Savory Sheet Pan Buffalo Chicken Sweet Potato in 35 Min

Okay, listen up, because I’m about to let you in on my little secret for surviving weeknights: sheet pan dinners! Seriously, who has time for a million dishes after a long day? My absolute fave right now? This crazy-delicious Sheet Pan Buffalo Chicken Sweet Potato situation. I mean, buffalo chicken is already AMAZING, but paired with sweet potatoes cooked on one pan? Genius! I’ve been doing sheet pan meals for ages, always tweaking and experimenting, and trust me, this combo is a total winner.

Why You’ll Love This Sheet Pan Buffalo Chicken Sweet Potato Recipe

Look, I get it. Weeknights are chaos. That’s why you NEED this Sheet Pan Buffalo Chicken Sweet Potato in your life. Here’s why I’m obsessed:

• It’s ridiculously easy to prep. Seriously, like 10 minutes.
• It cooks super fast! We’re talking 35 minutes, tops.
• Clean up? A DREAM. One pan, baby! That’s it!
• The combo of spicy buffalo chicken and sweet potato? SO GOOD!
• Plus, it’s naturally gluten-free and actually pretty healthy! Win-win!

Ingredients for Sheet Pan Buffalo Chicken Sweet Potato

Okay, so here’s what you’ll need to make this magic happen. Don’t skimp on the good stuff!:

• 1.5 lbs sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup buffalo wing sauce (use your fave!)
• 2 tbsp butter, melted
• 1/4 cup crumbled blue cheese, for topping (optional, but SO good!)
• 2 green onions, sliced, for topping

How to Make Sheet Pan Buffalo Chicken Sweet Potato: Step-by-Step Instructions

Alright, let’s get down to business! This Sheet Pan Buffalo Chicken Sweet Potato is SO simple. Just follow these steps, and you’ll be chowing down in no time!

1. First things first: crank up that oven to 400°F. You want it nice and hot! If you don’t preheat it, the sweet potatoes will be mushier
2. Next, grab those sweet potatoes. You’ll want to peel ’em and chop them into cubes. Toss the cubed sweet potatoes with olive oil, salt, and pepper right on your sheet pan! Spreading them in one layer is important for even cooking
3. Pop that sheet pan into the oven for 15 minutes. This gives the sweet potatoes a head start since they take a bit longer than the chicken.
4. While the sweet potatoes are doing their thing, let’s get the chicken ready. In a bowl, mix those chicken pieces with your buffalo wing sauce and melted butter this might get messy, but it’s worth it!
5. Okay, oven time’s up! Take the sheet pan out (careful, it’s HOT!). Now, add the buffalo chicken to the sheet pan, nestling it in with the sweet potatoes. You want everything spread out so it cooks evenly.
6. Back into the oven it goes for another 15-20 minutes. You’ll know it’s done when the chicken is cooked through. I like to use a meat thermometer to be sure – it should read 165°F.
7. Last but not least, top it all off with crumbled blue cheese and sliced green onions. Seriously the coolest thing to add!

And that’s it! See? Told ya it was easy. Get ready for a flavor explosion!

Tips for the Best Sheet Pan Buffalo Chicken Sweet Potato

Want to take your Sheet Pan Buffalo Chicken Sweet Potato from “good” to “OMG AMAZING?” Gotcha covered! Here are my best tips for a perfect pan, every single time:

• Sweet Potato Savvy: Look for sweet potatoes that are firm and have smooth skin. Avoid any with bruises or soft spots. The denser they are, the better they’ll roast!
• Chicken SOS: To keep your chicken juicy, don’t overcrowd the pan! Give it some space, or it’ll steam instead of roast. Also, patting the chicken dry before tossing it in the buffalo sauce helps it get nice and crispy!
• Spice It Up (or Down!): Buffalo sauce can be tricky. Start with a little and taste as you go! Some are WAY spicier than others. If you’re not a fan of the heat, try mixing the buffalo sauce with a little ranch or honey!
• Personal Touch: One time I was out of butter, so I used a little coconut oil instead! It gave the chicken a subtle sweetness that was FANTASTIC! Don’t be afraid to experiment!

