Eosinophilic Esophagitis Friendly Dairy Free Buffalo Chicken Stuffed Sweet Potatoes

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Eosinophilic Esophagitis Friendly Dairy Free Buffalo Chicken Stuffed Sweet Potatoes

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Ingredients

4 servings

For the sweet potatoes

4 medium sweet potatoes (about 8 oz each)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt

For the buffalo chicken

1.5 lbs boneless, skinless chicken breasts
2 cups low-sodium chicken broth
½ cup frank's redhot sauce (or other cayenne-based hot sauce)
2 tbsp dairy free butter, melted
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp black pepper

For the dairy-free ranch drizzle

⅓ cup vegan mayonnaise
2 tbsp unsweetened dairy free milk
1 tbsp fresh lemon juice
½ tsp dried dill
½ tsp garlic powder
¼ tsp onion powder
¼ tsp salt

For serving

3 scallions, thinly sliced
1 stalk celery, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Rub the sweet potatoes all over with olive oil and sprinkle with salt. Place on a baking sheet and bake for 45–55 minutes, until a fork slides through the thickest part with no resistance and the skins are slightly wrinkled.
2
While the sweet potatoes bake, place the chicken breasts in a large saucepan and pour in the chicken broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.

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