• Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, about 4 minutes per side. Let the potatoes rest until cool enough to handle.
• Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in 1 teaspoon olive oil.
• In a small bowl, stir together the paprika, garlic powder and salt. Stir half of the mixture into the mashed potato. Divide the mashed sweet potato evenly between the potato skins.
• In a medium bowl, toss the shredded chicken with the remaining 1 teaspoon olive oil, remaining spice mixture, then stir in the hot sauce until the chicken is coated.
• Divide the chicken mixture evenly between the stuffed sweet potatoes.
• Top each with a dollop of the yogurt sauce.

The Yogurt Sauce:

• In a small bowl, stir together the yogurt, milk, blue cheese and salt.