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