1/2 teaspoon fresh chives, chopped (plus more for topping, optional)
Water, if needed
Preheat oven to 425. Poke each sweet potato with a fork a few times to allow steam to escape. Wrap Sweet potatoes in foil and cook on a baking sheet for 45 min-1 hour, depending on the size. Remove from the oven when the potatoes are soft when pierced with a fork.
Blend cashews, lemon juice, nutritional yeast, full fat coconut milk, gelatin, Tessemae’s Buffalo Sauce, mayo and spices in a blender or food processor until smooth. If needed, add water 1 T at a time until smooth.
In a large bowl, mix the buffalo sauce and shredded chicken. If you didn’t just cook and shred your chicken, you can add all ingredients to a pot and warm over low heat.
Slice the baked sweet potatoes in half lengthwise and stuff with your buffalo chicken!
Top with sliced green onions and salted cashews, optional.
Tag posts of your dip with hashtag #buffalochickdip