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Prep 60min
Total1hr20min
Servings4
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Ingredients
2
large sweet potatoes
3
slices bacon
1
carrot, diced
1
celery stalk, diced
1
rotisserie chicken, shredded
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1/2
cup buffalo sauce (I used Franks)
1
cup shredded cheddar cheese
1/2
cup diced avocado
1/4
cup fresh cilantro
1
lime, for the juice
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Steps
1
Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and roast them on a baking sheet for about an hour. Longer if needed. Let cool.
2
While the sweet potatoes cook, render your bacon until crispy. Set aside to drain on paper towels. Crumble. Drain all but a tablespoon of the fat and add the carrots and celery. Sauté until they start to soften, 5 minutes.
3
Add the shredded chicken, green chiles and the buffalo sauce to the pan. Let cook on low for a few minutes.
4
Slice the sweet potatoes in half (lengthwise) and scoop out as much filling as you want. Leave a little in the bottom and sides.
5
Place the chicken mixture into each half and top with shredded cheese.
6
Broil until cheese melts and is bubbly.
7
Garnish with lime juice, bacon crumbles, cilantro and avocado.
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No nutrition information available for this recipe
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