Buffalo Chicken Stuffed Sweet Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 small or 50g

• Celery

  Raw

  1 stalk, medium or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Salt

  Table

  1 dash or 0.4g

• Spinach

  Raw

  1 cup or 30g

• Canned chicken

  No broth

  2 cup or 410g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cheddar cheese

  ½ cup, shredded or 56g

Directions

1. Preheat the oven to 400°F. Scrub and pierce the sweet potatoes several times with a fork, then place on a parchment-lined baking sheet and bake until tender when pierced, about 30 minutes.
2. Meanwhile, heat a little oil in a skillet over medium heat. Add the onion, carrots, celery, garlic, scallions, and salt to taste.
3. Cook, stirring, until the vegetables are soft, about 8 minutes. Stir in the spinach just until wilted, then transfer everything to a mixing bowl to cool slightly.
4. Add the canned chicken, mayonnaise, hot sauce, and black pepper to the bowl. Mix until evenly combined and adjust seasoning to taste.
5. When the sweet potatoes are tender, carefully halve them lengthwise. Scoop out the flesh, leaving about 1/4–1/2 inch of potato in the skins. Mash the flesh into the filling and switch the oven to high broil.
6. Arrange the potato skins on a rimmed baking sheet. Fill each with a heaping spoonful of the buffalo chicken mixture and top with shredded cheddar. Broil until the cheese is melted and bubbly, 2–3 minutes. Serve hot.