These Buffalo Chicken Sweet Potato Rounds are absolutely delicious and perfect for fall! They have become my new make ahead appetizer come game day. Shredded chicken, brown sugar and buffalo sauce neatly piled onto a bite sized, roasted sweet potato round! Easy, quick and filling!
2MediumSweet Potatoes((sliced into 1/2" thick rounds))
1 1/2CupShredded Chicken
1CupSour Cream((For topping))
2StalksMinced Celery((For topping))
Preheat over 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!
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.
Add your shredded chicken to the sauce.
Top each round with a nice serving of the buffalo chicken mixture. Add a touch of sour cream and celery to finish these off!
You can make these ahead of time and reheat them in the oven! Just make sure to leave off the sour cream and celery when reheating.