Step 2

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Step 3

Rub the skins of the sweet potatoes all over with 1 tablespoon of the oil and pat with 1½ teaspoons of the salt. Prick the potatoes with a fork a few times and place on the prepared baking sheet. Bake until tender, about 30 minutes.

Step 4

Meanwhile, in a large pot, combine the chicken breasts, hot sauce, vinegar, cayenne and the remaining ? cup ghee and 1 teaspoon salt. Simmer over low heat for 20 minutes until the chicken is fully cooked.

Step 5

Remove the chicken from the pot and use two forks to shred the meat. Return the shredded chicken to the pot, add the celery and carrot and cook over medium heat for 10 minutes.

Step 6

Cut slits in the tops of the roasted sweet potatoes and open them up a bit with a fork. Spoon the filling into the potatoes, drizzle with the ranch dressing, sprinkle with cilantro, and serve warm.