Directions:

To Prepare Pickled Red Onion:
1. Bring the vinegar, water, and sugar to a boil in a small pan or the microwave.
2. Add the onions and stir to coat them. Allow the mixture to cool, cover it, and refrigerate overnight and for up to 2 days.

To Prepare Sweet Potato Biscuits:
1. Preheat the oven to 375 degrees Fahrenheit. Lightly mix the sweet potato puree, biscuit mix, milk, and oil in a large bowl until just
combined.
2. Using a small cookie scoop (approximately 3 tablespoons in size, #24), scoop the batter onto a parchment-lined baking sheet.
3. Bake the biscuits at 375 degrees Fahrenheit for 10 to 12 minutes or until they are just golden brown. Remove the biscuits from
the oven and brush them with melted butter.

To Prepare Blackened Chicken Breasts:
1. Sprinkle the chicken on both sides with Cajun seasoning and heat the oil in a skillet over medium-high heat.
2. Add the chicken to the skillet and cook for 2 minutes on each side until it just begins to brown and the internal temperature
reaches a minimum of 165 degrees Fahrenheit.
Note: If needed, remove the skillet from the heat briefly and add a few tablespoons of hot water to the pan. Return the skillet to the
heat and reduce the heat to low to finish cooking the chicken.

To Prepare Classic Remoulade:
1. Whisk all the ingredients together in a small bowl until just combined, achieving a consistency similar to tartar sauce. Cover and
keep in the refrigerator for up to 3 days.

To Assemble Blackened Chicken Sweet Potato Biscuit Sliders:
1. Cut the chicken breasts into thirds in a rough wedge shape.
2. Split the biscuits in half and place one piece of blackened chicken breast on the heel of each biscuit.
3. Place the following ingredients in order on each chicken:
– 2 tablespoons baby arugula
– 1 teaspoon pickled red onion.
4. Spread 1 teaspoon of remoulade sauce on the crown of each biscuit.
5. Close the sliders with the crown of the biscuit and enjoy immediately!

Chef Tips:
-Want to boost that sweet potato flavor? Try these tasty twists:
– Add thin slices of roasted sweet potato right into the sliders for extra flavor and a pop of color.
– Mix some mashed or finely chopped sweet potato into the remoulade for a fun, colorful twist.
– Or skip the biscuit and make sweet potato stacks instead—just use ½-inch thick roasted or seared sweet potato slices as
the base.