Tuesday, December 2, 2014

Buffalo Sweet Potato & Chicken Casserole (Recipe Revisit)



I am crazy busy this week and need to stick to basics I can whip up quickly. I love this dish because it's big on flavor but low maintenance to make.

While I stuck closely to Paleo Leap's recipe the first time I shared this one, tonight I used some chipotle Just Mayo (that I received to sample from Hampton Creek) in lieu of the hot sauce. It yielded a really creamy and flavorful sauce that I actually preferred to the original version.

The Hampton Creek product isn't truly paleo, but does use non-GMO expeller pressed canola oil. It has a delicious flavor and the contact I've had with the company has been 110% positive. Definitely worth checking out if you're looking for a packaged mayo to use when you're short on time but want to keep things clean.

Paleo Buffalo Sweet Potato & Chicken Casserole (Recipe Revisit)

2 lb. boneless chicken breasts, cut into bite-size pieces
4 large sweet potatoes, peel and cut into small cubes
1 tbs. paprika
2 tbs. garlic powder
5 tbs. hot sauce OR Hampton Creek chipotle “Just Mayo
1/4 cup melted butter, ghee or olive oil
salt & pepper
1 cup nitrite-free bacon, cooked and crumbled
2 minced green onions
raw shredded cheddar cheese (optional)
Preheat oven to 400.
Grease a large baking dish. Combine paprika, garlic powder, hot sauce and melted butter or olive oil 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, green onions and cheese (if using) and return to oven for another 5 minutes.

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