45-Minute Air Fryer Crispy Buffalo Chickpea Stuffed Sweet Potatoes

You know those nights when you want something hearty, healthy, and packed with flavor—but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with these Air Fryer Crispy Buffalo Chickpea Stuffed Sweet Potatoes. They’re my go-to when I’m craving something spicy, satisfying, and secretly good for me. The first time I made them, I couldn’t believe how easy they were—just toss, roast, and stuff! Now, they’re a regular in my rotation, especially when I need a quick dinner that still feels special. Trust me, the crispy buffalo chickpeas with the creamy sweet potato? Absolute magic. And the best part? It all comes together in under an hour, thanks to my trusty air fryer.

Why You’ll Love These Air Fryer Crispy Buffalo Chickpea Stuffed Sweet Potatoes

This recipe is a total game-changer, and here’s why:

• Quick & easy: From prep to plate in under 45 minutes—most of which is hands-off air fryer time!
• Bold flavors: Spicy buffalo chickpeas meet naturally sweet potatoes for the perfect balance.
• Meal prep magic: Makes fantastic leftovers—just reheat and eat for lunch the next day.
• Healthy comfort food: Packed with fiber, protein, and nutrients, but tastes indulgent.
• Customizable: Adjust the spice level, swap toppings, or make it vegan—it’s all good!

Seriously, once you try this combo of crispy, creamy, and spicy, you’ll be hooked just like I was.

Ingredients for Air Fryer Crispy Buffalo Chickpea Stuffed Sweet Potatoes

Here’s everything you’ll need to make this flavor-packed dish. I love how simple the ingredient list is—just a handful of pantry staples transform into something spectacular!

• 2 medium sweet potatoes (look for ones that are similar in size so they cook evenly)
• 1 can (15 oz) chickpeas, drained and rinsed (don’t skip rinsing—it makes a difference!)
• 2 tbsp hot sauce (I use Frank’s RedHot, but your favorite brand works too)
• 1 tbsp olive oil (the good stuff helps the chickpeas get extra crispy)
• 1/2 tsp garlic powder (trust me, it’s better than fresh here)
• 1/2 tsp smoked paprika (this is my secret weapon for depth of flavor)
• Salt to taste (I start with 1/4 tsp and adjust after tasting)
• 1/4 cup crumbled feta or vegan cheese (optional but so good for that creamy contrast)
• 2 tbsp chopped fresh parsley or cilantro (optional, but adds a nice fresh pop)

See? Nothing fancy—just real, simple ingredients that come together to make something truly special. I always keep these basics on hand for when the craving hits!

Equipment You’ll Need

No fancy gadgets required here—just a few basics to make these stuffed sweet potatoes shine:

• Air fryer (this recipe’s MVP!)
• Mixing bowl for tossing those chickpeas
• Fork to prick the sweet potatoes
• Measuring spoons for seasoning perfection

That’s it! If your air fryer came with a basket or tray, you’re already set to get cooking.

How to Make Air Fryer Crispy Buffalo Chickpea Stuffed Sweet Potatoes

Okay, let’s get cooking! This recipe comes together in three simple steps, and I promise it’s easier than it looks. The air fryer does most of the work—you just need to assemble the deliciousness at the end.

Step 1: Roast the Sweet Potatoes

First things first—give those sweet potatoes a good poke with a fork all over (about 4-5 times each). This lets steam escape so they don’t explode in your air fryer (learned that one the hard way!). Pop them straight into the air fryer basket—no oil needed. Set it to 400°F and let them roast for 25-30 minutes. You’ll know they’re done when a fork slides in easily and the skins look slightly wrinkled.

Step 2: Prepare the Buffalo Chickpeas

While the potatoes cook, let’s make those chickpeas irresistible. Toss your drained and rinsed chickpeas in a bowl with hot sauce, olive oil, garlic powder, smoked paprika, and salt. I like to really coat them well—don’t be shy! When the potatoes have about 10 minutes left, add the chickpeas to the air fryer (you can put them in a separate basket or carefully move the potatoes aside). Cook for 8-10 minutes until they’re crispy and smell amazing. Give them a shake halfway through for even crispiness.

Step 3: Assemble the Stuffed Sweet Potatoes

Now for the fun part! Slice each sweet potato open lengthwise and gently push the ends toward the center to make room for the filling. Spoon in those crispy buffalo chickpeas—pile them high! Top with crumbled feta or vegan cheese if you’re using it, and sprinkle with fresh herbs. The heat from the potatoes will slightly melt the cheese… absolute perfection. Dig in while everything’s hot and crispy!

