On this Fit Life, KY3's Paul Adler visits with Jessica Miller of Price Cutter to get a little bit healthier twist on buffalo chicken bites for your Super Bowl parties.
Buffalo Chicken Sweet Potato Rounds
2 Medium Sweet Potatoes (sliced into 1/2" thick rounds)
2 Tsp. Flour
6 Tbsp. Butter (unsalted)
1/2 Cup Buffalo Sauce
1/4 Cup Brown Sugar
1/3 Cup Whole Milk
1/2 Tsp. Salt
1/4 Tsp. Cinnamon
1 1/2 Cup Shredded Chicken
1 Cup Sour Cream (For topping)
2 Stalks Minced Celery (For topping)
1. Preheat oven to 425 degrees F. Coat your sweet potato rounds in olive oil and then sprinkle tops with some salt and pepper. (Just eyeball this.) Bake for 15 minutes or until bottom has turned
golden brown. Check them every so often so they do not burn!
2. In the meantime, add your butter and flour to a saucepan over medium heat and whisk it together. When it gets nice a bubbly brown, add your buffalo sauce, brown sugar, milk and salt.
Whisk until it just begins to thicken then take off the heat. This should only take a few minutes.
3. Add your shredded chicken to the sauce.
4. Top each round with a nice serving of the buffalo chicken mixture. Add a touch of sour cream and celery to finish these off!