Description
This Buffalo Chicken Sweet Potato Casserole is a bold and satisfying comfort meal made with roasted sweet potatoes, creamy buffalo chicken, and melted cheese. Perfect for game day or a cozy weeknight dinner.
Ingredients
- 2 tbsp olive oil
- Salt & pepper, to taste
- 3 medium sweet potatoes, peeled and cubed
- 2 cups cooked, shredded chicken
- ½ cup buffalo sauce (adjust to heat preference)
- ¼ cup ranch dressing or blue cheese dressing
- ½ cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 green onions, chopped (plus more for garnish)
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- In a large bowl, mix shredded chicken, buffalo sauce, ranch or blue cheese dressing, cream cheese, and half of the mozzarella and cheddar cheese. Stir in green onions.
- Spread buffalo chicken mixture over roasted sweet potatoes in the baking dish.
- Top with remaining shredded cheese and bake for 15–20 minutes until hot and bubbly.
- Garnish with additional green onions and a drizzle of ranch or buffalo sauce before serving warm.
Notes
- Adjust the buffalo sauce to make it milder or spicier depending on preference.
- Rotisserie chicken makes this recipe fast and easy.
- Try adding chopped spinach, bell peppers, or corn for extra vegetables.
- Great make-ahead meal — just assemble, refrigerate, and bake when ready.
- Use dairy-free alternatives to make it suitable for lactose-free diets.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg
