If you’re craving comfort food with a spicy kick and a wholesome twist, you’ve got to try this Buffalo Chicken Sweet Potato Casserole Recipe. It’s one of those dishes that feels like a warm hug after a long day—loaded with tender chicken, roasted sweet potatoes, and that irresistible buffalo sauce zing. Trust me, once you make this, it’ll become a go-to for weeknight dinners or game-day gatherings. Ready? Let’s dive in.

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Why This Recipe Works

Perfect Balance of Flavors: The sweet creaminess of roasted sweet potatoes cuts through the spicy buffalo sauce beautifully.
Simple, One-Dish Wonder: It’s a casserole that combines protein, veggies, and carbs in one pan—easy cleanup guaranteed.
Textural Delight: Roasted broccoli florets add crunch, while melty cheese and crispy bacon bring richness and depth.
Customizable Heat Level: You can easily dial up or down the buffalo sauce to suit your taste buds.

Buffalo Chicken Sweet Potato Casserole, spicy chicken sweet potato bake, healthy buffalo chicken casserole, easy sweet potato dinner, game day chicken casserole - This image shows a glass baking dish filled with a layered casserole. The bottom layer is a mix of roasted broccoli and sweet potato chunks with a slightly crisp texture and green and orange colors. On top of this, there are slices of cooked chicken pieces with a light brown color, scattered with reddish-brown bacon pieces. Melted cheddar cheese sheets with a rich orange color cover the chicken and vegetables, adding a smooth texture. There are dollops of white sauce spread over the dish, with small bits of crumbly white cheese and sliced green onions sprinkled on top, adding contrast and freshness. The dish is placed on a white marbled surface with a silver spatula partially inside the baking dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Buffalo Chicken Sweet Potato Casserole Recipe calls for a handful of straightforward ingredients that come together for a flavor-packed meal. Each component does its job—from juicy chicken cubes that soak up the spicy sauce, to sweet potatoes roasting to caramelized perfection, and broccoli balancing the dish with just the right crunch.

Boneless chicken breasts: Cubed chunks cook evenly and absorb the buffalo sauce beautifully.
Sweet potatoes: I love leaving the skin on for extra fiber, but peel if you prefer a smoother texture.
Broccoli florets: These add a fresh, crunchy contrast that keeps things from feeling too heavy.
Buffalo sauce: I use New Primal for its fresh flavor, but Frank’s RedHot works just as well.
Avocado or olive oil: Helps coat everything for roasting and adds a mild richness.
Spices (salt, pepper, garlic powder): Simple seasoning to boost flavor without complicating things.
Cheddar cheese: Melts wonderfully on top, adding gooey indulgence and a sharp bite.
Green onions: Fresh and mildly pungent, they brighten each spoonful.
Cooked turkey bacon: Adds smoky crunch, but feel free to swap for regular bacon or omit for a lighter dish.
Ranch drizzle: The creamy coolness pairs perfectly with spicy buffalo heat.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about making this Buffalo Chicken Sweet Potato Casserole Recipe is how easily you can make it your own. I often adjust the heat level depending on who I’m feeding — sometimes I add extra buffalo sauce for my husband who loves spicy food, while toning it down for guests who prefer mild flavors. Don’t be shy about swapping veggies or adding your favorite toppings!

Variation: I once swapped broccoli for roasted cauliflower and it added a nice earthy flavor that worked well.
Dairy-free option: Try using dairy-free cheese or skip cheese altogether and finish with more fresh herbs for a lighter meal.
Make it vegetarian: Substitute the chicken and turkey bacon for roasted chickpeas or your favorite plant-based protein.
Seasonal swaps: In fall, roasted Brussels sprouts or kale make excellent additions or substitutes for the broccoli.

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

Step 1: Prepping and Roasting the Sweet Potatoes

First things first: preheat your oven to 425°F and grease a 9×13 casserole dish. While the oven’s warming up, I cut the sweet potatoes into small cubes—about the size of a dice—making sure some skin stays on for extra texture. Then, toss the sweet potatoes with half of your buffalo sauce mixture (buffalo sauce, avocado or olive oil, salt, pepper, and garlic powder). Roasting at this high heat for 30 minutes gives the sweet potatoes a slightly caramelized edge that I love. Halfway through roasting, give them a flip to make sure they cook evenly without drying out.

