Chipotle Chicken and Sweet Potato Hash

Ingredients:
Two sweet potatoes, grated
2 medium onions, sliced
4 chipotles in adobo sauce, de-seeded and diced
2 pre-cooked shredded chicken breasts
2-3 tablespoons butter
1 tablespoon cumin
2 teaspoons smoked paprika
Salt and pepper to taste
Cilantro as a garnish

Directions:
Grate sweet potato with a cheese grater or in a food processor.
Slice onions to desired size.
Chop chipotle peppers
Melt butter over medium heat in a heavy-bottomed pan.
Add onions to butter and stir. Cook for one minute, then add cumin and paprika.
Cook onions until they are translucent, stirring occasionally.
Add chicken, chipotle peppers, and sweet potatoes.
Push down all ingredients and cover for five minutes.
Remove lid and stir all ingredients. Continue cooking until sweet potatoes are soft and all ingredients are warmed through.
Serve with a sprig of cilantro, avocado slices, or some shredded cheese. Maybe even toss a fried egg on top!

Notes:

I liked this, but John wanted the sweet potatoes to be crunchier next time. To make that change, I would either cook the sweet potatoes longer in a larger pan or lay them out on a pan to broil before adding the chicken.