Sweet Potato And Buffalo Chicken Casserole

I've made this one before, but it was pre-blogging days, so this is technically my first time posting the recipe. Since I had some extra PaleoChef Wing Sauce from last week's Paleo Buffalo Chicken Casserole, I decided this recipe would be perfect to finish off that bottle. There is really no going wrong with this one. Buffalo chicken, roasted sweet potatoes, and bacon. Deliciousness. This recipe is from Paleo Leap and since I've re-posted a lot of their recipes I figured I would mention it in case anyone wants to check through that blog. It's a great starter paleo blog and all the recipes are pretty simple and easy to make. Anyways, I promise next week I won't make another buffalo chicken recipe, but if you are a fan of buffalo chicken then this recipe, and the one I made last week, are the bomb! 

Sweet Potato And Buffalo Chicken Casserole
Ingredients:

• 2 lbs. 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

Directions:

1. Preheat your oven to 400 F.
2. In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
3. Add the sweet potatoes and chicken, and stir to coat.
4. Empty the bowl into a casserole dish.
5. Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.
6. 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.

Original recipe found here