Friday, March 28, 2014

Paleo Sweet Potato Buffalo Chicken Casserole


If you've found my site, likely you're one to search the web for paleo recipes and information. If you're like me and also follow or search for paleo items via social media outlets, you probably run into some of the same information repeatedly.

When I come upon a recipe generating attention and excitement on a LOT of pages, I know there's got to be a reason. It's usually something accompanied by a drool-worthy photo, which inspires people to get excited enough to tweet, post, pin and share it.

Tonight's recipe is definitely one such example; I can't tell you how many places I've "bumped" into Paleo Leap's Sweet Potato Buffalo Chicken Casserole online. I share it myself on Facebook last week just because I wanted to ensure I'd remember where to find it.

The photo of the dish makes it tempting, but what really sold me was the short list of ingredients and easy prep. It was the perfect meal to make after a busy day. Once the sweet potato and chicken are cut there's virtually no effort involved in whipping this one up!

Since I was making it for two kids who don't like things too spicy I did swap out 1 tbs. of hot sauce for 1 tbs. of palm sugar. I also melted a little cheese on top for them, but then ate my own portion from underneath the top layer.

I think this one definitely warranted the attention! It's honestly one of the easiest family-friendly dishes I've made, yet was loaded with flavor and really impressed.


Paleo Sweet Potato Buffalo Chicken Casserole
adapted from Paleo Leap

2 lb. boneless chicken breasts, cut into cubes
4 large sweet potatoes, peel and cut into small cubes
1 tbs. paprika
2 tbs. garlic powder
5 tbs. hot sauce
1 tbs. palm sugar
1/4 cup melted ghee or butter 
salt & pepper
1 cup bacon, cooked and crumbled
2 minced green onions

Preheat oven to 425.

Grease a large baking dish. Combine paprika, garlic powder, hot sauce, sugar, and melted ghee in a large bowl. Season with salt and pepper. Add chicken and sweet potatoes and toss to coat. Pour into baking dish.

Bake for 45 minutes, stirring every 10 minutes. Top with bacon and green onions and return to oven for another 5 minutes.

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