Sweet Potato Buffalo Chicken Casserole

Week 1 of college football is upon us, so I'm hitting you with another tailgate-friendly recipe! My family absolutely loved this recipe and it is packed with all real, whole foods! Hope you enjoy too...and good luck to my Alma Mater, Michigan State University, as they kick off their season tonight against Utah State...GO GREEN, GO WHITE!!!


  • 2 lbs boneless, skinless chicken breasts, cubed

  • 5 sweet potatoes, peeled & cubed

  • 1 tbsp paprika

  • 2 tbsp garlic powder

  • 6 tbsp hot sauce

  • 1/2 c olive oil

  • 1 c bacon, cooked

  • 1 c green onions

  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees.

  2. Combine olive oil, paprika, garlic powder, and hot sauce in a large bowl. Add salt and pepper to taste.

  3. Add the sweet potatoes and chicken. Stir to completely coat everything.

  4. Dump all ingredients from your large bowl into a casserole dish.

  5. Bake for 40-45 minutes, stirring occasionally.

  6. When everything is fork-tender, top the casserole with green onions and bacon and place back in the oven for 5 minutes.

  7. Let cool and serve!

(I divided this into 8 servings, but ended up eating nearly 2 servings at once because it was so tasty! Info for 8 serving portions is below.)
Calories: 386; Fat: 22g, Carbs: 17g, Protein: 33g


If you make a recipe from Fueled and Fit, make sure to post it and tag me so I can see your creation! @fueledandfitwellness on Instagram!

Original Recipe credit given to Paleo Leap. Can be found by visiting: