Sweet Potato Tot "Hot Dish" (and TK easy BBQ sauce)

Hot dish is a midwest casserole style dish that typically contains a meat like a ground beef, canned or frozen veggies and often one of those iconic cans of creamed soups and is then topped with potato tots or perhaps hash browns.

While this recipe bends those particular rules I do top it with tots, but not just any tot.  Sweet potato tots are a favorite of mine.  Sweet potato fries are a favorite of mine.  I definitely wanted to try something similar to hot dish that I could top with sweet potato tots.


When thinking about what protein would be a good counterpart to the crispy, sweet spuds, barbecued chicken or pork came instantly to mind.  While I eschew the creamed, canned soup in favor of a judicious sprinkling of a good goat's milk cheddar, I think you could certainly use a can of the cheddar cheese soup to make this more of a traditional hot dish.  I think if I were in Minnesota instead of Georgia, it would be required that I label this a casserole instead of a hot dish.

CHECK OUT MY EASY SHORTCUT BBQ SAUCE RECIPE FOR THIS SPEEDY SHREDDED BBQ CHICKEN

Regardless, this is delicious.  My youngest daughter's fiancé is a firefighter and instantaneously I thought about making this dish for his firehouse.  Perhaps I will surprise them and take a couple skillets of this to them for all their hard work.

I think the slightly sweet barbecued chicken (or pork if you wish) and veggies paired with garlic and Aleppo chili flake for some heat,  nestled under the blanket of sweet, crispy potato tots are a lovely bite.  If you wanted more heat I'd recommend adding a poblano pepper instead of a bell pepper. 

LET ALL THE VEGETABLES COOK DOWN BEFORE ADDING THE SHREDDED CHICKEN

This dish is really so easy to put together, especially if you have an opportunity to make the quick BBQ chicken in advance.  Having everything ready for the skillet is key during a hurried weeknight.  See my Cook's note in the recipe for my helpful tips on getting a jump start on the barbecue chicken if you'd prefer to make it and not purchase it pre-made.

ARRANGE ALL THE TOTS OVER THE CHICKEN AND VEGGIES

While I use my Lodge cast iron skillet to make and bake the whole thing, you can also saute in another skillet if perhaps yours is not oven proof, them transfer the meat mixture to a casserole dish or baking pan before topping with the tots.

Take note of my speedy barbecue sauce that is really tasty with the addition of pomegranate molasses.  I make the shredded chicken in my Ninja Foodi, which makes quick work of it then toss it with my barbecue sauce.

I know your family will love this as much as mine did and I'm especially thinking the kiddos will ask for seconds.  It's topped with tots after all.

Sweet Potato Tot Hot Dish

Preheat oven to 425 degrees

1 pound shredded BBQ chicken or pork (like Curly's) or easily make your own (see *Cook's note) 
1 20 ounce bag frozen sweet potato tots like Alexia brand.  
1/2 onion, diced
1 bell pepper or poblano pepper, stem and seeds removed and chopped
8 ounce package mushrooms, sliced (I like to use baby portobello)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Aleppo chili flake, or regular chili flake
Salt to taste (I like to use course sea salt)
1/2 teaspoon freshly ground back pepper
1 cup (or more if you like it cheesy) shredded cheddar (I use a goat's milk cheddar)
1 small handful chopped cilantro for garnish (optional) 


Heat a 10 inch ovenproof skillet (I use my Lodge cast iron skillet available on out SHOP page) over medium heat and add the onion, bell or poblano pepper and mushrooms.  Cook until the vegetables are slightly softened, about 5 minutes,  then add the garlic, chili flake, salt and pepper.  Stir to combine then add in the shredded barbecue chicken or pork and cheese and stir again until all the ingredients are evenly dispersed. 


Top with the sweet potato tots.  You can get as meticulous as you like with these, but the goal is to cover the entire top of the skillet evenly with the tots.


Bake for 30 minutes until the cheese starts to bubble the the tots get crispy on top.




*Cook's Note
I regularly make a batch of chicken breasts that I use for multiple purposes.  I either let the chicken cook on low all day in the slow cooker or I'll use my Ninja Foodi.  4 medium chicken breasts with 1 cup of liquid on the pressure cook setting for 10 minutes is all it takes.  Let the steam release naturally for about another 10 minutes after it's finished then shred the chicken once it's cool enough to handle.  Mix it with the barbecue sauce of your choice or my quick homemade version below and you have beautifully tasty barbecue shredded chicken.


Taylor Kitchen Speedy BBQ Sauce


1 cup ketchup (low sugar or no sugar added variety)
2 tablespoons pomegranate molasses. (You can also use honey, but the pomegranate molasses gives amazingly complex flavor since it's also a bit tart)
2 tablespoons vinegar (balsamic, apple cider or malt vinegars work well)
1 tablespoon Worcestershire sauce
Chipotle hot sauce like Cholula (a few dashes optional and to taste)
Pinch of course sea salt
1/2 teaspoon freshly ground black pepper


Combine and heat all ingredients over low heat in a small saucepan until just simmering.  Let this simmer for just a minute or two then it's ready to use.  This will keep in the fridge for 1 to 2 weeks.