Introduction

This Buffalo Chicken Sweet Potato Casserole combines tender chicken, roasted sweet potatoes, and vibrant broccoli tossed in spicy buffalo sauce for a flavorful and comforting meal. It’s topped with melted cheddar, green onions, and crispy turkey bacon for an extra delicious touch. Perfect for game day or a satisfying weeknight dinner.

Three white bowls are filled with a colorful dish layered with roasted orange sweet potato chunks, green broccoli florets, and yellow cauliflower pieces. On top, there are creamy white dollops of sauce and crumbled light blue cheese. Small bright green chopped scallions are scattered over the bowls. The bowls sit on a white marbled surface, with a small white pitcher nearby. The arrangement looks fresh and vibrant, with a mix of soft and rough textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless chicken breasts (about 3 large breasts), cut into cubes

5 medium sweet potatoes, cut into small cubes (skin on or off)

2 heads broccoli, cut into small florets

1 cup buffalo sauce (such as New Primal or Franks)

1/2 cup avocado oil or olive oil

1/2 tsp salt

1 tsp pepper

2 tsp garlic powder

1 cup shredded cheddar cheese

1/4 cup chopped green onion

1/2 cup cooked turkey bacon

Drizzle of ranch dressing (optional)

Instructions

Step 1: Preheat the oven to 425°F and grease a 9×13-inch casserole dish.

Step 2: Prepare the chicken, sweet potatoes, and broccoli by cutting them into small, uniform pieces.

Step 3: In a small bowl, whisk together the buffalo sauce, avocado oil, salt, pepper, and garlic powder.

Step 4: Place the sweet potatoes in a large bowl and toss with half of the buffalo sauce mixture until evenly coated.

Step 5: Spread the sweet potatoes in the prepared casserole dish and roast for 30 minutes, flipping halfway through to ensure even cooking.

Step 6: While the sweet potatoes roast, add the chicken and broccoli to the bowl used for the sweet potatoes and toss with the remaining buffalo sauce until fully coated.

Step 7: After the sweet potatoes have roasted, top them with the buffalo-coated chicken and broccoli mixture.

Step 8: Return the casserole to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Step 9: Remove the casserole from the oven and sprinkle with shredded cheddar cheese, chopped green onions, and cooked turkey bacon. Place it back in the oven for 5 minutes, or until the cheese has melted.

Step 10: Let the casserole cool for a few minutes before serving. Add a drizzle of ranch or blue cheese dressing if desired.

Tips & Variations

For a milder version, use less buffalo sauce or substitute with a milder wing sauce.

Swap turkey bacon for regular bacon or omit it for a vegetarian-friendly option by adding more vegetables.

You can prepare this casserole a day ahead and refrigerate; simply add extra baking time when reheating.

Try adding a crunchy topping like crushed tortilla chips or breadcrumbs for added texture.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli, but be sure to thaw and drain it well to avoid excess moisture in the casserole.

Can I make this recipe dairy-free?

Absolutely! Simply omit the cheddar cheese and use a dairy-free ranch or blue cheese alternative, or skip the toppings altogether.

Dinner

Buffalo Chicken Sweet Potato Casserole Recipe