When the sweet potatoes are done, cut them down the middle lengthwise. Be careful not to cut them all the way through. Then, stuff the sweet potatoes with the shredded buffalo chicken and add your favorite.
Then, stuff the sweet potatoes with the shredded buffalo chicken and add your favorite toppings like blue cheese and ranch dressing.
BBQ Sauce – swapping buffalo sauce for BBQ is an easy way to change this recipe. The result is a sweet and smoky flavor. Top it with green onions and cheddar cheese.
Ranch – omit the buffalo sauce and mix the shredded chicken with ranch dressing. Then top it with crumbled bacon and chives.
Italian – season the chicken with Italian seasonings and top it with mozzarella, sun-dried tomatoes, and a healthy drizzle of balsamic glaze.
Thai Curry – toss the chicken in a creamy Thai curry sauce. Then top it with cilantro and crushed peanuts.
Jerk Chicken – flavor the shredded chicken with jerk seasonings and top it with mango salsa for a taste of the Caribbean.
Equipment We Recommend
Storing and Reheating
For Sweet Potatoes:
To store air fryer sweet potatoes, let them cool to room temperature, then place them in an airtight container and refrigerate for up to 3-4 days; for more extended storage, wrap them individually and freeze for up to 3 months.
To reheat air fryer sweet potatoes, place them back in the air fryer at 350°F for about 3-5 minutes or until they are heated through and regain their crispness.
For Buffalo Shredded Chicken:
Store shredded buffalo chicken in an airtight container in the refrigerator for 3-4 days, or freeze it for longer shelf life, up to 3 months.
To reheat buffalo shredded chicken, warm it gently in a skillet over medium heat or use the microwave, stirring occasionally, until heated through.
- Choose sweet potatoes that are medium-sized and have firm, smooth skins. This makes them cook evenly, and they are easier to handle.
- Stick a fork into the sweet potatoes a few times and cook them in the air fryer. Turn them over halfway through so they get crispy all around.
- Serve the buffalo chicken stuffed sweet potatoes right after you take them out of the air fryer. They’re best when warm and the filling is juicy.
Any variety works, but many prefer Jewel, Beauregard, or Garnet sweet potatoes for their sweetness and texture.
Yes, you can prep the sweet potatoes and buffalo chicken in advance. Please store them separately in the fridge and assemble them before serving.
The spiciness depends on the buffalo sauce used. You can adjust the heat by choosing a milder sauce or reducing its amount.
Yes, both chicken breasts and thighs work well. Breasts are leaner, while thighs are more flavorful and tender.
Looking for other recipes like this? Try these:
Air Fryer Buffalo Chicken Baked Sweet Potato
- 2 Medium Sweet Potatoes
- 1 Tsp Olive Oil
- 2 Cups Shredded Chicken Breast
- 1/2 Cup Franks Hot Sauce
- 1/4 Cup Unsalted Butter
- Ranch Dressing Optional
- Blue Cheese Crumbles Optional
- Green Onions Optional
- Rinse and pat dry each potato. Poke holes all over with a fork and drizzle with olive oil.
- Preheat the air fryer to 370 degrees. Bake for 40-45 minutes or until the potato is fork tender.
- In a small saucepan, add the butter and heat until melted. Add the hot sauce and whisk until combined.
- Mix the shredded chicken and the buffalo sauce.
- Cut a slit in the top and add the chicken mixture. Top with ranch dressing, blue cheese crumbles and green onions. Enjoy!
- Refrigerate sweet potatoes in an airtight storage container for up to 1 week.
- Reheat the sweet potatoes to 370 degrees for 5-7 minutes.
- This recipe can easily be doubled.