Buffalo Chicken Stuffed Sweet Potatoes

Directions:

Preheat oven to 400 degrees F. Using a fork, pierce potatoes all over and bake in oven for 45 minutes or until soft. Meanwhile, heat olive oil in pan over medium heat. Add the onion, celery, carrot, and mushrooms. Saute for about 15 minutes or until onions are translucent. Set aside.

After sweet potatoes are finished cooking remove from oven and turn the temperature down to 350 degrees F. When cool enough to handle, cut in half lengthwise and scoop out the flesh of the potato. When doing so, be careful to leave some flesh in the potato so that it does not lose its shape. Mix the sweet potato flesh with the vegetable mixture in a large bowl. Add the shredded chicken, 1/3 cup mayonnaise, 1/4 cup buffalo sauce, spices, and Worcestershire sauce. Mix until well combined, mashing sweet potato flesh. Season with salt and pepper to taste. Divide mixture evenly among sweet potato halves.

Mix remaining mayonnaise and buffalo sauce in a small bowl and pour over the top of the sweet potatoes. Place sweet potatoes back in the oven and bake for 10 more minutes.