Buffalo Chicken Sweet Potato Casserole – How about a meal that checks all the boxes? With spicy buffalo chicken, creamy sweet potatoes, and crunchy broccoli, this cheesy casserole isn’t just gluten-free – it’s straight-up addictive.
I’ll be honest – I didn’t plan for this recipe to be a weekly staple. It actually started out as a bit of a kitchen experiment. Picture this: I’d just come back from a weekend at my cousin’s place, where everything was buffalo-flavored – buffalo wings, buffalo dip, buffalo…you name it! Anyway, after that, I was craving buffalo sauce but didn’t exactly feel like doing the usual fried chicken wings. So, I found myself staring at a bag of sweet potatoes in my pantry and thought, Why not give this a shot? I knew it could be a hit or a total flop, but I figured it was worth the risk. And turns out, it became something of a legend in our house. Now, when I make it, it’s like a little nod to that weekend of buffalo overload and an experiment that actually paid off.
What makes this Buffalo Chicken Sweet Potato Casserole truly special?
Let’s talk flavor here. This casserole has all the layers you could want in a one-pan wonder. First off, that buffalo sauce is everything. It gives the chicken this addictive, tangy heat that’s not overpowering, just enough to make you reach for another bite. Then there are the sweet potatoes. You wouldn’t expect them to work with buffalo sauce, but somehow, they do, adding this sweet contrast that makes the dish feel balanced. I think the surprise factor of this combo is what makes it so memorable. And we’re sneaking in broccoli, so we can all feel good about getting a little green with our meal. Of course, we’ve got melty cheddar cheese on top, with crunchy bacon bits and green onions – the ultimate trifecta of toppings, if you ask me. Honestly, it’s got that hearty, satisfying vibe that makes you feel like you’ve done dinner right.
What You Need To Make This Buffalo Chicken Sweet Potato Casserole Recipe?
Let’s dive into the ingredients, shall we? Each one here really adds its own twist, like a little cast of characters in a sitcom where everyone’s got their role. Here’s why each is essential (and maybe even irreplaceable – but hey, you do you).
- Chicken Breasts: I went with chicken breasts here because they’re lean and easy to chop up into bite-size pieces that cook evenly. Thighs work, too, but they might come out a bit juicier – you’ll have to decide if that’s your thing.
- Sweet Potatoes: These add the ‘sweet’ in Sweet Potato Casserole, obviously. Not only do they balance out the spice, but they also caramelize a bit while roasting, so you get this subtle sweetness that doesn’t feel too sugary.
- Broccoli: Gotta throw in some greens, right? Broccoli not only gives a little color but also adds texture. It’s not exactly the main character, but I’d say it’s the dependable sidekick – good to have around.
- Frank’s Red Hot Sauce: Okay, this is the lifeblood of the dish. Frank’s has that classic buffalo flavor, but if you’re a hot sauce aficionado, you might want to experiment. Just make sure you keep it hot enough to keep things interesting.
- Olive Oil: Pretty straightforward – keeps everything from sticking and adds a hint of richness without overshadowing the flavors. You could sub this for avocado oil, but olive oil is just a staple.
- Spices (Paprika, Black Pepper, Dill Weed, Onion Powder, Salt): These guys are all here to make the buffalo sauce even better. Dill weed might seem like the oddball, but trust me, it gives a subtle herby note that’s surprisingly good.
- Cheddar Cheese: Sharp cheddar just works here. When it melts over everything, it brings a salty, creamy finish that really brings the flavors together.
- Green Onion: These are for that last hit of fresh flavor and color. And they make the casserole feel a little fancy, even though it’s anything but.
- Bacon Crumble: The salty, crispy element that makes this casserole feel like a total splurge. Plus, bacon is just one of those ingredients that never lets you down, you know?
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Steps To Make Buffalo Chicken Sweet Potato Casserole
Alright, here’s how to bring this dish to life, step-by-step. If you’re a visual person, just imagine each step like scenes in a movie where the ingredients are the stars. Let’s get rolling!
