Twice Baked Buffalo Chicken Sweet Potatoes Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour, 15 minutes Yield: 4 servings as a main dish, 8 servings as a side dish Ingredients 4 sweet potatoes (9-10 oz each) 1 1/4 cups Monterey Jack cheese, divided 1/2 cup ranch dressing 4 oz blue cheese, divided 1/4 cup Franks Red Hot 2 oz cream cheese, cut into pieces 1 tablespoon butter, melted 2 cups cooked, shredded chicken Sliced green onions Instructions Preheat oven to 400°F. Clean and pierce the potatoes with a fork several times. Bake until soft, about 45 minutes. Let stand until cool enough to handle. Cut the potatoes in half lengthwise and remove the flesh to a bowl, leaving a thin layer around the outside of the potato to keep the shape. Mash the sweet potato flesh. Add in 1/2 cup of the Monterey Jack cheese, the ranch dressing, 2 oz of the blue cheese, the Frank’s red hot, cream cheese and butter. Mix to combine. Stir in the shredded chicken. Add the filling back into the potato skins. Top with the remaining Monterey Jack and blue cheese. Return to the oven until heated through and the cheese is melted, 10-15 minutes. Serve topped with sliced green onions.

Sweet Potato Shepherd's Pie Ingredients 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces 1/4 cup fat free milk 2 oz cream cheese 1 pound ground turkey 1 medium onion, chopped 1 cup chopped carrots 1 cup frozen corn 1/4 cup water 1 (8 ounce) can tomato sauce 2 tablespoons Worcestershire sauce 1/4 teaspoon ground black pepper shredded cheese Directions Preheat oven to 375 degrees F. In a medium saucepan, cover sweet potatoes with water and cook, covered, for 15 to 20 minutes, or until tender; drain. Gradually add milk and cream cheese, mashing with a potato masher to make potato mixture light and fluffy; cover and keep warm. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is brown, stirring with a wooden spoon to break up turkey as it cooks; drain, if needed. Stir in carrots, corn, and water; bring to a boil and reduce heat; simmer, covered, for 5 to 10 minutes, or until vegetables are tender. Add tomato sauce, Worcestershire sauce, and pepper to turkey mixture and heat through. Divide turkey mixture among 4 ungreased, 10-ounce ramekins; spoon mashed sweet potato mixture over turkey mixture. Top with shredded cheese. Bake, uncovered, for 20 to 25 minutes, or until heated through. Serve immediately.