I’m here to tell you that nothing saves my Whole 30 like having baked sweet potatoes on hand. This recipe has saved me when I want something that feel wholly un-Whole 30, and I’ve packed it with nutrient dense veggies so you while you may feel like you are splurging you are in fact having a wholesome meal!

Buffalo-Chicken Sweet Potatoes

Recipe is for 4 totally loaded, absolutely irresistible sweet potatoes

4 sweet potatoes, scrubbed and baked at 450* for 1 hour
1lb boneless skinless chicken thighs
1/4 c. chopped green pepper
1/4 c. chopped carrot
1/4 c. finely sliced celery
1/4 c. finely sliced green onion
1/2 c. Noble Made Buffalo Sauce or 4 tablespoons hot sauce whisked with 1/3 c. olive oil or clarified butter

Sprinkle the chicken thighs with a pinch of cayenne, 1/2 tsp. of salt, and a few cracks of black pepper. Steam or bake until done. Let the chicken cool for 10 minutes, then shred, and rough chop the shredded chicken. Mix all the ingredients together and load 1/4 of the chicken mixture into a split open baked sweet potato. Make sure the sweet potato is cut open lengthwise and pinch the ends and smush them toward the middle so the opening is a wide base for all the ingredients. After the sweet potatoes are stuffed, pop them back in the oven for 15 minutes at 325*, so you can prep the veggie ranch.

Veggie Ranch

1 c. homemade or store-bought Whole 30 compliant mayo
1/2 rib celery sliced thin
1/4 c. baby spinach
1/4 c. (scant) diced bell pepper
1 tbsp. chopped parsley
1 tsp. chopped dill
1 tbsp. chopped chives
juice of 1 small lemon
3 tbsp. olive oil
1 tsp. salt & a few cracks of black pepper
1 dash hot sauce (optional)

Blend all the ingredients together in a high powered blender until smooth, the mixture is GREEN and very fresh tasting. When you pull the sweet potatoes out of the oven, let them cool for a few minutes, then drizzle the ranch on top (I do it quite liberally) and enjoy!

Whole 30 Buffalo Chicken Sweet Potatoes with Veggie Ranch