Description
This Buffalo Chicken Sweet Potato Casserole is a hearty and flavorful one-dish meal combining tender roasted sweet potatoes, juicy buffalo-coated chicken, and crisp broccoli. Topped with melted cheddar cheese, green onions, turkey bacon, and a drizzle of ranch, it offers the perfect balance of spicy, savory, and creamy textures in every bite. Easy to prepare and perfect for a comforting dinner or meal prep option.
Ingredients
Scale
Protein
- 2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes
- 1/2 cup cooked turkey bacon, chopped
Vegetables
- 5 medium sweet potatoes, cut into small cubes (skin on or off as preferred)
- 2 heads broccoli, cut into small florets
- 1/4 cup chopped green onion
Sauce & Seasonings
- 1 cup buffalo sauce (e.g., New Primal or Frank’s)
- 1/2 cup avocado oil or olive oil
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
Dairy
- 1 cup shredded cheddar cheese
Toppings
- Drizzle of ranch dressing (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F (220°C) and grease a 9×13 inch casserole dish to prevent sticking during roasting.
- Cut Vegetables and Chicken: Chop the chicken breasts into bite-sized cubes, cut the sweet potatoes into small cubes (skin optional), and separate the broccoli into small florets for even cooking.
- Make Buffalo Sauce Mixture: In a small bowl, combine the buffalo sauce, avocado oil (or olive oil), salt, pepper, and garlic powder, mixing well to create a flavorful coating.
- Toss Sweet Potatoes in Sauce: Place the cubed sweet potatoes in a large bowl and add half of the buffalo sauce mixture. Toss thoroughly to coat all the sweet potato cubes evenly.
- Roast Sweet Potatoes: Spread the coated sweet potatoes evenly in the prepared casserole dish. Roast in the oven for 30 minutes, flipping the sweet potatoes halfway through to ensure even caramelization.
- Coat Chicken and Broccoli: While sweet potatoes roast, add the cubed chicken and broccoli florets to the large bowl previously used for the sweet potatoes. Pour in the remaining half of the buffalo sauce mixture and toss until the chicken and broccoli are fully coated.
- Add Chicken and Broccoli to Sweet Potatoes: After the initial 30 minutes of roasting, remove the casserole dish from the oven and evenly layer the buffalo-coated chicken and broccoli on top of the roasted sweet potatoes.
- Bake Until Chicken is Cooked Through: Return the casserole to the oven and bake for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is safe to eat.
- Add Cheese and Toppings: Remove the casserole from the oven, sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon over the top. Place it back in the oven for 5 minutes or until the cheese has fully melted and is bubbly.
- Rest and Serve: Let the casserole cool for a few minutes before serving. Drizzle with ranch or blue cheese dressing if desired for extra flavor and creaminess.
Notes
- You can leave the sweet potato skin on for extra fiber or peel them if desired.
- For a spicier dish, add extra buffalo sauce or a dash of cayenne pepper to the marinade.
- Substitute turkey bacon with regular bacon or omit for a lower-fat option.
- This casserole can be prepared ahead and reheated in the oven for meal prep convenience.
- Ensure chicken is cooked to a safe internal temperature of 165°F to avoid foodborne illness.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken casserole, sweet potato casserole, buffalo sweet potato bake, spicy chicken casserole, easy dinner recipes, baked buffalo chicken, healthy casserole
