Buffalo Chicken Sweet Potato Bake

13 11 2014

Are you a sucker for cheesy fries or anything buffalo chicken? Who isn’t! Here’s a healthy rendition of a riff on both, featuring leftover chicken and sweet potatoes. Using Greek yogurt and reduced-fat cheese helps keep this dish lighter, while still offering the classic creamy flavors we all love in our less-healthy favs.

Buffalo Chicken Sweet Potato Bake

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 large or 4 small sweet potatoes, peeled and cubed
  • Olive oil
  • Kosher salt
  • Granulated garlic
  • Smoked paprika
  • 1/4 cup plain Greek yogurt
  • 1/4 cup buffalo hot sauce like Frank’s
  • 1-1 and 1/2 cups cooked shredded chicken
  • 1-2 small celery stalks, chopped
  • Reduced-fat sharp cheddar cheese, shredded
  • Fresh parsley or cilantro, chopped

Preheat oven to 400.

In a medium bowl, toss cubed potatoes with just a little olive oil along with salt, garlic and paprika to taste. Toss well. Spread out in a single layer on a large baking sheet lined with a silpat or foil sprayed with non-stick spray.

Roast potatoes until browned, about 30-40 minutes, stirring once or twice.

Meanwhile, mix the yogurt and buffalo sauce together in a bowl. Add the chicken and mix well. Season lightly with salt to taste.

Remove the potatoes from the oven and cool slightly. Using your hands or a spatula, move the potatoes to the center of the baking sheet until they’re all touching. Top with celery, a little cheese and then spread the buffalo chicken mixture evenly on top. Finally, top with another layer of cheese.

Bake until hot and cheese melts, about 10 minutes or so. Remove from the oven and top with parsley or cilantro before serving. Garnish with more hot sauce if desired and serve with a side salad. Pictured above is shredded cabbage tossed with red wine vinegar, olive oil, salt, pepper and garlic powder.

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