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Recipe for Buffalo Chicken Sweet Potato Bake

Spicy baked sweet potato recipe with chicken and bacon developed by the California Culinary Centers for school food service menu planning.

buffalo chicken sweet potato bake

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 40 Servings

This recipe yields one–12 inch by 20 inch by 4 inch steamtable pans or 40–1 cup or one number 4 scoop servings of buffalo chicken sweet potato bake.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 6 pounds and 4 ounces frozen, fully-cooked chicken fajita strips, diced (U.S. Department of Agriculture [USDA] food item)
  • 10 pounds frozen, ready to use sweet potatoes, diced (USDA food item)
  • 6 ounces frozen turkey bacon
  • 6 ounces as purchased fresh green onions
  • 2 cups olive oil
  • ¼ cup and 2 tablespoons paprika
  • ½ cup garlic powder
  • 2 cups hot sauce
  • 2 tablespoons kosher salt

Directions

To Prepare in Advance
  1. Thaw chicken, sweet potatoes, and turkey bacon in refrigerator 1 to 2 days in advance. Critical Control Point (CCP): Thaw chicken, sweet potatoes, and turkey bacon in refrigerator at 41°F or lower.
To Prepare Buffalo Chicken Sweet Potato Bake
  1. Rinse green onions under cool running water. Cut off root ends.
  2. Slice onions to measure 1¼ cups.
  3. Dice turkey bacon to into small crumbles.
  4. Combine olive oil, paprika, garlic powder, and hot sauce in a large bowl.
  5. Add sweet potatoes and chicken to the large bowl. Stir to coat.
  6. Place ingredients on one–12 inch by 20 inch by 4 inch pan.
  7. Preheat conventional oven to 400°F. Bake for 40 minutes. Stir every 10 minutes.
  8. Add green onions and bacon to the pan. Place back in the oven for another 5 minutes to let all the flavors combine. CCP: Heat chicken sweet potato bake to an internal temperature of 165°F or higher for 15 seconds.
To Prepare for Service
  1. Place chicken sweet potato bake in one–18 inch by 20 inch by 4 inch steamtable pan.
  2. Portion 1 cup or one number 4 scoop serving of buffalo chicken sweet potato bake.

Nutritional Analysis

  • Calories, in K calories: 420
    Carbohydrates, in grams: 38
    Protein, in grams: 26
    Saturated fat, in grams: 3
    Trans fat, in grams: 0
    Total fat, in grams: 19
    Sodium, in milligrams: 923

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 80 Servings

This recipe yields two–12 inch by 20 inch by 4 inch steamtable pans or 80–1 cup or one number 4 scoop servings of buffalo chicken sweet potato bake.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 12 pounds and 8 ounces frozen, fully-cooked chicken fajita strips, diced (U.S. Department of Agriculture [USDA] food item)
  • 20 pounds frozen, ready to use sweet potatoes, diced (USDA food item)
  • 12 ounces frozen turkey bacon
  • 12 ounces as purchased fresh green onions
  • 4 cups olive oil
  • ¾ cup paprika
  • 1 cup garlic powder
  • 1 quart hot sauce
  • ¼ cup kosher salt

Directions

To Prepare in Advance
  1. Thaw chicken, sweet potatoes, and turkey bacon in refrigerator 1 to 2 days in advance. Critical Control Point (CCP): Thaw chicken, sweet potatoes, and turkey bacon in refrigerator at 41°F or lower.
To Prepare Buffalo Chicken Sweet Potato Bake
  1. Rinse green onions under cool running water. Cut off root ends.
  2. Slice onions to measure 2½ cups.
  3. Dice turkey bacon to into small crumbles.
  4. Combine olive oil, paprika, garlic powder, and hot sauce in a large bowl.
  5. Add sweet potatoes and chicken to the large bowl. Stir to coat.
  6. Place ingredients on two–12 inch by 20 inch by 4 inch pan.
  7. Preheat conventional oven to 400°F. Bake for 40 minutes. Stir every 10 minutes.
  8. Add green onions and bacon to the pan. Place back in the oven for another 5 minutes to let all the flavors combine. CCP: Heat chicken sweet potato bake to an internal temperature of 165°F or higher for 15 seconds.
To Prepare for Service
  1. Place chicken sweet potato bake in two–18 inch by 20 inch by 4 inch steamtable pan.
  2. Portion 1 cup or one number 4 scoop serving of buffalo chicken sweet potato bake.

Nutritional Analysis

  • Calories, in K calories: 420
    Carbohydrates, in grams: 38
    Protein, in grams: 26
    Saturated fat, in grams: 3
    Trans fat, in grams: 0
    Total fat, in grams: 19
    Sodium, in milligrams: 923

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield one or yield two–12 inch by 20 inch by 4 inch steamtable pans or 40 or   80–1 cup or one number 4 scoop servings of buffalo chicken sweet potato bake.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.5 ounce equivalents meat/meat alternative
  • ⅝ cup vegetables (½ cup red orange, ⅛ cup other vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Frozen, fully cooked, diced chicken fajita strips
  • Frozen, ready to use, diced sweet potatoes

Recipe Roots (Flavor Profile)

  • American Classic

Preparation Time

  • Preparation: 45 minutes for 40 servings or for 80 servings
  • Cook: 45 minutes for 40 servings or for 80 servings

Critical Control Point (CCP)

  • CCP: Thaw chicken, sweet potatoes, and turkey bacon in refrigerator at 41°F or lower.
  • CCP: Heat chicken sweet potato bake to an internal temperature of 165°F or higher for 15 seconds.

Kid Rating

Four-fork kid rating.

Culinary Center

Irvine Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, May 15, 2023
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