Variations for Your Sheet Pan Buffalo Chicken Sweet Potato

Okay, so you mastered the basic recipe? Awesome! Now, let’s get a little crazy and remix this Sheet Pan Buffalo Chicken Sweet Potato! The possibilities are endless, trust me! Here are some of my favorite ways to shake things up:

• Topping Mania: Forget blue cheese? No problem! Ranch dressing is AMAZING drizzled on top. Or, for a cool and creamy twist, try adding some sliced avocado after it’s done cooking!
• Cheese, Please!: Blue cheese not your thing? Cheddar, mozzarella, or even a sprinkle of Parmesan would be super tasty!
• Veggie Power: Want to sneak in some extra veggies? Toss some broccoli or cauliflower florets onto the sheet pan with the sweet potatoes. They roast up beautifully! Bell peppers are great too (I love red and orange for the color!)

Don’t be afraid to experiment and find your own perfect combo! That’s the beauty of sheet pan dinners – they’re totally customizable to whatever you’re craving!

Serving Suggestions for Sheet Pan Buffalo Chicken Sweet Potato

Alright, so your Sheet Pan Buffalo Chicken Sweet Potato is DONE! But what do you serve WITH it? Here are a few of my go-to sides that make it a complete meal:

• A simple side salad. Think crisp greens, a light vinaigrette… Perfection!
• Creamy coleslaw. The cool, tangy flavors are SO good with that spicy chicken!
• Cornbread. A little sweet, a little savory… YUM!

Honestly, sometimes I just eat it straight from the pan, but don’t tell anyone! 😉

Storage & Reheating Instructions for Sheet Pan Buffalo Chicken Sweet Potato

Okay, so you’ve got leftovers? Lucky you! This Sheet Pan Buffalo Chicken Sweet Potato actually tastes great the next day (or even the day after!). Here’s how to keep it fresh and reheat it like a boss:

• Fridge It: Pop those leftovers into an airtight container and stick ’em in the fridge. They’ll be good for up to 3-4 days.
• Freeze for Later: Want to save some for a REALLY long time? Freeze it! Again, airtight container is key. It’ll keep for about 2-3 months. Just remember to thaw it out completely before reheating.
• Reheat to Eat: For the oven, spread the mixture on a pan and bake at 350F until warm. For a quick fix, nuke it in the microwave, but careful not to overdo it or the chicken will become rubbery!

Frequently Asked Questions About Sheet Pan Buffalo Chicken Sweet Potato

Got questions about this Sheet Pan Buffalo Chicken Sweet Potato masterpiece? I’ve got answers! Here are some of the most common things people ask me:

Can I use frozen sweet potatoes?

Okay, so technically, yeah, you *can* use frozen sweet potatoes. But honestly? Fresh is SO much better in this recipe. They roast up nicer and have a better texture. If you MUST use frozen, make sure they’re fully thawed and patted dry before roasting, or you’ll end up with a soggy mess.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great substitute. They’re a little more forgiving than chicken breasts, so they’re less likely to dry out. Just make sure they’re boneless and skinless, and cut them into roughly the same size pieces as you would the chicken breasts. This might be just as delicious if I’m honest. It will be juicer.

How do I make it spicier?

Ooh, you want to kick it up a notch? I love it! You can add a dash of hot sauce to the buffalo wing sauce, easy peasy! Or, for a REAL kick, sprinkle some red pepper flakes on the chicken before baking. Careful, though – a little goes a long way! I also have a Buffalo Chicken Lettuce Wraps that gets pretty spicy if you use the right sauce check that recipe out!

What if I don’t have blue cheese?

No worries! I totally get it – blue cheese isn’t for everyone. You can skip it altogether, or try another cheese. Ranch dressing is a classic pairing with buffalo chicken, so a drizzle of that would be delicious! Feta cheese could also work, or even a sprinkle of cheddar!

Nutritional Information for Sheet Pan Buffalo Chicken Sweet Potato

Okay, just a heads-up: the nutritional info below is an estimate! It can totally change based on the buffalo sauce and other ingredients you use. Consider it a general guideline, not gospel, okay?

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