Easy Buffalo Chicken Sweet Potato Casserole (Weeknight Magic)

Introduction

I met this casserole on a rainy Tuesday when my grocery list said “something comforting,” my inbox said “help,” and my brain said “easy weeknight dinners only, please.” I pulled sweet potatoes from the pantry, found a bottle of buffalo sauce doing a little line dance at the back of the fridge, and grabbed chicken breasts because, to be real, they’re forever on my meal planning chicken rotation. The first time I baked it, I was sure I’d messed it up—too spicy, not saucy enough, broccoli maybe a little too bronzed. But I took a forkful straight from the corner of the pan (oops), and it was a total mood. Sweet, spicy, creamy, a little smoky from the turkey bacon, with melty cheddar doing its best blanket impression. The kitchen smelled like game day and cozy sweater weather had a baby.

This has become my “we’re hungry and want healthy comfort food” answer. It’s hearty without being heavy, thanks to sweet potatoes that roast up caramelized at the edges and tender in the middle. The buffalo sauce brings tang and heat that wakes up every bite, and the chicken holds its own—juicy, protein-packed, and exactly the kind of thing you want in high protein meals or a flexible protein meal plan. The broccoli? It’s the vegetable friend who shows up with personality and crunch, roasting just enough to get those toasty, nutty flavors that make you forget you’re eating vegetables.

Here’s the part I didn’t expect: this casserole actually feels like a hug in a dish. The sweet potatoes smell like brown sugar at the edges, the buffalo sauce sizzles into the chicken, and when the cheese melts over everything, the whole pan looks like it’s smiling. And yes, this is very much a budget-friendly recipes situation. It’s one pan. It’s easy. It scales for best meal prep plans, saves beautifully for lunches, and it’s just as happy on a couch-and-Netflix night as it is on a casual family dinner where you need quick family meals that won’t cause a revolt from picky eaters.

If you’re into low calorie chicken meal prep or high protein high carb low fat meals, this one hits that sweet spot. Want to keep it flexible for a keto meal plan day? You can tweak it (I’ll show you). Want to feed friends who ask for “something spicy but comforting”? This is that. Honestly, it’s become the casserole that answers 80% of my “what’s for dinner?” texts. Spicy. Savory. Cheesy. Comforting. And completely weeknight-friendly.

Why You’ll Love This Recipe

• Flavor fireworks: sweet, spicy, savory, creamy—every bite earns a second bite. Big healthy eating for two vibes if you’re sharing, but also great for crowds.
• Meal-prep gold: reheats like a dream for meal prep microwave lunches without drying out.
• One-pan simplicity: fewer dishes, more joy, totally aligned with best high protein ready meals energy—minus the delivery fee.
• Flexible heat level: choose mild buffalo or bring serious swagger for best dinner prep meals.
• Nutrient-rich comfort: sweet potatoes + broccoli = low calorie high nutrition meals with actual personality.
• Picky-eater friendly: cheesy top, cozy textures, customizable sauce—hello, good meal prep plans you’ll actually stick to.

What Makes This Recipe Special?

The balance. Sweet potatoes get roasty edges that taste almost like they’ve been glazed, but it’s just the oven doing its magic. The buffalo sauce cuts through the sweetness with tang and peppery heat, then the cheddar melts over everything to tie it together. Crispy turkey bacon adds salty crunch without overshadowing the casserole, and green onions bring fresh bite so each forkful stays exciting. It’s like the best parts of wing night, cozy casserole season, and high macro meals strategy all teaming up. Also? You’ll love the texture play—tender chicken, creamy cheese, lightly charred broccoli, crisp bits of turkey bacon—it’s just a good time.

Ingredients

Save

Sweet potatoes: Choose firm, bright orange ones for natural sweetness and moisture. Dicing them evenly is key—too big and they’ll be underdone; too small and they’ll over-brown before the chicken finishes. I aim for ¾-inch cubes for even roasting and great texture that stands up to the sauce. If you’re chasing high protein pre made meals energy in your own kitchen, these are your fiber-rich carb base that make this feel satisfying without a food coma.

Chicken breasts: Boneless, skinless, cubed so they cook quickly. Thighs also work if you want extra juiciness and a bit more forgiveness on cook time. If you’re in a rush, rotisserie chicken saves the day—just toss it with buffalo sauce and fold it in later so it doesn’t overcook. This is your protein anchor for high protein high calorie meals or a balanced protein eating plan.

