Preheat your oven to 425°.
Line sweet potatoes on a baking sheet with parchment paper or foil. Poke the top of each sweet potato a few times with a fork.
On the same baking sheet or a separate one, spread out the chicken and drizzle with olive oil or avocado oil and salt & pepper. If using the same baking sheet, make a small barrier with the foil to separate the chicken from the sweet potatoes.
Set the timer for 25 minutes. Remove the chicken once the timer goes off, ensuring that it is fully cooked, and add the sweet potatoes back into the oven for 20-30 more minutes.
While your sweet potatoes continue baking, shred your chicken using a fork or hand mixer, then stir in your buffalo sauce. You can also add any desired spices here, like garlic powder and onion powder, for more flavor if you’d like.
Remove the sweet potatoes from the oven. Once they are cool to the touch, slice each one to form an opening for the chicken, but not cutting all the way through.
Fill the sweet potatoes with the buffalo chicken and top with your favorite ranch dressing and other toppings of choice.
