Buffalo Chicken Sweet Potato Casserole
This Buffalo Chicken Sweet Potato Casserole brings together spicy buffalo chicken and naturally sweet potatoes for an unforgettable flavor combination. The creamy buffalo chicken mixture sits perfectly atop tender sweet potato rounds, all topped with melted mozzarella and optional blue cheese crumbles for a dish that's tangy, spicy, and comforting all at once.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Mixing spoon or spatula
- Aluminum foil
Ingredients
- 3 lbs sweet potatoes about 1.4 kg, peeled and sliced into 1/4-inch rounds
- 4 cups cooked chicken about 600g, shredded
- 1 cup buffalo sauce 240ml
- 8 oz cream cheese 225g, softened
- 1/2 cup ranch dressing 120ml
- 2 cups shredded mozzarella cheese about 225g, divided
- 1/2 cup blue cheese crumbles about 60g, optional
- 2 tablespoons olive oil 30ml
- salt to taste
- black pepper to taste
- green onions sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with cooking spray or olive oil.
- Peel and slice sweet potatoes into 1/4-inch rounds, then toss with olive oil, salt, and pepper in a large bowl.
- Arrange sweet potato rounds in an even layer in the prepared baking dish, overlapping slightly if needed.
- Cover the dish tightly with aluminum foil and bake for 30 minutes until sweet potatoes are fork-tender.
- Mix softened cream cheese, ranch dressing, and buffalo sauce until smooth, then fold in shredded chicken and 1 cup mozzarella cheese.
- Remove foil from baked sweet potatoes and spread the buffalo chicken mixture evenly over the top.
- Sprinkle remaining mozzarella cheese and optional blue cheese crumbles over the casserole.
- Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and lightly golden.
- Let the casserole rest for 5 minutes, then garnish with sliced green onions and serve hot.
Notes
- Use rotisserie chicken to save time - one large rotisserie chicken yields about 4 cups shredded meat.
- Make sure cream cheese is fully softened at room temperature to avoid lumps in the buffalo mixture.
- Slice sweet potatoes uniformly to ensure even cooking throughout the casserole.
- For a milder version, reduce buffalo sauce to 1/2 cup and increase ranch dressing to 1 cup.
- Store leftovers covered in the refrigerator for up to 4 days.
- This casserole can be assembled up to 24 hours in advance - just cover and refrigerate until ready to bake.
- Add 5-10 minutes to baking time if cooking the casserole straight from the refrigerator.
- For extra crunch, top with crushed tortilla chips or fried onions during the last 5 minutes of baking.
- Freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months.
- The sweet potatoes should be fork-tender but not mushy after the initial 30-minute covered bake.
Nutrition
Serving: 1ServingCalories: 445kcalCarbohydrates: 28gProtein: 32gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 1250mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 320IUVitamin C: 15mgCalcium: 25mgIron: 10mg
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