​BUFFALO TWICE BAKED SWEET POTATOES (Paleo / Whole 30 / Gluten Free)

​BUFFALO TWICE BAKED SWEET POTATOES (Paleo / Whole 30 / Gluten Free)

Ingredients: 4 medium Quail Cove Organic Sweet Potatoes

2 heaping cups shredded Gerber chicken (Slow cooker or Rotisserie)

1/2 cup diced Organic Onion

1/2 cup diced celery

1/2 cup shredded Organic Carrots (1 large)

2 teaspoons coconut oil

1/4 cup plus 1 T chipotle mayo, divided

1/4 cup plus 1 T buffalo sauce, divided

1 teaspoon garlic powder

1 teaspoon dried dill

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

Salt and Pepper to taste

Directions: Bake sweet potatoes, 350 degrees F for 45 min to 1 hour.

While baking potatoes, heat a medium sauté pan over medium heat. Add coconut oil and let it get hot. Add celery, onion and cook for 10 minutes. Add carrots and cook another 5 min, stirring occasionally. Set aside in a bowl.

When sweet potatoes are cooked, cut in half lengthwise and scoop out most of the flesh. Add to the bowl with celery on-ion mixture. Then add the shredded chicken, mayo, hot sauce and spices. Mash and stir until combined. Scoop back into sweet potato shells. Top with 1 T may and 1 T hot sauce. Bake the filled shells for 20 minutes. Other toppings: cubed avocado, fresh parsley, more hot sauce.

Sep 22nd 2018 Adapted from: Eatthegains.com

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