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 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.