BBQ Chicken Upside Down Sweet Potato Poutine

OK, so mebbe this recipe is more “Poutine Adjacent,” but, makes no nevermind, it was still wicked tasty.

The original recipe called for ground beef and tater tots, but lightening things up with ground chicken and subbing in frozen sweet potato fries appealed to me and, I think, made the whole thing a tad more healthy.

I cooked mine on my oven’s Convection Roast setting and it took almost twice as long to get crispy fries, so bear that in mind.

•1 tbsp garlic infused olive oil
•1 medium onion, chopped
•2 lbs lean ground chicken
•1 tsp steak seasoning
•1 tsp black pepper
•1 tbsp Sherry Peppers Sauce*
•1 (16-oz) bottle barbecue sauce
•1 (14-oz) can Mexican corn with peppers, drained
•1 (10-oz) can diced tomatoes with green chilies
•2 cups shredded sharp cheddar cheese, divided
•1 bag frozen sweet potato fries
•2 scallions, thinly sliced

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Preheat oven to 425° and apply cooking spray to a 13×9 inch backing pan.

Warm the oil in a large over over medium high heat.

Add the ground chicken and the onion and cook, stirring occasionally, for five minutes, until the chicken is partially cooked.

Stir in the steak seasoning, pepper, and Sherry Peppers Sauce and continue to cook until the chicken is done and most the the pan juices have been evaporated.

Mix in barbecue sauce, corn, and tomatoes.

Reduce the heat to medium and continue to cook until the sauce has nicely reduced and you have a very thick, almost “Sloppy Joe” mixture.

Transfer to your prepared baking pan.

Top with one cup of the cheese and then scatter your frozen sweet potato fries evenly over the top.

Bake 25 minutes (as I noted above, my oven, set on Convection Roast so that I was getting a blend of air fryer and blow-key broiler action took a good 40 minutes), until potatoes are crispy and golden.

Sprinkle on remaining cheese during the last 5 minutes of baking.

Let stand 5 minutes, then serve topped with scallions and a nice drizzle of ranch dressing.

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