Basically, all the best components of girl dinner, in one savory dish, these Buffalo Chicken Kale Caesar Stuffed Sweet Potatoes are my newest hyper-fixation meal. The tangy buffalo sauce is a match made in heaven with my homemade caesar dressing (anchovie free!). You get the perfect flavor combination with sweetness from the potatoes, spice from the chicken, crunch from the walnuts, and the coolness of the salad for the perfect bite every time. These stuffed potatoes will be on your dinner rotation in no time. And of course, as a true girl dinner, they’re served best with a fun drink!

plated sweet potatoes topped with kale caesar salad and buffalo chicken

sheet tray of buffalo kale caesar stuffed sweet potatoes

overhead shot of ingredients including caesar dressing, walnuts, sweet potatoes, kale, panko, etc

Buffalo Chicken Kale Caesar Stuffed Sweet Potatoes Ingredient Notes:

Sweet potatoes: I prefer sweet potatoes to contrast the heat of the buffalo sauce, but you can also use russet potatoes instead. Make sure to roast your sweet potatoes cut side down to achieve those crispy, caramelized edges. Cook time can vary depending on the size of your potato, so always confirm that they are fork-tender before turning off your oven.

Buffalo sauce: My absolute favorite buffalo sauce is the perfect level of tangy and heat for this recipe. You can also leave out the buffalo and enjoy as a regular caesar salad over the sweet potatoes!

Walnuts: A superfood packed with omega-3s, walnuts are the perfect crunchy crumb coat to our chicken and additional topping. To save time chopping, you can also throw them in a food processor and pulse until finely chopped.

Kale: The key to a good caesar salad is all in the choice of lettuce in my opinion. You can always opt for a romaine here, but I prefer a sturdier green like kale, which holds up well in the fridge even when dressed. You can also massage your kale with lemon juice or olive oil before preparing the salad to break down the fibers for easier digestion.

Caesar dressing: I like to skip the anchovies and prepare a simple homemade, vegan caesar dressing using tahini, lemon juice, dijon mustard, garlic, kosher salt, ground black pepper, and onion powder. The tahini gives the dressing a nutty, earthy flavor that mimics traditional caesar dressing, but you can also opt for your favorite recipe or store bought bottle.

chicken dredging stations with flour in one bowl, egg in another, and walnuts and panko in another

chopped kale tossed in caesar dressing in a stainless steel bowl

sweet potatoes roasted face down on sheet pan

Buffalo Chicken Kale Caesar Stuffed Sweet Potatoes

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Chill time

minutes

Basically, all the best components of girl dinner, in one savory dish, these Buffalo Kale Caesar Stuffed Sweet Potatoes are my newest hyper-fixation meal. The tangy buffalo sauce is a match made in heaven with my homemade caesar dressing (anchovie free!). You get the perfect flavor combination with sweetness from the potatoes, spice from the chicken, crunch from the walnuts, and the coolness of the salad for the perfect bite every time. These stuffed potatoes will be on your dinner rotation in no time. And of course, as a true girl dinner, they’re served best with a fun drink!

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Ingredients

FOR THE SWEET POTATOES
4 medium sweet potatoes, halved lengthwise
olive oil
kosher salt
FOR THE BUFFALO CHICKEN & CRUMBS
3/4 cup walnuts, divided
3/4 cup gluten-free panko, divided
1/3 cup tapioca flour (or arrowroot starch)
kosher salt
ground black pepper
garlic powder
1 large egg
1 pound boneless, skinless chicken breast, halved or pounded into 1/2-inch thick slices
avocado oil, for cooking (or other neutral oil)
1/2 cup buffalo sauce
FOR THE KALE CAESAR
4 ounces tuscan or curly kale, very finely chopped
1/2 cup caesar dressing (see notes for my recipe)
1/4 cup grated parmesan cheese, additional for topping (if desired)

Directions

Preheat the oven to 425°F. Line two large sheet pans with parchment paper.
Roast the sweet potatoes: Place the halved sweet potatoes on one prepared sheet pan and drizzle with olive oil and a few pinches of salt. Use clean hands to coat the sweet potatoes evenly, then turn them cut side down on the pan. Bake on the bottom rack of the oven until fork-tender and crisp, 28 to 30 minutes. Cook time will vary depending on potato size.
Place the walnuts on a cutting board and finely chop into very small, sand-like pieces, or pulse in a food processor. Reserve about one-third of the chopped walnuts (about 1/4 cup) in a small bowl. Add 1/4 cup of the panko to the bowl and mix to combine. When the sweet potatoes have 5 minutes of baking time remaining, sprinkle the walnut-breadcrumb mixture around them so they can toast.
Create a 3-part dredging station: To one low bowl, plate, or 1/4 sheet pan: add the tapioca flour and mix in a generous pinch of salt, black pepper, and garlic powder. To a second bowl: add the remaining walnuts and panko. To a third bowl: add the egg and whisk with 1 tablespoon of water.
One piece at a time, coat the chicken completely in the tapioca flour mixture, then move to the egg wash and coat the chicken completely, then move to the walnut-panko mixture and fully coat. Place each piece on the parchment-lined sheet pan. Repeat the process for each piece of chicken. (For easier cooking, place the coated chicken tray in the freezer for about 15 minutes before frying so the coating sticks).
Cook the chicken: Heat a large, deep skillet over medium heat and fill with 1/2-inch of avocado oil. When the oil is hot, carefully add the chicken in a single layer (cook in batches as needed). Cook for about 4 minutes per side, until the panko is golden and crisp and the chicken reaches an internal temperature of 165ºF. Set aside on a wire rack or tray to cool, then cut into 1/2-inch cubes and add to a mixing bowl. Drizzle with the buffalo sauce and toss to coat.
While the chicken cools, prepare the salad: add the kale to a mixing bowl and toss with the caesar dressing and parmesan until very well coated. Set aside.
Assemble: flip each sweet potato half over and gently mash the insides. Top each one with the salad, pushing it into the sweet potato to stuff it as best as possible, followed by the buffalo chicken. Sprinkle the tops with the walnut-panko crumbs from the sheet pan, plus additional grated parmesan cheese, if desired, and serv

Notes

Store it: Refrigerate the potatoes, chicken, and kale in separate sealed containers for up to 4 days. For optimal prep-ahead results, wait to dress the salad until serving.
Reheat it: Microwave the sweet potatoes until warm, 1 to 2 minutes. To reheat the chicken, I recommend air frying or baking at 350ºF until crispy and warm, 5 to 10 minutes. Alternatively, microwave the chicken until warm, about 1 minute. Assemble with the chilled salad.
Use my tahini caesar dressing recipe! Add 1/4 cup tahini, the juice of 1 small lemon, 1 tablespoon dijon mustard, 1 grated garlic clove, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon onion powder to jar or bowl and whisk to combine. Add up to 4 tablespoons of warm water, one at a time, to thin out the dressing to your desired consistency.
Chill time: Letting the dredged chicken sit in the freezer for about 15 minutes before frying helps the coating stick better when added to the hot oil. Keeping the oil clean is especially key for crispy chicken if you will be cooking in batches.
Vegetarian: Swap the chicken for one 15-ounce can of chickpeas, drained and rinsed. Toss them on a second sheet pan with a drizzle of olive oil and salt and roast alongside the sweet potatoes until crispy. Or swap for one 14-ounce block of extra-form small-cubed tofu, breaded the same, if desired.