Sweet Potato & Buffalo Chicken Casserole

From Shirley

sweet potato

Recipe time again! Abe N. recently posted this recipe on the MBS Nutrition Facebook page.  I didn’t give it much thought because, most of the time,  I’m much too much of a fat kid to be really interested in Paleo recipes. Then Erika W. mentioned how awesome it was and I thought perhaps I should investigate further.  Oh…My…GAWD!  This is the most satisfying paleo recipe that has ever passed my lips.  Several people have reposted it and tried it since and everyone is in agreement.

A couple of tips:
Erika W. suggests using a little extra grass fed butter.
Shirley M. suggests broiling the bacon in the casserole dish you’re planning on baking it in. Place a cookie rack in the baking dish and the bacon on top of the cookie rack.  This will allow all the fat to drain into the baking dish.  When the bacon is done, pour all of the grease out, save a light coating on the baking dish.  Then transfer the potato and chicken mixture into the dish. Also, use smoked paprika for a little extra oomph.

Make this tonight for dinner.

From Paleo Leap.
2 lb. boneless skinless chicken breasts, cut into cubes;
5 sweet potatoes, cut into 1/2-inch cubes;
1 tbsp. paprika;
2 tbsp. garlic powder;
6 tbsp. hot sauce;
½ cup olive oil or melted ghee;
1 cup bacon, cooked and cut into pieces;
1 cup green onions, sliced;
Sea salt and freshly ground black pepper to taste.

Preheat your oven to 400 F.
In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
Add the sweet potatoes and chicken, and stir to coat.
Empty the bowl into a casserole dish.
Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.
Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.