Buffalo Chicken Sweet Potato Cakes

These Buffalo Chicken Sweet Potato Cakes have taken some experimenting, but they are worth the wait. They are everything you’ve ever wanted in a buffalo chicken dip, with some healthier ingredients. This recipe does contain cream cheese, but you could substitute and make this appetizer paleo. This recipe is considered keto as is.


  • Shredded Chicken
  • 2 small-medium sweet potatoes baked
  • Almond Flour
  • Franks Red Hot or Buffalo Sauce of your choice
  • Half a block of Cream Cheese
  • Panko Bread Crums
  • Olive Oil


  • Large Bowl
  • Wooden Spoon
  • Frying Pan
  • Measuring Cups

Buffalo Chicken Sweet Potato Cakes

Kid friendly with hidden vegetables.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 200 kcal


  • 2 small/medium sweet potatoes
  • 1.5 cup shredded chicken
  • 1 cup almond flour
  • 1/2 cup Frank's Red Hot
  • 1/2 block cream cheese


  • Bake sweet potatoes wrapped in foil at 400 degrees for about 30 minutes. Rotisserie Chicken can be purchased and shredded, or you can make it yourself. I tend to roast a whole chicken for a meal and use the leftovers for this recipe. Mix mashed sweet potatoes, chicken, cream cheese, Frank's and almond flour in a bowl and scoop out even amounts and roll into a ball. I use an ice cream scoop to make sure the scoops are even. Once rolled into a bowl, roll each in panko, making sure to coat.
    Heat olive oil in a pan, enough to cover the bottom of the pan. Once hot, place balls in the pan and flatten with a spatula. Let fry a 2-3 minutes on each side, making sure they are crispy and golden. Let cool on a paper towel to soak up any excess oil. Serve with ranch dressing.
Keyword buffalo chicken, potato cakes, rotisserie chicken, sweet potato

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