6 sweet potatoes, scrubbed
1 TBSP melted ghee
2.5 TSP coarse see salt
1 large rotisserie chicken, meat shredded
1.5 cup Frank's hot sauce
1/3 cup ghee
2 TSP white wine vinegar
1/2 TSP cayenne pepper
1/4 cup diced celery
1/4 cup diced carrot
1/2 cup ranch dressing, for serving

6 sweet potatoes, scrubbed 1 TBSP melted ghee 2 5 TSP coarse see salt 1 large rotisserie chicken, meat shredded 1 5 cup Frank's hot sauce 1/3 cup ghee 2 TSP white wine vinegar 1/2 TSP cayenne pepper 1/4 cup diced celery 1/4 cup diced carrot 1/2 cup ranch dressing, for serving

1. Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
2. Rub the skin of the sweet potatoes all over with the 1 TBSP melted ghee and pat with 1.5 TSP of the salt. Prick the potatoes with a fork a few times and place on the prepared baking sheet. Bake under tender, about 30 ish min.
3. Meanwhile, in a large pot, combine the chicken breasts, hot sauce, 1/3 cup ghee, the remaining 1 TSP salt, the vinegar, cayenne, carrots, and celery, and simmer over low heat for 15 - 20 min, stirring occasionally.
4. Cut slits in the tops of the roasted sweet potatoes and open them up a big with a fork. Spoon the filling into the potatoes, drizzle with the ranch dressing, and serve warm!