Broccoli florets: They roast right in the dish and drink up the buffalo sauce. If using frozen, thaw and pat very dry to avoid steaming. You can swap in cauliflower, but broccoli’s little frilly tips are the MVP for catching sauce and cheese. Great for packing nutrients into best meal prep healthy routines.

Buffalo sauce: Use your favorite—Frank’s RedHot is the classic, Primal Kitchen works if you want a cleaner label. Mix with olive or avocado oil, garlic powder, salt, and pepper for a fast, flavorful marinade that coats both veggies and chicken. This is the zing that makes the casserole addictive and perfect for quick family meals.

Olive or avocado oil: Helps everything roast instead of steam; avocado oil is nice at higher heat and keeps flavors neutral so the buffalo sauce shines. If you’re working toward low fat meal delivery style goals at home, go light—this dish doesn’t need much.

Garlic powder, salt, black pepper: Pantry heroes. Garlic powder distributes more evenly than fresh here, and it won’t burn during roasting. Season confidently; sweet potatoes need salt to pop.

Shredded cheddar cheese: Sharp cheddar melts beautifully and brings that craveable creamy pull. Mozzarella is fine for stretch, but cheddar wins on flavor. Pepper jack is fun if you like a little extra heat.

Turkey bacon: Cooked and chopped, it adds smoky crunch without overwhelming the pan. It’s also a smart swap if you’re trying to keep things lighter while still chasing that “bacon bite” experience. It’s a friendly upgrade for ready made protein meals done at home.

Green onions: Fresh, bitey finish that lifts the casserole. Add some before baking for mellow sweetness and more on top for brightness.

Optional drizzle: Ranch or blue cheese dressing—just a little on top before serving makes it feel restaurant special. If you’re navigating healthy meal plans for two, drizzle lightly and enjoy each bite.

Don’t do this: Don’t drown the pan in sauce—too much liquid means steaming, not roasting. Don’t skip flipping the sweet potatoes halfway—caramelization is where the flavor lives. And don’t cut the chicken too large—it needs to cook through in that second bake.

How to Make It Step-by-Step

1. Preheat the oven to 425°F and grease a 9×13-inch casserole dish. High heat equals caramelized edges, and caramelized edges equal flavor. I like a thin rub of avocado oil on the dish so nothing sticks and cleanup doesn’t become a regret.
2. Season the sweet potatoes. In a big bowl, whisk buffalo sauce with a splash of oil, garlic powder, salt, and pepper. Toss in the diced sweet potatoes until every piece glistens. You want them glossy, not soggy—if there’s a puddle at the bottom of the bowl, add a handful more sweet potatoes or hold back some sauce for the chicken. This is your first best meals to prep move: flavor goes in early.
3. Roast the base. Spread the sweet potatoes in an even layer and roast for about 30 minutes, flipping halfway. You’re looking for browning on the edges and a fork that slides in with a little resistance. The smell right about now? It’s like the oven is making butterscotch out of vegetables. Magic.
4. Prep the chicken and broccoli. While the sweet potatoes do their thing, toss the cubed chicken and broccoli in the remaining buffalo sauce mixture. If you’re using rotisserie chicken, toss only the broccoli for now and save the chicken to add later so it doesn’t dry out. This is a great time to grate your cheddar, chop your cooked turkey bacon, and slice your green onions so you can do the endgame in one flourish.
5. Combine and cook. Pull the dish from the oven, pour the chicken and broccoli mixture over the sweet potatoes, and gently stir to mingle the sauce. Spread everything back into an even layer—crowding is okay here, but make sure nothing is piled so high it won’t cook through. Return to the oven for 20–25 minutes, until the chicken hits 165°F and the broccoli edges are a little charred. If you used rotisserie chicken, fold it in at the 10-minute mark so it warms without toughening.
6. Cheese time. Sprinkle the cheddar evenly over the top, followed by the chopped turkey bacon and a handful of green onions. Back into the oven for 5 minutes, just until the cheese melts into a glossy blanket. If you’re a crispy-top person, broil for 1–2 minutes—hover near the oven like a hawk so it doesn’t go from perfect to “well, that’s toasty” in 10 seconds. Ask me how I know.
7. Finish and serve. Let it rest for 5 minutes so the cheese settles. Drizzle with ranch or blue cheese if you’re feeling it, and add more green onions for that fresh crunch. The first scoop should give you a little pull of cheese, a glow of buffalo heat, and a cube of sweet potato that tastes like it’s been gently kissed by maple—without any sugar added. It’s the flavor combo that keeps a casserole pan mysteriously empty.

