Chicken and Sweet Potato Bake

4 Reviews
100% would make this recipe again

A favourite all-in-one meal.

Preparation : 25 min Cooking : 30 min Cooking Dish : 27x18 cm
460 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly


1 onions, finely chopped 200 g
2 carrots, sliced into thin rounds 200 g
2 stalks celery, sliced into small pieces 140 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 cups Homemade Boiled Chicken
2 tbsp butter, unsalted 28 g
3 tbsp cornstarch 24 g
375 mL Homemade Chicken Broth 1 1/2 cup
2 sweet potatoes, peeled then grated 360 g
1 1/2 cup Cheddar cheese, grated 120 g

Before you start

Make sure you have the precooked chicken available.


  1. Preheat the oven to 190°C/375°F.
  2. Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds; slice the celery into small pieces.
  3. Heat the oil in a pan over medium heat. Add the onion, carrots, and celery, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
  4. While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the cornstarch and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
  5. Peel the sweet potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish.
  6. Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.

Nutrition Facts Table

per 1 serving (230g)


% Daily Value




23 g

36 %

Saturated 10.8 g
+ Trans 0.2 g

55 %


90 mg


520 mg

22 %


37 g

12 %


6 g

24 %


13 g

Net Carbs

31 g


28 g

Vitamin A

242 %

Vitamin C

41 %


28 %


16 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¾ servings
Grain Products : ¼ serving
Milk and Alternatives : ½ serving
Meat and Alternatives : ¾ serving


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Fibre, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E
Source of  :
Copper, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 3
Meat and Alternatives 3
Fats 3

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Members' Reviews

4 Reviews (4 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Poultry | Vegetables | Main courses/Entrées | High Iron | Halal | High Calcium | High Fibre | Diabetes-friendly | Bake