Buffalo Chicken Sweet Potato Casserole (Printable Version)
Spicy buffalo chicken, tender sweet potatoes, and broccoli bake together for a filling, flavorful one-pan meal.
# Ingredients:
→ Main
01 -
900 g chicken breasts, boneless and skinless, cubed
02 -
1.5 kg sweet potatoes, peeled and cut into small cubes
03 -
2 broccoli heads, cut into small florets
04 -
240 ml buffalo sauce
05 -
120 ml olive oil
06 -
2 teaspoons garlic powder
07 -
2 teaspoons onion powder
08 -
0.5 teaspoon salt
09 -
1 teaspoon black pepper
10 -
100 g cheddar cheese, shredded
→ Garnish
11 -
Green onion, chopped
# Steps:
01 -
Preheat oven to 220°C and lightly spray a 23x33 cm casserole dish with oil.
02 -
In a small bowl, whisk together buffalo sauce, olive oil, garlic powder, onion powder, salt, and black pepper until fully combined.
03 -
In a large bowl, toss sweet potato cubes with half of the buffalo sauce mixture until evenly coated.
04 -
Transfer coated sweet potatoes to the prepared baking dish and roast for 30 minutes, flipping the potatoes halfway through to ensure even cooking.
05 -
While the sweet potatoes are roasting, combine cubed chicken and broccoli florets in the same large bowl. Add remaining buffalo sauce mixture and toss until well coated.
06 -
After 30 minutes, remove baking dish from the oven. Distribute coated chicken and broccoli evenly over the roasted sweet potatoes.
07 -
Return dish to the oven and bake for an additional 20–25 minutes until chicken is fully cooked and broccoli is tender.
08 -
Sprinkle casserole evenly with shredded cheddar cheese. Broil for 3–5 minutes until the cheese is melted and bubbly.
09 -
Garnish with chopped green onion before slicing and serving.
# Notes:
01 -
Ensure potatoes are flipped halfway to promote even caramelization and uniform texture.
02 -
Cubing ingredients to even sizes ensures consistent cooking results.