Sweet Potato Chicken Casserole


1 Lb. boneless skinless chicken breast
(or 12 Oz shredded cooked chicken)

2 sweet potatoes 12 Oz. total, shredded
or spiralized and cut into 6-inch lengths

4 medium tomatoes

4 dried chili peppers

1 teaspoon olive oil

1 onion (quartered)

4 garlic cloves

1/2 tsp cumin powder

1 1/4 tsp sea salt

1/8 tsp black pepper

1 cup frozen corn

one (15 Oz.) can black beans, rinsed and drained

1 cup pepper jack cheese, shredded

chopped green onions for topping

Preheat oven to 400.

Spiralize or shred the sweet potatoes with the smallest noodle blade and place them in a 9 x 13 oval casserole dish.

If you’re cooking the chicken, bring 2 cups of water to a boil in a medium pot and add chicken breast, cook 10 minutes. Remove from water, set aside to cool and shred the chicken, then put it in a large bowl.

Bring a pot of water to boil, add peppers, cover and simmer on medium, 20 minutes.

Remove peppers and cool, cut the stem, remove seeds, then transfer to a blender.

Add 4 tomatoes to the same boiling water and cook 10 minutes.

Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.

Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion, saute until browned.

Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well.

Pour the mixture into the large bowl with the shredded chicken, black beans and corn.

Mix to combine, then pour over the spiralized or shredded sweet potatoes,
making sure the sauce mixes well and gets in between the sweet potatoes.

Top with cheese, cover with aluminum foil and bake 1 hour, or until potatoes are tender.

Top with chopped green onions and serve.
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