Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 pound cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a pot, bring water to a boil and add the diced sweet potatoes. Cook for about 15 minutes or until tender, then drain and set aside.
- Step 2: In a large bowl, combine the shredded chicken with buffalo sauce, Greek yogurt, and half of the cheddar cheese. Mix well until all ingredients are fully incorporated.
- Step 3: In a greased baking dish, spread the cooked sweet potatoes evenly on the bottom. Season with salt and pepper to taste.
- Step 4: Pour the buffalo chicken mixture over the sweet potatoes, spreading it out evenly. Top with the remaining cheddar cheese and sprinkle with chopped green onions.
- Step 5: Drizzle olive oil over the top of the casserole for added flavor and moisture. Bake in the preheated oven for about 25-30 minutes or until bubbly and golden on top. Let cool slightly before serving.
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 4 days.
- When reheating, warm individual portions in the microwave for 1-2 minutes or bake at 350°F (175°C) until heated through, ensuring the casserole stays moist.
- Serve the Buffalo Chicken Sweet Potato Casserole with a side of fresh salad or celery sticks for a satisfying crunch and balance to the dish.
- For extra creaminess, consider mixing in some additional Greek yogurt into the buffalo chicken mixture before layering it over the sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 5g