Sweet Potato Buffalo Chicken Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 2 large sweet potatoes, peeled and sliced into thin rounds
- 1/2 cup Franks RedHot Original Cayenne Pepper Sauce Paleo-friendly
- 2 tablespoons ghee or coconut oil, melted
- 1/2 cup compliant mayonnaise homemade or store-bought
- 1/4 cup coconut cream
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- Fresh cilantro, for garnish optional
- Sliced green onions, for garnish optional
Instructions:
Preheat your oven to 375F 190C
In a large mixing bowl, combine the melted ghee or coconut oil, minced garlic, onion powder, smoked paprika, black pepper, and sea salt
Add the sliced sweet potatoes to the bowl and toss them until they are well coated in the seasoned oil mixture
In a separate bowl, mix together the shredded chicken and Franks RedHot sauce until the chicken is coated evenly
In another bowl, combine the compliant mayonnaise and coconut cream, creating a creamy sauce
In a 9x13 inch baking dish, arrange half of the seasoned sweet potato slices in an even layer
Spread the buffalo chicken mixture over the sweet potatoes, creating an even layer
Add the remaining sweet potato slices on top of the chicken layer
Pour the creamy sauce evenly over the casserole
Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender
Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly
Garnish with fresh cilantro and sliced green onions if desired
Serve hot and enjoy
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