Lessons learned (aka I did this so you don’t have to): I once forgot to flip the sweet potatoes and they came out a little soft—still tasty, but not peak caramelization. Another time I added frozen broccoli straight from the bag and, um, hello steam bath. Pat it dry. And yes, I’ve absolutely over-cheesed it. Turns out you can have too much of a good thing if it prevents the top from getting those dreamy golden spots.

Tips for Best Results

• Cut everything evenly. Uniform sweet potato cubes and chicken pieces mean even cooking and less guesswork.
• Dry your broccoli. If using frozen, thaw and pat dry so it roasts, not steams.
• Season assertively. Sweet potatoes love salt, buffalo sauce loves pepper—taste your sauce before it hits the pan.
• Layer smart. Roast sweet potatoes first to build that caramelized base, then add chicken and broccoli so nothing overcooks.
• Cheese last. Melting at the end preserves texture and keeps the top from going greasy.
• Finish fresh. Green onions add brightness that keeps each bite lively, especially for no prep healthy lunches on day two or three.

Ingredient Substitutions & Variations

• Protein swaps: Ground chicken or turkey works (brown it first). Rotisserie chicken keeps things convenient for high protein microwave meals. For a vegetarian twist, use chickpeas or extra-firm tofu (pre-roasted for best texture).
• Cheese choices: Sharp cheddar is classic; pepper jack adds kick; dairy-free shreds melt decently if you’re skipping dairy.
• Extra veggies: Red bell pepper, cauliflower, or zucchini play nicely. Spinach can be folded in at the end for an easy nutrition boost—a vegan low calorie meal plan trick if you’re doing a plant-forward dinner without the chicken.
• Heat control: Use mild buffalo sauce for littles; add cayenne or crushed red pepper for “bring the heat” nights.
• Lower-carb tweaks: Swap some or all sweet potatoes for cauliflower to lean toward no prep keto meals vibes.
• Sauce remix: Stir a tablespoon of honey into the buffalo for sweet-heat balance, or whisk buffalo with a little Greek yogurt for a creamier finish aligned with hello fresh low calorie menu inspiration.

Serving Suggestions

Save

I love this with a crisp green salad dressed in lemon and olive oil—the brightness is perfect against the cozy, cheesy casserole. If you’re leaning into best high protein frozen meals energy but cooking fresh at home, add a side of roasted green beans or a quick slaw with apple and celery for crunch. For date night or healthy eating for two, pour sparkling water with lime or a ginger kombucha and call it fancy. And when I’m solo on the couch with a rom-com? A warm bowl of this casserole, a drizzle of ranch, and I’m at peace.

Pairing Ideas (Drinks, Sides, etc.)

• Drinks: Iced tea with lemon, lime seltzer, or a chilly ginger beer for a spicy-meets-spicy moment.
• Sides: Simple arugula salad, carrot-celery sticks with ranch, or cornbread muffins if you want cozy squared.
• Sauces: Extra buffalo on the table, ranch or blue cheese for dipping, and a squeeze of lime for freshness. Perfect for feeding friends when you want ready meals for 2 vibes without the delivery apps.

How to Store and Reheat Leftovers

Let leftovers cool completely, then store in airtight containers for up to 4 days. For the best texture, I reheat portions in a 350°F oven for 12–15 minutes until hot and bubbly. Microwave works, too—heat in 45-second bursts, stirring between rounds so the chicken doesn’t overcook. If things seem a tad dry (it happens), add a spoonful of water or a drizzle of ranch before heating to revive the sauciness. This is exactly why it wins at premade lunch meals and best meals to prep for busy weeks.

Make-Ahead and Freezer Tips

Assemble everything up to the cheese step, cover, and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes since it’s starting cold. For freezing, portion into airtight containers and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture. The sweet potatoes hold up surprisingly well, making this a hero for low calorie premade meal delivery style planning—without the subscription.

Common Mistakes to Avoid

• Skipping the halfway flip on sweet potatoes—caramelization is everything.
• Adding too much sauce—excess liquid turns roasting into steaming.
• Crowding with wet broccoli—pat it dry so the edges char.
• Melting cheese too early—it can separate or over-brown before the chicken finishes.
• Cutting chicken too large—smaller cubes cook evenly and stay juicy, ideal for high carb high protein low fat meals balance.

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken?
Yes. Stir it into the pan during the last 10 minutes of baking so it warms through without drying out. This hack is clutch for best high protein ready meals vibes on a Tuesday.

