Are you drooling yet? When we made this one in the Test Kitchen it disappeared FAST! This recipe takes about 5 minutes of prep and is ready in under 30 if you use the big Batch Roast Sweet Potatoes recipe! 

Serves 4-6

What you Need

6 slices bacon
1, 14 oz can coconut cream *(See Note)
1/2 cup Tessemae’s Buffalo Ranch or Tessemae's Classic Ranch
coarse salt and ground pepper
4 cups shredded chicken (from 1 Rotisserie Chicken)
4 cups Big Batch Roast Sweet Potatoes
4 tablespoons buffalo sauce of your choice
4 scallions, sliced

What to do

1. Heat your oven to 375F. Arrange bacon on a foil lined sheet pan. Place on top shelf of oven and bake until crisp, about 15 minutes.
2. In a large bowl mix together the coconut cream and Buffalo Ranch, season with salt and pepper. Stir in the chicken and Big Batch Roast Sweet Potatoes.
3. Pour mixture into a 9x13 (or similar sized) baking dish. Drizzle buffalo sauce over top. Bake until just heated through in the center and bubbling around the edges, about 20 minutes.
4. Serve topped with crumbled bacon and scallions.

*Note: If you cannot find coconut cream, use 2 cans of coconut milk. Scoop out the solid coconut cream at the top of each can. Reserve the thinner coconut milk at the bottom for another use.