Tips for Perfect Air Fryer Crispy Buffalo Chickpea Stuffed Sweet Potatoes

After making this recipe dozens of times, here are my can’t-live-without tips for the best results:

• Dry those chickpeas well: Pat them thoroughly with a towel before seasoning—it makes them crisp up like crazy in the air fryer!
• Adjust the heat: Start with less hot sauce if you’re sensitive to spice—you can always add more after tasting.
• Don’t overcrowd: Give chickpeas space in the air fryer for maximum crispiness (I do two batches if needed).
• Check early: All air fryers run differently—peek at your chickpeas a minute or two before timer ends.

These little tricks make all the difference between good and “wow, I’m making this again tomorrow!” good.

Ingredient Substitutions & Variations

One of my favorite things about this recipe? How easily you can mix it up based on what you’ve got or what you’re craving! Here are my go-to swaps and variations:

• Vegan version: Skip the feta or use your favorite dairy-free cheese—I love a crumbled almond feta here.
• Different beans: No chickpeas? White beans or even roasted cauliflower work great with the buffalo sauce.
• Herb swap: Not a cilantro fan? Try fresh dill, chives, or even a sprinkle of green onions.
• Extra creamy: Add a dollop of Greek yogurt or vegan sour cream on top for extra richness.
• Heat adjusters: Mix in a little honey or maple syrup with the hot sauce if you want sweet heat.

See? Endless possibilities to make it your own—that’s what makes this recipe so special!

Serving Suggestions

These stuffed sweet potatoes are fantastic on their own, but here’s how I love to serve them for a complete meal:

• Cool & crunchy side: A simple green salad with cucumber and avocado balances the heat perfectly.
• Dippable delight: Add a bowl of cool ranch or blue cheese dressing for dunking those crispy chickpeas.
• Weeknight upgrade: Pair with roasted Brussels sprouts for extra veggie power—they cook in the air fryer too!

Honestly? Sometimes I just eat mine straight from the air fryer basket—no judgment!

Storage & Reheating Instructions

Here’s how to keep those leftovers tasting almost-as-good-as-fresh (because let’s be real—you might not have any left!):

• Store: Keep assembled stuffed potatoes or separate components in an airtight container in the fridge for up to 2 days.
• Reheat: Pop them back in the air fryer at 350°F for 3-5 minutes to revive the chickpeas’ crunch. Microwave works too (1-2 mins), but they’ll lose some crisp.

Pro tip: The chickpeas are best fresh—if storing long, make extra sauce to refresh leftovers!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious stuffed sweet potato (based on using feta cheese):

• Calories: 320
• Protein: 12g
• Carbs: 50g
• Fiber: 12g
• Sugar: 10g
• Fat: 8g

Remember—these numbers can vary based on your exact ingredients and portion sizes. But one thing’s for sure: you’re getting a nutrient-packed meal that tastes way too good to be this good for you!

Frequently Asked Questions

I get asked these questions all the time about my buffalo chickpea stuffed sweet potatoes—here are the answers straight from my kitchen!

Can I bake these instead of using an air fryer?
Absolutely! Roast sweet potatoes at 400°F for 45-50 minutes. For the chickpeas, spread them on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes, shaking halfway through. They won’t get quite as crispy, but still delicious!

How can I make the chickpeas extra spicy?
My trick? Double the hot sauce and add a pinch of cayenne pepper to the seasoning mix. If you really want to turn up the heat, toss in some diced jalapeños with the chickpeas before air frying!

Why are my chickpeas not getting crispy?
Three common culprits: 1) Didn’t dry them well enough (pat those beans dry!), 2) Overcrowded the air fryer basket, or 3) Need 1-2 more minutes cooking time. They should sound “clicky” when shaken!

Can I use dried chickpeas instead of canned?
Yes—just cook 1/2 cup dried chickpeas (makes about 1.5 cups cooked) and reduce air fry time to 6-8 minutes since they’re firmer. Soak overnight first!

What’s the best way to reheat leftovers?
The air fryer at 350°F for 3-4 minutes works miracles—brings back that perfect crispiness. Microwave works in a pinch (1 min), but expect softer chickpeas.

For more recipe inspiration, check out my Pinterest page.

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