Creamy Buffalo Chicken Stuffed Sweet Potatoes with Crunchy Rainbow Ranch Slaw

This dairy-free buffalo chicken dip recipe is just as creamy, spicy, and delicious as the traditional version —without any dairy! Made with simple swaps like dairy-free cream cheese or cashew cream, it's the perfect game-day dish or party appetizer. Serve it warm with veggies, chips, or crackers for a crowd-pleasing, flavor-packed dip. Bonus: it's completely gluten-free!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the sweet potatoes Preheat your oven to 200°C. Wash and dry the sweet potatoes. Cut each lengthwise and lightly brush the cut surfaces with olive oil. Sprinkle with smoked paprika, salt and black pepper. Place cut-side down on a lined baking tray and roast for approximately 30–40 minutes until the flesh becomes tender and the edges lightly caramelise. Larger potatoes may require additional cooking time.

Step 2

Prepare the buffalo chicken mixture In a mixing bowl, combine the mayonnaise, dairy-free cream cheese or cashew cream, buffalo sauce, garlic powder, dill, chives, paprika and lemon juice. Stir until smooth. Fold in the cooked shredded chicken, making sure it is evenly coated. Taste and add more hot sauce if desired. Use a clean spoon for tasting.

Step 3

Bake the buffalo chicken filling Once the potatoes are nearly tender, reduce the oven temperature to 180°C. Transfer the buffalo chicken mixture into a lightly greased, small ovenproof dish. Bake for approximately 18–20 minutes until hot and bubbling around the edges. The filling should be thick enough to scoop, with a creamy, slightly golden surface. If using leftover cooked chicken, reheat the filling thoroughly to 74°C.

Step 4

Make the crunchy rainbow ranch slaw Combine shredded cabbage, grated carrot, sliced celery, cucumber and drained chickpeas in a large bowl. In a separate bowl, whisk together dairy-free yoghurt, lemon juice and dill. Season lightly with black pepper. Toss the dressing through the vegetables shortly before serving. The slaw should remain crunchy, refreshing and lightly creamy rather than heavily dressed.

Step 5

Stuff the sweet potatoes Turn the roasted sweet potatoes cut-side up. Fluff the flesh gently with a fork, creating a shallow hollow in each half. Spoon the warm, creamy buffalo chicken filling generously over the sweet potatoes. Garnish with sliced spring onions or chives.

Step 6

Assemble your balanced dinner Serve two stuffed sweet potato halves per person, or one whole sweet potato divided into halves. Add a generous serving of crunchy chickpea rainbow slaw alongside. Finish with fresh parsley or chives and, if desired, an extra drizzle of buffalo sauce.