- Prepare Your Oven and Pan
First things first – crank that oven up to 425°F. Grab your trusty 9×13 baking pan, give it a quick grease so you’re not dealing with any sticky situations later. Trust me, at this temperature, the sweet potatoes are going to roast up with these caramelized edges that’ll make them the MVPs of the dish. - Cube the Chicken and Sweet Potatoes
Now for the heavy lifting: chopping up your chicken and sweet potatoes into bite-sized chunks. You want them roughly the same size so they cook evenly. I learned the hard way that if you get too lazy with this step, you end up with undercooked chicken or overcooked potatoes – and who wants that? - Chop the Broccoli
Broccoli comes next. Just chop it into smaller pieces; you want them bite-sized so they blend in with everything else. Don’t overthink it, just make sure they’re small enough to get a little crispy without turning mushy. - Mix the Buffalo Sauce Blend
Here’s where things start getting flavorful. Grab a bowl and mix up your Frank’s Red Hot, olive oil, and all the spices. Give it a good whisk, like you’re conjuring up some kind of magic potion. This sauce is going to coat everything, so make sure it’s well blended. - Coat the Sweet Potatoes
Toss half of that sauce with your sweet potatoes, making sure they’re evenly coated. Think of it as giving them a little flavor bath before they hit the oven. - Roast the Sweet Potatoes
Spread those sweet potatoes out in the pan and roast them for 30 minutes. Flip them halfway through – you don’t want one side hogging all the crispy goodness. By the end, they should be tender with just a hint of caramelization. - Season the Chicken and Broccoli
Take the remaining buffalo sauce and mix it with the chicken and broccoli in the same bowl you used earlier. Less cleanup, right? Make sure everything is nicely coated, so no piece feels left out. - Combine and Bake
After the sweet potatoes are done with their first round, spread the chicken and broccoli mixture over them in the pan. Back into the oven it goes for another 25 minutes, just enough for the chicken to cook through and the broccoli to get that perfect roasted edge. - Add the Toppings
Once the casserole is almost done, sprinkle on the shredded cheddar, green onions, and bacon crumble. Pop it back in for just 10 minutes – enough time to melt the cheese and bring all those flavors together. - Serve and Enjoy
Let it sit for a minute (if you can wait that long), and then dig in. There’s something about that first cheesy, spicy bite that makes the whole cooking process worth it.
Storage Options
Leftovers? Lucky you! This casserole keeps like a dream. For refrigeration, let it cool completely, then transfer to an airtight container. It’ll stay good for 3-4 days. Microwave reheating is fine, but for a better texture, use the oven if you can. For freezing, portion it out if you want easy grab-and-go meals later. Wrap individual servings in plastic wrap, then place them in a freezer-safe container. It’ll keep up to 2-3 months, and you can reheat it straight from the freezer at 350°F until it’s hot and bubbly again.
Variations and Substitutions
Don’t be afraid to tweak this casserole to make it yours! It’s surprisingly flexible.
- Swap the Chicken: Not into chicken breasts? Try thighs for a juicier bite, or go with ground turkey if you’re in the mood for something different.
- Add Extra Veggies: This is the kind of recipe that loves variety. Bell peppers, carrots, or cauliflower would work well. Just keep an eye on cooking times.
- Adjust the Heat Level: Want a little less heat? Mix the hot sauce with some ranch. Craving more? Add extra Frank’s, or sprinkle on some jalapeños.
- Go Dairy-Free: Swap the cheddar for a dairy-free alternative, or skip the cheese and use a bit of nutritional yeast for that cheesy flavor.
- Switch Up the Toppings: Not into bacon? Crushed tortilla chips add a fun crunch, or try a dollop of sour cream if you want to cool down the heat a bit.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Buffalo Chicken Sweet Potato Casserole
Ingredients
- 2 lbs chicken breasts cubed
- 5 medium sweet potatoes peeled and cubed
- 4 cups broccoli florets cut into small pieces
- 6 tbsp Frank's Red Hot Sauce
- 1/2 cup olive oil
- 1 1/2 tsp paprika
- 1 tsp black pepper
- 1 tsp dill weed
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 1/2 cups shredded cheddar cheese
- 3/4 cup chopped green onion
- 3/4 cup bacon crumbles
Instructions
Preheat and Prepare the Pan
- Preheat your oven to 425°F (220°C). Lightly grease a 9x13-inch baking pan to ensure that the casserole does not stick during cooking.
Prepare the Chicken and Vegetables
- Cut the chicken breasts into uniform, bite-sized cubes. Peel and cube the sweet potatoes into similar sizes for even cooking. Trim the broccoli florets into small, manageable pieces.
Prepare the Buffalo Sauce Mixture
- In a medium bowl, combine Frank's Red Hot Sauce, olive oil, paprika, black pepper, dill weed, onion powder, and salt. Whisk until the ingredients are thoroughly blended to create a smooth, spicy sauce.
Coat the Sweet Potatoes
- Place the cubed sweet potatoes into a large mixing bowl. Pour half of the prepared sauce over the sweet potatoes and toss to ensure they are evenly coated.
Roast the Sweet Potatoes
- Spread the coated sweet potatoes in the greased baking pan, arranging them in a single layer. Place the pan in the preheated oven and roast for 30 minutes, flipping them halfway through to ensure even cooking.
Coat the Chicken and Broccoli
- While the sweet potatoes are roasting, place the cubed chicken and broccoli florets into the large mixing bowl. Pour the remaining buffalo sauce over the chicken and broccoli, tossing gently to coat each piece.
Combine and Bake
- Once the sweet potatoes have finished roasting, carefully layer the chicken and broccoli mixture over them in the baking pan. Return the pan to the oven and bake for an additional 25 minutes, or until the chicken is thoroughly cooked and the broccoli is tender.
Add Toppings
- Remove the baking pan from the oven and sprinkle the shredded cheddar cheese evenly over the casserole, followed by the chopped green onion and bacon crumbles.
Melt the Cheese
- Return the pan to the oven for approximately 10 minutes, or until the cheese has melted completely.
Serve
- Remove from the oven and allow the casserole to cool slightly before serving.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
