Buffalo Chicken Stuffed Sweet Potatoes

Ingredients:

2 small skinless boneless organic chicken breasts

1/4 cup Frank’s Red Hot hot sauce

1/4 tsp Worcestershire sauce

1/2 tsp white vinegar

~2 tbs organic pastured unsalted butter

1/4 tsp garlic powder

1/4 tsp smoked paprika (optional)

1/2 tsp arrowroot starch

1 tbs filtered water

Optional: organic cheese, sour cream or ranch dressing, butter, chopped chives or parsley.

Instructions:

Preheat oven to 450°F. Wash sweet potatoes and poke the skin with a knife creating small slits on the potato. Bake for about 30-45 minutes or until the potato is fork tender.

Place the chicken breast and a medium saucepan and cover with water and bring to a boil. Reduce heat to medium and cook for about 30 minutes or until chicken is cooked thoroughly. (Alternatively cook the chicken in the instant pot for about 25 minutes with 1/3 cup water, paprika, garlic and salt).

Remove chicken breast from water and transfer to a cutting board. Shred the chicken breast with two forks. Set aside.

In a medium saucepan add the hot sauce, butter, vinegar, Worcestershire sauce and garlic powder. Over medium heat, whisk until thoroughly combined.

Add the arrowroot powder and water. Whisk until the sauce has thickened. Remove from heat.

Add the shredded chicken to the sauce mixture. Mix well until the sauce is evenly distributed throughout. Set aside.

Partially slice the potatoes lengthwise. Add the buffalo chicken inside the sweet potato.

Optionally top with ranch dressing, cheese, butter, parsley or chives. Enjoy!