Buffalo Chicken Sweet Potato Casserole Recipe

If you love bold flavors and comforting, wholesome meals that hit all the right spots, you’re going to fall head over heels for this Buffalo Chicken Sweet Potato Casserole Recipe. Imagine tender chunks of buffalo-spiced chicken mixed with roasted sweet potatoes and broccoli, all topped with melty cheddar and crispy bacon. It’s the kind of dish that feels like a warm hug after a long day—simple to put together but totally satisfying. Stick with me, and I’ll walk you through every step so your casserole turns out just perfect!

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Ingredients & Why They Work

The ingredients in this Buffalo Chicken Sweet Potato Casserole Recipe come together to give you that perfect blend of heat, creaminess, and texture. Each component plays a role—sweet potatoes add a comforting sweetness and creamy texture, broccoli adds freshness and crunch, and the buffalo sauce gives the whole dish a fiery kick that’s irresistible.

• Boneless chicken breasts: Look for firm, fresh chicken to ensure tender, juicy bites after baking.
• Sweet potatoes: I love leaving the skin on for extra nutrition and texture, but peeling is fine if you prefer.
• Broccoli: Choose firm, green heads with tight florets for the best taste and color after roasting.
• Buffalo sauce: I’m a fan of New Primal, but classic Frank’s RedHot is a great choice and easy to find.
• Avocado or olive oil: Helps everything crisp up beautifully and balances the heat from the buffalo sauce.
• Spices (salt, pepper, garlic powder): Simple seasonings that enhance all the other flavors without overpowering.
• Shredded cheddar cheese: Adds gooey, melty richness and a sharp kick that pairs perfectly with buffalo flavors.
• Green onion: Fresh and bright, it cuts through the richness and adds a pop of color.
• Cooked turkey bacon: Crispy bits on top bring a smoky, savory crunch that’s pure magic.
• Ranch dressing: Optional but highly recommended to drizzle on top for a creamy counterpoint.

Tweak to Your Taste

One of the things I love most about this Buffalo Chicken Sweet Potato Casserole Recipe is how easy it is to make your own. I often switch up the veggies or spice level based on what my family is craving, and it always turns out delicious. Feel free to experiment!

• Mild variation: If you’re not big on heat, use half the buffalo sauce and add a bit more ranch dressing on top for creaminess instead.
• Extra veggies: I’ve tossed in bell peppers or cauliflower before, which gives a nice texture contrast and boosts the veggie factor.
• Protein swap: Sometimes I use rotisserie chicken or turkey instead of raw chicken breasts for a shortcut that still tastes fantastic.
• Dairy-free version: Skip the cheese and drizzle with ranch made from coconut yogurt or avocado for a creamy finish.

Step-by-Step: How I Make Buffalo Chicken Sweet Potato Casserole Recipe

Step 1: Prep your ingredients like a pro

First things first, get your chicken, sweet potatoes, and broccoli ready by cutting them into bite-sized pieces. I like my sweet potatoes cubed pretty small – about half an inch – so they roast evenly and get nice and tender. If you don’t want to peel the sweet potatoes, just give them a good scrub and leave the skins on; that little extra fiber is worth it. Pro tip: Keep your chicken pieces uniform too so everything cooks at the same rate.

Step 2: Toss those sweet potatoes in buffalo sauce and roast

In a small bowl, stir together the buffalo sauce, avocado oil, salt, pepper, and garlic powder to make a flavorful marinade. Then, toss the sweet potatoes with half of this mixture in a large bowl until they’re fully coated. Spread them out in your greased 9×13 casserole dish, and roast at 425°F for about 30 minutes, flipping them halfway through. This step helps get a lovely caramelization on the potatoes that makes all the difference.

Step 3: Mix chicken and broccoli with remaining buffalo sauce

Once your sweet potatoes have been roasting for 30 minutes, add the chicken and broccoli to the bowl the sweet potatoes were in. Pour the rest of the buffalo sauce mixture over and toss well so everything is completely coated. This step ensures every bite has that electric buffalo flavor without drying out the chicken or broccoli.

Step 4: Combine and bake again

Pour the buffalo-coated chicken and broccoli right on top of the roasted sweet potatoes. Pop the casserole back into the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F—always double-check with a meat thermometer to be safe. You’ll know it’s done when the chicken is juicy and white through, and the broccoli is tender but still bright green.

Step 5: Top with cheese, bacon, and bake till melty

Pull the casserole out of the oven and sprinkle shredded cheddar, chopped green onions, and cooked turkey bacon evenly on top. Bake for 5 more minutes, just until the cheese melts into ooey-gooey perfection. Take it out, let it cool for a few minutes for easier serving, then drizzle with ranch or blue cheese dressing if you like that creamy contrast.

How to Serve Buffalo Chicken Sweet Potato Casserole Recipe

Garnishes

On my plate, a drizzle of ranch dressing over the top is non-negotiable—it tames the heat and adds a creamy richness every single time. I also sprinkle extra chopped green onion for freshness and sometimes a little crumbled blue cheese if I’m feeling fancy. A handful of fresh parsley or cilantro can brighten it up too!

Side Dishes

I like to keep sides simple so this hearty casserole shines. A crisp green salad with a light vinaigrette or some garlic-roasted green beans work perfectly. If you want more comfort food vibes, homemade coleslaw or cornbread crumbs are delightful companions.

Creative Ways to Present

For a party, I’ve scooped this casserole into small ramekins and topped each with a mini celery stick, making it feel like an appetizer. I’ve also served it family-style with a big bowl of ranch on the side for dipping. Layering it with extra cheese and bacon on top turns it into a real showstopper for game day dinners.

Make Ahead and Storage

Storing Leftovers

When my family can’t finish the whole casserole in one sitting (rare but it happens!), I store leftovers in an airtight container in the fridge. It keeps wonderfully for up to five days. I usually reheat portions in the microwave, covered with a paper towel to keep moisture in.

Freezing

This casserole freezes beautifully. I recommend freezing before the final cheese and bacon topping for best quality. Portion it into freezer-safe containers, then thaw overnight in the fridge before baking and adding the toppings fresh. It’s a lifesaver on busy nights!

Reheating

To reheat, I pop leftovers in the oven at 350°F covered with foil to avoid drying out until warmed through—usually about 15-20 minutes. Then, I uncover and sprinkle a bit more cheese or extra bacon to refresh the toppings before serving.

FAQs

Final Thoughts

This Buffalo Chicken Sweet Potato Casserole Recipe has become a staple in my kitchen because it’s packed with flavor, wholesome ingredients, and that cozy “just like home” feeling. Whether you’re feeding family or hosting friends, it’s an easy dish with serious wow-factor. I really hope you give it a try—you might just find it becomes one of your go-to dinners, like it did for me.

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