September Recipes

Chicken & Sweet Potato Stuffed Waffle Pocket

A woman's hand holding a Chicken Sweet Potato Stuffed Waffle Pocket
Hands On:
12 minutes
Total Time:
40 minutes


  • 2 tbsp Gustare Vita olive oil
  • 2 cups sweet potatoes, peeled and coarsely shredded
  • ¼ cup Culinary Tours bourbon barrel aged Vermont maple syrup, plus additional for serving
  • 4 Hy-Vee Kitchen fully cooked hand-breaded savory chicken strips, chopped
  • 1 cup Hy-Vee shredded sharp Cheddar cheese
  • ⅓ cup green onions, sliced
  • 2 (16-oz. each) cans Hy-Vee refrigerated homestyle flaky jumbo biscuits, (8-ct. each)
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Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potatoes and ¼ cup maple syrup. Cook for 4 to 5 minutes or until tender, stirring frequently. Cool slightly; transfer to a large bowl. Add chicken strips, cheese, and green onions; toss to combine.
Roll out each refrigerated biscuit to a 4-inch round. Mound chicken mixture in center of 8 biscuit rounds. Place remaining biscuit rounds on top. Pinch edges to seal; fold pinched edges under each biscuit.
Preheat a standard-size waffle iron on medium setting according to manufacturer's directions. Spray top and bottom of waffle grids with nonstick spray. Place 2 filled biscuits in waffle iron, diagonally opposite each other. Close lid, pressing down firmly. Bake 8 to 9 minutes or until filled waffles are golden brown and internal temperature reaches 165°. Remove from waffle iron. Repeat baking remaining filled biscuits. Serve with additional maple syrup, if desired.

Nutrition Facts

Serving Size: 1 waffle pocket
Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 22g 28%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 25mg 8%
Sodium: 1260mg 55%
Total Carbohydrate: 73g 27%
Dietary Fiber: 1g 4%
Sugars: 18g 36%
Protein: 15g 30%

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