Recipes

I really love sweet potatoes, but don't eat them nearly enough. Usually I simply bake them whole in foil as you would a regular tuber, but decided to chop and bake them with vegetable broth and spices. Wow! I was so pleased with the results. The potatoes are so naturally sweet, the celery is a bright touch and soaks up all the yummy dish juices. This meal definitely put a smile on my face. :)

Baked Chicken and Sweet Potatoes

with Steamed French Green Beans

 

• 2-3 large sweet potatoes, cut into a 1/2" dice
• 1 small onion, cut in half and sliced
• 3 celery stalks, cut long-ways into quarters then into 1/4" slices
• 4 boneless, skinless chicken breasts, trimmed of fat and pound to 1/4" thickness
• 1 garlic clove, chopped
• 1 tbsp olive oil
• 1 cup vegetable or chicken broth
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 ginger
• Salt and pepper to taste

1. Preheat oven to 375 degrees. Prepare a 9x13 dish.

2. Heat olive oil in a large skillet. Saute sweet potatoes, onions,  and celery until beginning to soften, about 4 minutes. Season with salt, pepper, nutmeg, cinnamon, and ginger. Toss veggies in the pan until coated. Pour in broth and bring to a simmer. Simmer 2 minutes. Veggies will still be a bit hard. Pour into 9x13 dish, set aside and keep warm. 

3. In the same pan, pour 1 tbsp olive oil add garlic and chicken breasts. Brown chicken on both sides, but do not cook all the way through. Place skillet contents on top of sweet potatoes in dish. Bake in preheated oven for 40-45 minutes until potatoes are soft, shaking pan half way though.

For Green Beans:

1. Place steamer basket in pot on stove with 1" of water, bring to a boil. Add green beans, cover and steam for 5-6 minutes until bright green and still crisp.