Baked Sweet Potato Casserole with Chicken & Eggs is a hearty, wholesome, and delicious oven meal. A smooth, naturally sweet base of mashed sweet potatoes is layered with a savory mix of cooked chicken, sweet cherry tomatoes, bell peppers, salty feta cheese, eggs, and melted mozzarella.
Baked until the eggs are perfectly set and the cheese forms a golden, bubbly crust, this dish balances sweet and savory flavors in every bite. It is an exceptionally nutrient-dense option for a complete family lunch or cozy weeknight dinner.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Servings: 4 portions
Ingredients
For the Sweet Potato Base:
- 3 medium sweet potatoes, washed and peeled
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Savory Chicken & Egg Topping:
- 2 cups cooked chicken, shredded or chopped
- 3 large eggs
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 small bell pepper (red or green), finely diced
- ½ cup feta cheese, diced into small cubes
- 1 cup shredded mozzarella cheese (divided)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh coriander (cilantro) or parsley, finely chopped
Step-by-Step Instructions
1. Prepare and Par-Bake the Sweet Potato Base
Boil the sweet potatoes in salted water until fork-tender (about 15 to 20 minutes). Drain well and place them directly into a baking dish. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and mash them evenly across the bottom to create a smooth base. Place in a preheated oven at 190°C (375°F) for 8 to 10 minutes to help the base firm up slightly.
2. Mix the Chicken and Egg Filling
In a large mixing bowl, combine the chopped cooked chicken, chopped onion, cherry tomatoes, diced bell pepper, feta cheese cubes, fresh parsley, and ½ cup of the shredded mozzarella. Whisk the 3 eggs in a small bowl, then pour them into the chicken mixture. Season with a pinch of salt and black pepper, and mix everything thoroughly.
3. Assemble the Casserole
Remove the sweet potato base from the oven. Pour the chicken, egg, and vegetable mixture evenly over the sweet potato layer, spreading it out to the edges of the dish.
4. Top with Cheese & Bake
Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top layer. Return the baking dish to the oven and bake for 18 to 22 minutes, or until the egg mixture is fully set in the center and the mozzarella is melted, bubbly, and lightly browned.
5. Garnish and Serve
Remove from the oven, garnish with fresh chopped coriander (cilantro), and let it rest for 5 minutes before slicing and serving warm!
Helpful Cooking Tips
- Drain Potatoes Well: Ensure the boiled sweet potatoes are well-drained before mashing so the base stays thick and doesn’t release excess water during baking.
- Use Leftover Chicken: This recipe is a fantastic way to use leftover roasted chicken, rotisserie chicken, or cooked chicken breast.
- Watch the Bake Time: Keep an eye on the eggs in the final minutes of baking to ensure they set completely without overcooking or drying out.
Tasty Customization Ideas
- Add More Greens: Toss in a handful of fresh baby spinach, chopped kale, or sliced mushrooms into the chicken filling.
- Spice It Up: Add a pinch of smoked paprika, chili powder, or crushed red pepper flakes to the egg mix for a subtle heat.
- Swap the Cheese: Replace feta with goat cheese or swap mozzarella for sharp cheddar for a bolder cheese profile.
Serving Suggestions
Serve this Baked Sweet Potato Casserole warm alongside a crisp green garden salad, sliced avocados, or warm crusty bread for a complete, comforting meal!
