Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potatoes and 1/4 cup maple syrup. Cook for 4 to 5 minutes or until tender, stirring frequently. Cool slightly; transfer to a large bowl. Add chicken strips, cheese, and green onions; toss to combine.
Think of chicken and waffles, but better. These Chicken and Sweet Potato Stuffed Waffle Pockets are filled with sweet potatoes, cheese, and hand-breaded chicken, and drizzled with Culinary Tours maple syrup.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|2 c. sweet potatoes, peeled and coarsely shredded|
|¼ c. Culinary Tours bourbon barrel aged Vermont maple syrup, plus additional for serving|
|4 Hy-Vee Kitchen fully cooked hand-breaded savory chicken strips, chopped|
|1 c. Hy-Vee shredded sharp Cheddar cheese|
|⅓ c. green onions, sliced|
|2 (16-oz. each) cans Hy-Vee refrigerated homestyle flaky jumbo biscuits, (8-ct. each)|
Things To Grab
- Large nonstick skillet
- Large bowl
- Rolling pin
- Standard-size waffle iron
- Hy-Vee nonstick spray
- Meat thermometer
Roll out each refrigerated biscuit to a 4-inch round. Mound chicken mixture in center of 8 biscuit rounds. Place remaining biscuit rounds on top. Pinch edges to seal; fold pinched edges under each biscuit.
Preheat a standard-size waffle iron on medium setting according to manufacturer's directions. Spray top and bottom of waffle grids with nonstick spray. Place 2 filled biscuits in waffle iron, diagonally opposite each other. Close lid, pressing down firmly. Bake 8 to 9 minutes or until filled waffles are golden brown and internal temperature reaches 165 degrees. Remove from waffle iron. Repeat baking remaining filled biscuits. Serve with additional maple syrup, if desired.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 25mg
- Sodium: 1260mg
- Total Carbohydrates: 73g
- Protein: 15g