This recipe comes to me courtesty of our daughter Lyndsay. This is Lyndsay, her husband Isaac, and our granddaughter Jade.
Aren’t they a beautiful family?
This recipe is healthy and good too! If you like things spicy, keep it as it originally is, but if you can’t handle the heat, I’ve included a toned-down option in the printable recipe as well.
Preheat your oven to 400º. Take four good-sized sweet potatoes, or the equivalent of them. I had one huge one, so I just used three.
Peel them and cut them into one-inch cubes. Here’s I how I do that. First I peel them, then I slice them across the potato in one-inch slices. Then I stack two or three of these slices on top of each other on the flat side, and cut through them again. Then I rotate my knife 90º, and I cut them again to form one-inch cubes.
Toss them (I used my hands) in the bottom of a shallow baking pan. I used my favorite 9 x 13 casserole dish. Drizzle some olive oil over top of the potatoes and pop them into the oven for about fifteen minutes.
While your potatoes start roasting, get out a small bowl to make your glaze.
Chipotle peppers are actually jalepeno peppers that have been dried, smoked and packed in a sauce made of vinegar, spices and tomatoes. They lend a wonderful smokey flavor to sauces and you can get them in the Mexican food section of your grocery store.
Try adding a couple teaspoons of the sauce in the can to a cup of sour cream for a wonderful topping for tacos.
Take four of these out of the can with a spoon and chop them up finely. It makes the most incredible mess you’ve ever seen, but it’ll wash up! If you’re a weenie, like me, just use two and double the honey amount later on.
Don’t those look live beef liver? Weird.
Toss them into the bowl and then chop up 2 cloves of garlic, or you can use a garlic press.
My garlic press saves my life on so many occasions. Thanks Mom 🙂
Add in two tablespoons of honey (or 4 if you’re using the weenie version), and two teaspoons of apple-cider vinegar, a teaspoon and one-fourth of salt, one teaspoon of cumin, and one-half teaspoon of cinnamon.
Stir it all together to make a nice paste.
Take six boneless, skinless chicken breasts and rinse and pat them dry.
By now, your sweet potatoes should have been in the oven for fifteen minutes. Give them a stir and then lay your chicken breasts over top of them. Take your chipotle glaze and spoon some on each chicken breast. If you have a brush of some sort, brush it over the chicken well or just spread it around with your spoon.
Pop this back into the oven for an additional 30 minutes.
Chop up some cilantro, and after removing from the oven, sprinkle some over top of your chicken and potatoes.
This is a super healthy dinner. Serve it up with a green vegetable or a simple green salad, and you’re good to go for dinner!
- 4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
- 2½ tablespoons olive oil
- 4 chipotle chilies in adobo sauce, minced
- 2 garlic cloves, minced
- 2 tablespoons honey
- 2 teaspoons cider vinegar
- 1¼ teaspoons salt, plus additional to taste
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- (Mild Glaze Recipe use 2 Chipotle Peppers and 4 T. honey)
- 6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
- Chopped cilantro, for garnish (optional)
- Preheat the oven to 400°F. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.
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