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OMFG this is good. And what’s not to love? Bacon, sweet potatoes and hot sauce = <3<3<3.

A note on sweet potatoes: I used Japanese white sweet potatoes, and I’m glad I did. Japanese sweet potatoes bake up creamier than standard orangey potatoes, and tend to be a touch lower on the sweetness scale than garnet yams. 

Gluten-free, paleo


Paleo Buffalo Chicken Casserole

Based on Paleo Sweet Potato Buffalo Chicken Casserole by Preppy Paleo

1 lb. boneless, skinless chicken thighs
2 sweet potatoes
2 carrots
4 stalks celery
1 Tbsp. paprika
2 Tbsp. garlic powder
1/3 c. Frank’s hot sauce
2 tsp. coconut nectar or maple syrup
1/4 c. melted butter
Bacon – enough to make about a cup when cooked and crumbled
4 scallions

Preheat your oven to 425 F.

Grease a large baking dish or casserole.

In a large bowl, combine the paprika, garlic powder, hot sauce, sweet stuff and butter. Chop the carrots and celery and add to the bowl. Peel and chop the sweet potatoes into roughly 1-inch cubes and add to the bowl. Chop the chicken into bite-sized pieces and add to the bowl. Toss to combine. Pour into the baking dish.

Bake for 45 – 55 minutes (or until the chicken is done), stirring every 15-20 minutes.

While the chicken mix is cooking, brown the bacon, drain and crumble. Chop the scallions. When the chicken is cooked through, top the casserole with the bacon and green onions and bake an additional 5 minutes.

Serves 4