Sweet Potato Buffalo Chicken Casserole

Have you ever read one of those “casserole” recipes that call for a box of pasta, two cans of store-bought cream of mushroom soup, and half a container of Cheez Whiz?

This is not that one of those recipes. It’s just as convenient – dinner in one pot, no need to fuss with browning anything beforehand – but you can skip the pasta and the hyper-processed ingredients in favor of fresh, whole foods. And the spicy buffalo chicken taste is definitely a whole lot better than gloopy puddles of fake cheese and soup from a can.

If you don’t want so much heat in your dinner, you can always replace some or all of the hot sauce with BBQ sauce – go half-and-half to tone it down, or all-BBQ for a mellow, sweeter taste. Serve your masterpiece with a fresh side salad to balance the richness of the casserole, and dig in!

Potato And Buffalo Chicken Casserole Recipe

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Ingredients

• 2 lbs. boneless skinless chicken breasts, cut into cubes;
• 5 sweet potatoes, cut into 1/2-inch cubes;
• 1 tbsp. paprika;
• 2 tbsp. garlic powder;
• 6 tbsp. hot sauce;
• ½ cup olive oil or melted ghee;
• 1 cup bacon, cooked and cut into pieces;
• 1 cup green onions, sliced;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 400 F.
2. In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
3. Add the sweet potatoes and chicken, and stir to coat.
4. Empty the bowl into a casserole dish.
5. Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.
6. Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.