BUFFALO CHICKEN TWICE BAKED SWEET POTATOES

Ingredients

• 4 medium sweet potatoes
• 2 heaping cups shredded chicken (crockpot* or rotisserie)
• 1/2 cup diced yellow onion
• 1/2 cup diced celery (about 1 large stalk)
• 1/2 cup shredded carrots (about 1 large)
• 2 teaspoons coconut oil
• 1/4 cup + 1 tablespoon chipotle mayo, divided
• 1/4 cup + 1 tablespoon buffalo sauce, divided (I used Frank's)
• 1 teaspoon garlic powder
• 1 teaspoon drilled dill
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• salt and pepper, to taste
• optional toppings: cubed avocado, fresh parsley, hot sauce

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Rinse sweet potatoes and poke with a fork. Place in oven on a parchment lined baking sheet and bake for 45 minutes to 1 hour until soft.
2. While the sweet potato bake, heat a medium sauté pan over medium heat. Add coconut oil and let it get hot, about 30 seconds. 
3. Add celery and onion and cook for 10 minutes, stirring occasionally. Add carrots and cook for another 5 minutes. Pour into a medium sized bowl and set aside.
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