Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. Place sweet potatoes on the sheet and bake for 30 to 60 minutes until the flesh is very tender when pierced with a sharp knife. Timing depends on size and your oven. Turn off the oven and leave potatoes inside to keep warm.

Place chicken breasts in a large pot and cover with cold water. Cook on medium-high heat for 30 minutes. Verify internal temperature reaches 165 degrees F. Drain and transfer to a cutting board. Once cool enough to handle, shred using two forks.

In a large pot over medium heat, combine Frank's Red Hot, white vinegar, Worcestershire sauce, and garlic powder. Add butter and whisk continuously as it melts into the sauce.

Once butter is fully incorporated, stir in cornstarch dissolved in 1 tablespoon of cold water. Whisk for about 30 seconds until the sauce thickens slightly. Turn off heat, add shredded chicken, and toss to coat thoroughly.

Remove sweet potatoes from the oven. Cut each one lengthwise without slicing all the way through so they open like a book. Stuff generously with the buffalo chicken mixture.

Drizzle 1 tablespoon of blue cheese or ranch dressing over each potato. Top with fresh cilantro or parsley if desired. Serve immediately.