Baked Sweet Potato Chicken Casserole

Here is my favorite sweet potato chicken casserole recipe, with tender chicken, creamy sweet potatoes, and a mix of cozy spices that makes the whole house smell amazing.

This casserole is what I turn to when I need something hearty and comforting for dinner. My kids actually ask for seconds, which doesn’t happen very often with anything that has vegetables in it!

What Kind of Sweet Potatoes Should I Use?

For this casserole, you’ll want to stick with regular orange-fleshed sweet potatoes rather than the white or purple varieties. The orange ones have that classic sweet flavor that pairs perfectly with buffalo sauce and will give you the best color contrast in your dish. When picking them out at the store, look for sweet potatoes that feel firm and heavy for their size, without any soft spots or wrinkled skin. You can definitely leave the skin on since it adds extra nutrients and saves you prep time – just give them a good scrub before cubing. If you prefer them peeled, that works too, but keeping the skin on helps the cubes hold their shape better during baking.

Options for Substitutions

This casserole is super adaptable, so here are some easy swaps you can make:

• Chicken breasts: Chicken thighs work great here and actually stay more tender during baking. You can also use leftover rotisserie chicken – just add it in the last 15 minutes of cooking to prevent it from drying out.
• Sweet potatoes: Regular russet or red potatoes work fine if you’re not a sweet potato fan. Just keep the cooking time the same since they’re cut into similar-sized pieces.
• Buffalo sauce: Any hot sauce you like will work – try sriracha mixed with a little butter, or even barbecue sauce for a completely different flavor profile.
• Broccoli: Cauliflower florets, Brussels sprouts (halved), or green beans all work well. Just make sure to cut them into similar-sized pieces so everything cooks evenly.
• Cheddar cheese: Monterey jack, pepper jack, or even mozzarella will melt just as nicely. Use whatever cheese you have on hand.
• Turkey bacon: Regular bacon, ham, or even cooked sausage crumbles work great. You can also skip the meat entirely for a lighter version.
• Avocado oil: Olive oil, melted butter, or even coconut oil will work just fine for coating everything.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this casserole is cutting your sweet potatoes too large, which will leave you with undercooked, hard chunks while everything else is done – aim for small, uniform cubes about half an inch so they cook evenly with the chicken.

Don’t skip tossing all your ingredients with oil before baking, as dry vegetables and chicken will result in a tough, flavorless casserole that lacks the moisture needed to bring everything together.

Another common error is adding the cheese too early in the baking process, which causes it to burn and turn bitter – wait until the last 10-15 minutes of cooking to sprinkle it on top for that perfect golden finish.

Finally, make sure your chicken pieces are similar in size to your sweet potato cubes so everything cooks at the same rate, and always check that the chicken reaches 165°F with an instant-read thermometer before serving.

What to Serve With Sweet Potato Chicken Casserole?

This hearty casserole is pretty much a complete meal on its own, but I love serving it with a simple side salad to balance out all those rich flavors. A crisp romaine or mixed greens salad with a light vinaigrette works perfectly to cut through the buffalo sauce and cheese. If you want something warm on the side, some buttery dinner rolls or cornbread are great for soaking up any extra sauce from the casserole. For a lighter option, try some steamed green beans or roasted Brussels sprouts to add more veggies to your plate.

Storage Instructions

Refrigerate: This sweet potato chicken casserole keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day because all those buffalo flavors have time to meld together. Just make sure to let it cool completely before covering and storing.

Freeze: You can definitely freeze this casserole for up to 3 months, which makes it perfect for meal prep. I like to portion it out into individual containers so I can grab single servings whenever I need them. Let it cool completely first, then wrap tightly or use freezer-safe containers.

Warm Up: To reheat from the fridge, just pop it in the microwave for 1-2 minutes or warm it in a 350°F oven for about 15 minutes until heated through. From frozen, let it thaw overnight in the fridge first, then reheat the same way. You might want to add a fresh drizzle of ranch and a sprinkle of green onions when serving!

Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 180-200 g
• Fat: 140-160 g
• Carbohydrates: 220-240 g

Ingredients

For the casserole:

• 2 lb boneless chicken breast, cut into cubes
• 5 medium sweet potatoes, diced (skin on or peeled)
• 2 heads broccoli, cut into florets

For the buffalo mixture:

• 1 cup buffalo wing sauce (such as new primal or franks)
• 1/2 cup avocado oil or olive oil
• 1/2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder

For the toppings:

• 1 cup cheddar cheese, shredded
• 1/4 cup sliced green onions
• 1/2 cup turkey bacon, cooked and chopped
• Ranch dressing, to drizzle

Step 1: Preheat Oven and Prepare Ingredients

• 5 medium sweet potatoes, diced (skin on or peeled)
• 2 lb boneless chicken breast, cut into cubes
• 2 heads broccoli, cut into florets

Preheat your oven to 425°F (220°C) and grease a 9×13-inch casserole dish.

While the oven is heating, thoroughly wash and dice the sweet potatoes (leave skin on or peel as you prefer).

Cut the chicken breast into cubes and chop the broccoli into florets, then set these aside for later use.

Step 2: Make Buffalo Sauce Mixture

• 1 cup buffalo wing sauce (such as New Primal or Franks)
• 1/2 cup avocado oil or olive oil
• 1/2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder

In a small bowl, whisk together the buffalo wing sauce, avocado oil (or olive oil), salt, ground black pepper, and garlic powder until well combined.

This mixture will add flavor and moisture throughout the bake.

Step 3: Season and Roast the Sweet Potatoes

• diced sweet potatoes from Step 1
• half of buffalo sauce mixture from Step 2

Place the diced sweet potatoes in a large bowl.

Pour in half of the buffalo sauce mixture from Step 2 and toss well to coat all the sweet potato pieces evenly.

Transfer the seasoned sweet potatoes to the prepared casserole dish, spreading them into an even layer.

Roast in the preheated oven for 30 minutes, flipping the potatoes halfway through to ensure even browning.

I like to give the sweet potatoes a quick stir at the halfway point to caramelize the edges for extra flavor.

Step 4: Toss Chicken and Broccoli; Add to Casserole

• cubed chicken breast from Step 1
• broccoli florets from Step 1
• remaining half of buffalo sauce mixture from Step 2

While the sweet potatoes are roasting, add the cubed chicken and broccoli florets to the same large bowl used for the sweet potatoes.

Pour in the remaining half of the buffalo sauce mixture and toss to thoroughly coat the chicken and broccoli.

After the sweet potatoes have roasted for 30 minutes, remove the casserole dish from the oven and layer the chicken and broccoli evenly over the roasted sweet potatoes.

Step 5: Bake with Chicken and Finish with Toppings

• casserole with sweet potatoes, broccoli, and chicken from Step 4
• 1 cup cheddar cheese, shredded
• 1/4 cup sliced green onions
• 1/2 cup turkey bacon, cooked and chopped

Return the casserole to the oven and bake for 20–25 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).

Remove the dish from the oven and sprinkle the shredded cheddar cheese, sliced green onions, and cooked chopped turkey bacon over the top.

Place the casserole back in the oven for about 5 more minutes, just until the cheese is melted and bubbly.

Step 6: Finish and Serve

• ranch dressing, to drizzle

Once the cheese has melted, take the casserole out of the oven and allow it to cool for a few minutes before serving.

Drizzle ranch dressing over the top before serving for extra flavor—I find that the creamy ranch really complements the buffalo spice!

You can also top with blue cheese if you prefer.