Mexican Sweet Potato and Chicken Casserole Recipe

Preheat oven to 400 degrees F.

Spiralize the sweet potatoes with the smallest noodle blade and place them in a 9×13-inch oval casserole dish.

If cooking the chicken, bring 2 cups of water to a boil in a medium pot and add chicken breast, cook 10 minutes. Remove from water, set aside to cool, and shred the chicken. Place in a large bowl.

Bring a large pot of water to boil and add guajillo peppers. Cover and simmer on medium for 10 to 20 minutes until the peppers are soft.

Remove peppers and let cool, cut the stem and remove the seeds and the inside of peppers. Transfer to a blender.

Add 4 tomatoes to the same boiling water and cook for 10 minutes.

Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.

Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion. Saute until browned.

Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well.

Pour the mixture into the large bowl with the shredded chicken, black beans, and corn. Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals.

Top with cheese, cover with aluminum foil and bake for 1 hour, or until the sweet potatoes are tender.

Top with scallions and serve.