3 green onions, cut at a bias, green and whites separated
8 oz Crema Mexicana
¼ cup mayonnaise
½ cup blue cheese crumbles
2 garlic cloves, minced
1 teaspoon salt
blue cheese crumbles
Soak sweet potatoes in cold water for 1 hour.
Heat oven to 425 degrees. Line two large sheet pan with foil, dull side up. Spray foil with non-stick spray. Drain sweet potatoes and pat dry with a kitchen towel. Add half of the sweet potatoes to a resealable plastic bag with 1 tablespoon of cornstarch, shake until evenly coated. Repeat with remaining sweet potatoes. Toss potatoes with vegetable oil until evenly coated. Divide evenly on sheet pans, making sure not to crowd the pans.
Roast in the oven for 15 minutes, toss and flip potatoes. Switch sheet pans from top to bottom and roast another 15 minutes. Turn the oven off, open oven door and let rest in the oven for 10 minutes. Set potatoes aside to cool.
Prepare chicken tenders according to package directions. Set aside to cool.
Mince the whites of the green onions, combine with crema, mayonnaise, cheese, garlic, and salt. Toss sweet potatoes and greens of the green onions with half of the dressing until evenly coated. Spoon potatoes on a platter.
Dice chicken tenders into ½-inch cubes. Toss with Tabasco Buffalo Sauce. Spoon chicken over potatoes, drizzle with remaining dressing and garnish with blue cheese crumbles, green onion and dashes of Tabasco Buffalo Sauce. Serve.