A woman's hand holding a Chicken Sweet Potato Stuffed Waffle Pocket

Hands On:

12 minutes

Total Time:

40 minutes

Serves:

Ingredients

2 tbsp Gustare Vita olive oil
2 cups sweet potatoes, peeled and coarsely shredded
¼ cup Culinary Tours bourbon barrel aged Vermont maple syrup, plus additional for serving
4 Hy-Vee Kitchen fully cooked hand-breaded savory chicken strips, chopped
1 cup Hy-Vee shredded sharp Cheddar cheese
⅓ cup green onions, sliced
2 (16-oz. each) cans Hy-Vee refrigerated homestyle flaky jumbo biscuits, (8-ct. each)

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Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potatoes and ¼ cup maple syrup. Cook for 4 to 5 minutes or until tender, stirring frequently. Cool slightly; transfer to a large bowl. Add chicken strips, cheese, and green onions; toss to combine.

Roll out each refrigerated biscuit to a 4-inch round. Mound chicken mixture in center of 8 biscuit rounds. Place remaining biscuit rounds on top. Pinch edges to seal; fold pinched edges under each biscuit.

Preheat a standard-size waffle iron on medium setting according to manufacturer's directions. Spray top and bottom of waffle grids with nonstick spray. Place 2 filled biscuits in waffle iron, diagonally opposite each other. Close lid, pressing down firmly. Bake 8 to 9 minutes or until filled waffles are golden brown and internal temperature reaches 165°. Remove from waffle iron. Repeat baking remaining filled biscuits. Serve with additional maple syrup, if desired.

Nutrition Facts

Serving Size: 0 waffle

Serves: 8

Amount Per Serving
Calories:		71
% Daily Value*
Total Fat: 3g		4%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 3mg		1%
Sodium: 158mg		7%
Total Carbohydrate: 9g		3%
	Dietary Fiber: 0g	0%
	Sugars: 2g	5%
Protein: 2g		4%