Step 2: Coating Chicken & Broccoli with Buffalo Sauce

While those sweet potatoes are roasting, cube your chicken breasts and chop broccoli into bite-sized florets. Use the large bowl you had the sweet potatoes in to mix the chicken and broccoli with the remaining buffalo sauce mixture. Toss them well so each piece is coated — this means every bite will be packed with flavor. Don’t skip this step; it’s what makes the casserole sing!

Step 3: Layering & Baking

After 30 minutes, pull the sweet potatoes from the oven and spread the buffalo-coated chicken and broccoli evenly over the top. Pop the whole casserole back in and bake for another 20-25 minutes, until the chicken reaches an internal temperature of 165°F—this ensures it’s safe and juicy. When you’re close to finishing, sprinkle shredded cheddar cheese, chopped green onions, and cooked turkey bacon on top. Bake for 5 more minutes to let the cheese melt into that beautiful, bubbly blanket.

Step 4: Serve and Garnish

Once out of the oven, give the casserole a few moments to cool—not only to avoid burns but to let the flavors settle. I like to drizzle a little ranch (or blue cheese if you’re feeling adventurous) on top right before serving. This finishing touch adds freshness and balances the heat perfectly.

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Pro Tips for Making Buffalo Chicken Sweet Potato Casserole Recipe

Cook Chicken Evenly: Cube chicken uniformly to ensure they cook through at the same rate and stay tender.
Don’t Skip Flipping: Turning sweet potatoes halfway prevents them from sticking and promotes even roasting and caramelization.
Let It Rest: Allowing the casserole to cool a bit before serving helps it set, making it easier to serve and enjoy.
Adjust Spiciness: Start with half the buffalo sauce if you’re unsure, and add more later—it’s easier than cooling down an overly spicy dish.

How to Serve Buffalo Chicken Sweet Potato Casserole Recipe

Garnishes

I usually finish this casserole with a generous sprinkle of chopped green onions for color and fresh crunch. Sometimes I add a drizzle of ranch or blue cheese dressing—it tames the heat and adds creaminess. Crumbled cooked bacon on top brings a smoky crunch that my family always asks for.

Side Dishes

To keep things simple, I often serve this casserole with a crisp side salad or some steamed green beans to balance the rich, spicy flavors. If I’m feeling indulgent, garlic bread or soft dinner rolls work beautifully for mopping up any extra sauce.

Creative Ways to Present

For special occasions, I’ve layered this casserole into individual ramekins to make personal servings more festive. Topping each serving with a fresh celery stick (to channel the classic buffalo wing vibe) never fails to impress guests and add a refreshing crunch.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge for up to 5 days. Before putting it away, I let it cool completely—this helps preserve texture and flavor. When it’s time to eat the leftovers, I find that reheating in the oven keeps the sweet potatoes from getting soggy.

Freezing

This casserole freezes really well! I portion it out into freezer-safe containers and it keeps for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently to maintain the texture and avoid drying out the chicken.

Reheating

My favorite way to reheat leftover Buffalo Chicken Sweet Potato Casserole is in a 350°F oven for about 20 minutes. This keeps the crispy roasted edges intact while warming everything evenly. If you’re in a rush, the microwave works fine but you might lose some of that roasted texture.

FAQs

Can I use frozen chicken breast for this recipe?

It’s best to use thawed chicken for even cooking. If using frozen, thaw fully before preparing, so the chicken cooks through properly in the casserole without drying out.
Is it okay to peel the sweet potatoes?

Absolutely! Leaving the skin on adds texture and nutrients, but peeling is fine if you prefer a softer, smoother bite.
Can I make this Buffalo Chicken Sweet Potato Casserole Recipe vegetarian?

Yes, just swap the chicken and bacon for plant-based protein like roasted chickpeas or tofu and omit any meat-based toppings.
How spicy is this casserole?

The heat level depends on the buffalo sauce you choose. It’s moderately spicy by default, but you can adjust by adding more or less buffalo sauce to suit your palate.
Can I prepare this casserole ahead of time?

Yes! You can assemble the casserole up to the point before baking, cover it, and refrigerate overnight. Then bake fresh when ready for dinner.

Final Thoughts

This Buffalo Chicken Sweet Potato Casserole Recipe is one of those dishes I keep coming back to because it’s so cozy and flavorful. It hits all the right notes—spicy, sweet, creamy, and savory—in a way that feels both indulgent and nourishing. I promise, once you make it, you’ll be excited to share it with friends and family too. So go ahead, get cozy in your kitchen, and give it a whirl—you’ll thank me later.