Mexican Chicken And Sweet Potato Casserole

I was looking for something different to do with sweet potatoes and I saw this recipe, I tweaked it a bit and made this for dinner. This turned out very tasty and you can also wrap it up in a corn tortilla.

Ingredients
1 cup cooked chicken breast shredded (from 1 breast)
1 1/2 cup medium chunky salsa
2 tbsp fresh cilantro chopped
A little Onion powder, garlic powder and pepper
olive oil spray
1 1/2 large sweet potatoes peeled
1/2 cup cheddar cheese shredded
1/4 tsp sweet paprika
toppings: chopped cilantro scallion, guacamole, sour cream, cheese

Instructions
Preheat oven to 400 F
In a medium bowl, combine shredded chicken, salsa and chopped cilantro.
Set aside.
Chop or cube sweet potatoes. Spray an 8 x 8 inch (20 x 20 cm) baking dish with a little
olive oil spray.
Layer sweet potato to cover the bottom of the pan. Add a layer of
chicken (half of the mixture), a layer of sweet potatoes, another layer of
chicken and a final layer of sweet potato. Top with cheese and sprinkle
with sweet paprika.

Bake for 30 minutes. At this point, remove from the oven and drain any excess
liquid don't drain if it's still thick with salsa Bake for another 30
minutes or until cheese is golden brown and sweet potatoes at the top are
crispy. Let rest for about 10 minutes before cutting.
Serve and top with additional cilantro, scallion and sour cream or guacamole!

Recipe Notes
Leave out cheese to make this dish paleo-friendly and make sure the salsa
you use is sugar free.

Nutrition Facts
Amount Per Serving (1/6th)
Calories 95 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Cholesterol 21mg7%
Sodium 398mg17%
Potassium 298mg9%
Total Carbohydrates 9g3%
Dietary Fiber 1g4%
Sugars 3g
Protein 10g20%
Vitamin A97.8%
Vitamin C1.9%
Calcium 6.5%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.