• 2 large sweet potatoes, cut

into strips

• 1 cup shredded, baked chicken

• ½ cup Kraft no-fat shredded

cheddar cheese

• ¼ cup of G Hughes Honey

BBQ Sauce

• 2 tablespoons olive oil

• 1 tablespoons cornstarch

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• 1 teaspoon kosher salt

• ⅓ teaspoon black pepper

• 3 green onions, thinly sliced

Step 1: Fire up your oven to 425°F and prep a large baking sheet with parchment paper. Clean and peel your 2 large sweet potatoes, slicing them into uniform

½-inch-thick fries. Thoroughly pat them dry with a paper towel to ensure a crisp finish.

Step 2: Transfer the dried fries to a spacious mixing bowl, coat evenly with 2 tablespoons of olive oil, and toss. Introduce your seasoning blend and mix again until every fry is primed.

Step 3: Arrange the seasoned fries in a single, uncrowded layer across the baking sheet. Transfer to the oven to roast for 15 minutes.

Step 4: Use this downtime to combine 1 cup of shredded rotisserie chicken with roughly half of your G Hughes Honey BBQ Sauce in a separate bowl. Set aside.

Step 5: Retrieve the pan, turn the fries to ensure an even bake, and return them to the heat for another 15-20 minutes until the edges take on a golden color.

Step 6: Remove the sheet and bring the fries together into a compact pile. Layer the prepared BBQ chicken directly over the top and blanket the entire plate with the shredded cheddar cheese. Pop it back to the oven for 2-5 minutes until the cheese is completely melted and bubbling.

Step 7: Allow the dish to rest and set for 2 minutes post-bake. Complete the prep with a final drizzle of the remaining G Hughes Honey BBQ Sauce and a scatter of sliced green onions. Pair it with G Hughes Ranch, or serve as is.