Description
Buffalo Chicken Sweet Potato Casserole is a bold, spicy, and wholesome dish that combines tender roasted sweet potatoes with shredded buffalo chicken, melty cheese, and a creamy ranch drizzle. This protein-packed casserole is gluten-free, perfect for meal prep, and brings that irresistible buffalo flavor to your dinner table without the guilt
Ingredients
Units
Scale
- 3 cups cooked and shredded chicken breast
- 3 medium sweet potatoes, peeled and diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 3/4 cup buffalo sauce (like Frank’s RedHot)
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup ranch or blue cheese dressing (for drizzle)
- 2 green onions, sliced (optional garnish)
- Fresh parsley or cilantro (optional)
Instructions
- Preheat oven to 400°F (200°C)
- Toss diced sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender
- In a large bowl, mix shredded chicken with buffalo sauce until well coated
- Transfer roasted sweet potatoes to a greased 9×13-inch baking dish. Layer buffalo chicken on top
- Sprinkle cheese evenly over the chicken
- Bake for 10–15 minutes, until cheese is melted and bubbly
- Drizzle with ranch or blue cheese dressing and garnish with green onions and herbs before serving
Notes
- Use rotisserie chicken for quick prep
- Swap mozzarella for blue cheese crumbles for more tang
- Add chopped celery or red onion for crunch
- This dish is excellent for meal prep—store in containers for up to 4 days
- Details
Nutrition
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
