A healthier take on buffalo wings, these loaded sweet potatoes are the perfect weeknight dinner!
Wash and dry sweet potatoes. Wrap in foil.
Season chicken with garlic powder and place in one end of the slow cooker. Cover with 1/4 cup hot sauce. Place the potatoes in the other end of the slow cooker.
Cover and cook on low for 6 hours, until the chicken is cooked and the potatoes are tender when pierced with a fork. Remove the potatoes. Using two forks, roughly shred the chicken right in the pot. Add the remaining 1/4 cup hot sauce and stir well.
When cool enough to handle, cut each sweet potato in half lengthwise, then divide among 4 plates. Top each half with 1/3 cup of the buffalo chicken and drizzle with 1 tablespoon of the dressing. Top with the scallions and serve.