Paleo Causa Rellena with Avocado Crema

Ingredients

• 2 lb Sweet potatoes
• 1.5 lb Chicken breast, cooked and shredded
• 2 medium Avocado
• 1/4 cup Red onion, finely chopped
• 1/4 cup Celery, finely chopped
• 2 tbsp Lime juice
• 1/4 cup Mayonnaise (paleo)
• 2 tbsp Cilantro, chopped
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Aji Amarillo paste

Instructions

1. 1Place the 2 lb sweet potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until fork-tender. Drain the sweet potatoes and let them cool slightly. Peel the sweet potatoes and mash them well in a bowl. Stir in the 1/2 tsp salt and 1/4 tsp black pepper.
2. 2In a separate bowl, combine the 1.5 lb cooked and shredded chicken breast, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 1/4 cup paleo mayonnaise, 2 tbsp lime juice, 1 tbsp Aji Amarillo paste, and 2 tbsp chopped cilantro. Mix everything together until well combined.
3. 3In a blender, combine the 2 medium avocados, 2 tbsp lime juice, and 1 tbsp olive oil. Blend until the mixture is completely smooth and creamy. If the mixture is too thick, add a tablespoon of water at a time until desired consistency is reached.
4. 4To assemble, spread half of the mashed sweet potato mixture evenly in the bottom of a serving dish or individual molds. Carefully spoon the chicken salad mixture over the sweet potato layer, spreading it evenly. Top with the remaining mashed sweet potato mixture, pressing gently to create a smooth top layer.
5. 5Chill the assembled Causa Rellena in the refrigerator for at least 30 minutes to allow the flavors to meld and the layers to set. Serve chilled, topped with the avocado crema.

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