Featured Wine

Buffalo Chicken Sweet Potato Discs

3 cups shredded chicken (i used a rotisserie)

2 celery stalks

1/2 cup mayo (Miracle Whip is too sweet)

1/4 cup Srirachi, or favored hot sauce

2 large sweet potatoes, as much same size end to end as possible

2 tbs olive oil

salt & pepper

extra hot sauce for drizzle

Ranch sauce for drizzle

Slap Ya Mama seasoned salt (optional)

2 stalks chopped green onion (optional)

Preheat the oven to 425 degrees. Line two baking sheets with parchment paper. 

Slice the sweet potatoes so you have round discs, all as close to the same width as possible. I did approximately 1/8 of an inch.

Mix in a bowl with the olive oil, salt and pepper. Put as a single layer on the baking sheets and put them in the oven for 20 minutes, then flip and bake another 15. You want them to be cooked through, but with a little baked hardness since they are what the salad goes on.

Chop or pulse the celery stalks, add in the shredded (cooked) chicken and seasoned salt if using. Add in the mayo and hot sauce, mixing well.

When the sweet potato discs are done, pull them out and allow to cool for a couple minutes. Top with chicken salad. Drizzle extra hot sauce and ranch over salad topped discs. Sprinkle with chopped green onions if using.