Kate Lyman Nutrition

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MACRO-FRIENDLY RECIPE: BUFFALO & BBQ STUFFED SWEET POTATOES

We’re all about easy and yummy around here and these BBQ and Buffalo stuffed sweet potatoes check both of those boxes plus some. They don’t require a whole laundry list of ingredients and are also nutritious; they’re great for an easy weeknight dinner, game day, or even meal prep for your whole week! Personally, we plan to make these for the Superbowl and have been enjoying them often during this cold winter season. Hopefully, you and your family will love them too!

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HEALTHY MACRO-FRIENDLY RECIPE: BBQ & BUFFALO STUFFED SWEET POTATOES

PREP TIME:  10 minutes  | COOK TIME:  65 minutes  |  MAKES:  8 servings

WHAT YOU NEED:

  • 4 medium sweet potatoes (~130g each)

  • 400g shredded chicken (~1¼ lb. raw then cooked) we used our favorite Crockpot shredded chicken; you could also use canned chicken

  • 280g BBQ Sauce we used Stubb’s Sweet Heat OR 120g buffalo sauce we used Frank’s Redhot Buffalo*

  • 200g nonfat plain Greek yogurt

  • 120g shredded cheddar cheese (for BBQ flavor) OR 128g blue cheese crumbles (for buffalo flavor)*

  • chopped green onions for garnish

*NOTE: If making both flavors (half BBQ and half Buffalo), half the amount of sauce and cheese as listed above.

WHAT TO DO:

  1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking oil spray. Wash sweet potatoes and pierce each with a fork several times. Place on the baking sheet and bake for about 45 minutes or until soft.

  2. When sweet potatoes are done cooking, remove and slice them in half (length-wise) and let cool for about 5 minutes. Turn down the oven to 350 degrees. 

  3. While cooling, start to make the chicken mixture by adding shredded chicken and Greek yogurt to a bowl with your sauce of choice. If making some of each kind, separate the chicken into two separate bowls and add half of the yogurt to each along with half of the sauce to their designated bowls.

  4. Carefully (they will be hot!) scoop out the flesh of the sweet potatoes, leaving a thin layer with the skin to maintain the shape of the potato. Add the scooped sweet potato middle to the mixing bowl(s) with chicken, yogurt, and sauce and mix until well combined.

  5. Evenly distribute the mixture back into the skins and bake for an additional 15-20 minutes or until hot. Add cheese and bake until cheese is melted and then remove from the oven.

  6. Garnish with chopped green onions and/or other toppings of choice (like avocado!) and serve with a side of steamed or roasted veggies or a side salad to complete the meal.

MACROS PER SERVING: 

BBQ: 22P/9.5F/23C, 274 calories

Buffalo: 22P/9.5F/15C, 230 calories

1 serving is a stuffed sweet potato half

You can find the recipe in the MyFitnessPal database by searching: 

“KLN Recipe: BBQ Stuffed Sweet Potatoes” OR “KLN Recipe: Buffalo Stuffed Sweet Potatoes”


For more easy, macro-friendly recipes like this one, be sure to download our free meal prep cookbook, Everyday Macros. It’s full of batch recipes and meal ideas for your whole week! Also check out these other macro-friendly recipes, perfect for the Big Game:

Macro-friendly Dips for your next Tailgate

Sweet Potato Turkey Chili

Easy Airfryer Quesadilla

Airfryer Pizza Quesadilla