Ingredients:
1 smallish sweet potato.
1 egg
1 stick of celery. Diced small (¼”)
¼ cup diced onion.
1 strip of bacon, diced, cooked
2 oz cheddar cheese. Shredded. Divided.
¼ teaspoon (more or less) curry powder.
¼ teaspoon (more or less) roasted garlic powder.
½ teaspoon dried sage.
Salt and pepper to taste.
3 oz roasted chicken, diced small.
Directions.
Peel and roast the sweet potato until it’s soft.
Cook the bacon. Sauté the onions and celery to soften them.
Mash the cooked sweet potato with the egg in a bowl. Mix in celery,
onion, bacon, chicken, spices and half the cheese.
Fill a soufflé dish or other oven-safe bowl with the
mixture.
Bake at 350⁰ oven
for 25 minutes, or until the dish is cooked through.
Ten minutes before you’re done, top with the rest of the
cheese. Let it melt and bake on top.
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