I’m in the kitchen working on creating healthy alternatives for the best Super Bowl snacks and I think I may have a few winners! According to my 13 year old and husband they are “AMAZING” and “taste just like the real thing”!

As you probably know by now, as part of my meal prep for the week I throw a bunch of chicken breasts in my instant pot and bake my sweet potatoes in the oven so that I have options readily available in my fridge for the week. Seeing as though these two ingredients were already prepped and ready to go, this recipe took me 5 minutes to make! You would NEVER know, but this super easy, 4 ingredient buffalo chicken dip contains both chicken AND sweet potatoes!!!

Most buffalo chicken dips contain cream cheese which give it a thick and creamy consistency. When I saw that sweet potato in the fridge it just popped right out at me! I peeled off the skin, mashed it up really well until it was thick and creamy, added some canned coconut milk and Franks red hot sauce, mixed it in with the shredded chicken and boom another successful creation in the books!

To make your chicken in advance in the instant pot: Add a splash of water and about a tablespoon of avocado oil to the bottom of the pan. Season the chicken with salt and pepper and place it inside. Cover and press the poultry button. Once finished, allow the instant pot to self vent. Remove the chicken and shred it with two forks.

If making a cold dip, allow it to cool, cover and then place them in the fridge.

Bake your sweet potatoes in the oven at 400 until soft when pierced with a fork (about 45 minutes – 1 hour).

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium sweet potato, cooked, peeled and mashed
• 1/2 cup of Franks hot sauce
• 1/2 cup of canned coconut milk (the cream, not the water)
• Salt to taste

Instructions:

Cook the chicken and sweet potato, as directed above. Remove skin from from sweet potato and place in a bowl. Mash well with a fork until smooth. Add the hot sauce and coconut milk and mix together until it is smooth and incorporated well. Add the shredded chicken and continue to mix until it is completely coated. Serve hot or cold with celery sticks or grain free tortilla chips!