Do I need to peel the sweet potatoes?
Nope. The skin adds nutrients and roasts up tender. Just scrub them well.

Is this casserole spicy?
Buffalo sauce ranges from mild to hot. Start mild, and you can always drizzle extra buffalo on top for heat lovers.

Can I make it dairy-free?
Yes. Use a dairy-free shredded cheese or skip the cheese and finish with a drizzle of dairy-free ranch. Still delicious, still great for no prep healthy lunches.

Can I use frozen broccoli?
Yes, thaw and pat very dry first so it roasts. If you skip the drying step, you’ll get soft broccoli and less browning.

What’s the best cheese?
Sharp cheddar brings the most flavor. Pepper jack adds kick; mozzarella gives you extra stretch. Choose your mood.

How do I make it crispier?
Roast sweet potatoes a few extra minutes before adding chicken and broccoli, and broil the top for 1–2 minutes at the end. Watch closely.

Cooking Tools You’ll Need

• 9×13-inch casserole dish
• Large mixing bowl
• Sheet pan (optional, for pre-roasting if you like max caramelization)
• Chef’s knife and cutting board
• Measuring cups and spoons
• Tongs or a sturdy spatula
• Instant-read thermometer (for that 165°F confidence)

Ingredients (Recap & Notes)

• Sweet potatoes, diced (skin on or off)
• Boneless, skinless chicken breasts, cubed
• Broccoli florets (fresh preferred; frozen works if thawed and dried)
• Buffalo sauce (Frank’s RedHot or Primal Kitchen are great)
• Olive oil or avocado oil
• Garlic powder, salt, black pepper
• Shredded cheddar cheese (or pepper jack for kick)
• Cooked turkey bacon, chopped
• Green onions, chopped
• Optional: ranch or blue cheese dressing for drizzling

If you’re chasing high protein keto meal plan days, swap some sweet potatoes with cauliflower and use a lighter hand with the onions. For best vegan meal prep, skip the chicken, add chickpeas and extra broccoli, and use dairy-free cheese (or none) with a creamy cashew-ranch drizzle.

Final Thoughts

There’s something about this Buffalo Chicken Sweet Potato Casserole that just feels right at the end of a long day. The way the sweet potatoes caramelize, the zing of the buffalo, the cozy melt of cheddar—it’s comfort with a little attitude. It’s the dish I make when I need to feed my people well, when I want quick family meals that feel special, when I’m sneaking in more veggies without a lecture. And honestly? It’s the answer to the eternal “What’s for dinner?” ping that lands on your phone when you’re already in sweatpants.

If you try it, make it yours. Add bell peppers, use rotisserie chicken, go lighter on the cheese, finish with ranch, or don’t. Turn it into best meal prep plans for the week or serve it hot from the oven to friends on game day. Either way, it’s bold, bright, and wildly satisfying—like wing night and a warm blanket had a casserole.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!

Recipe Card (For Quick Reference)

Servings: 6
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes

Ingredients

• 3 medium sweet potatoes, peeled or scrubbed and diced
• 1½–2 lbs boneless skinless chicken breasts, cubed
• 4 cups broccoli florets
• ½ cup buffalo sauce
• 2 tbsp olive or avocado oil
• 1 tsp garlic powder
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1½ cups shredded sharp cheddar cheese
• 4 slices cooked turkey bacon, chopped
• 3 green onions, sliced
• Optional: ranch or blue cheese dressing for serving

Directions

1. Preheat oven to 425°F. Grease a 9×13-inch dish.
2. Whisk buffalo sauce, oil, garlic powder, salt, and pepper. Toss with sweet potatoes; spread in dish. Roast 15 minutes, flip, roast 15 more.
3. Toss chicken and broccoli with remaining sauce mixture.
4. Add to dish, stir to combine, and bake 20–25 minutes until chicken reaches 165°F and broccoli is tender.
5. Top with cheddar, turkey bacon, and some green onions; bake 5 minutes until melted.
6. Rest 5 minutes. Serve hot with extra green onions and optional ranch or blue cheese.

Storage & Reheat

• Refrigerate up to 4 days; freeze up to 2 months.
• Reheat in a 350°F oven 12–15 minutes, or microwave in short bursts, adding a splash of water or drizzle of ranch if needed.

P.S. If you’re weaving this into a protein eating plan or tracking high macro meals, it fits right into those best meals to prep Sundays and fuels Monday through Thursday without getting boring.