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.