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Buffalo chicken sweet potatoes

The secret to our best-ever cheat’s buffalo chicken? Frank’s hot sauce, honey, butter and barbecue chook. It’s smooth and velvety with a spicy kick, and pairs perfectly with the creamy blue cheese topping.

Allergens: Recipe may contain milk, egg and lactose.


13 Ingredients


  • 4 small (about 300g each) sweet potato, unpeeled, scrubbed

  • 80ml (1/3 cup) Frank’s RedHot Original Cayenne Pepper Sauce (see tips)

  • 2 tbsp honey

  • 1 tsp white vinegar

  • 80g butter, chopped

  • 1/4 tsp garlic powder

  • 1/2 barbecue chicken, skin and bones removed, meat shredded

  • 2 tbsp sour cream

  • 2 tbsp mayonnaise

  • 1 tbsp milk

  • 1 tbsp chopped fresh chives, plus extra, to serve

  • 50g blue vein cheese, crumbled

  • Extra virgin olive oil, to drizzle (optional)

4 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Wrap each sweet potato
    (4 small (about 300g each) sweet potato, unpeeled, scrubbed)
    in foil. Place on a baking tray. Roast for 45-55 minutes or until tender when pierced with a skewer in the centre.

  • Step 2

    Meanwhile, place the hot sauce
    (80ml (1/3 cup) Frank’s RedHot Original Cayenne Pepper Sauce (see tips))
    , honey
    (2 tbsp honey)
    , white vinegar
    (1 tsp white vinegar)
    , butter
    (80g butter, chopped)
    and garlic powder
    (1/4 tsp garlic powder)
    in a saucepan over medium heat. Cook, stirring, for 4 minutes or until melted and well combined. Add the chicken
    (1/2 barbecue chicken, skin and bones removed, meat shredded)
    and toss until well coated. Cook, stirring, for 3 minutes or until heated through.

  • Step 3

    Combine the sour cream
    (2 tbsp sour cream)
    , mayonnaise
    (2 tbsp mayonnaise)
    , milk
    (1 tbsp milk)
    and chopped chives
    (1 tbsp chopped fresh chives, plus extra, to serve)
    in a small bowl. Season.

  • Step 4

    Remove foil. Carefully cut each sweet potato in half lengthways, making sure to cut only about halfway through. Fill the cut with the chicken mixture. Drizzle over the sour cream sauce. Scatter over cheese
    (50g blue vein cheese, crumbled)
    and extra chives. Drizzle over a little oil
    (Extra virgin olive oil, to drizzle (optional))
    , if using.
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Recipe Notes

  • Find Frank’s hot sauce at supermarkets.
  • Swap the hot sauce for plain tomato sauce if you don’t like too much heat.
  • For a vego version, replace the chicken with canned kidney beans or black beans.

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