Chicken & Sweet Tater Bake

I had a sweet potato that needed to be used and came across this delightful recipe. I served it with a side of roasted brussel sprouts and a spoonful of applesauce. It’s become one of our favorites and best of all, it’s easy to prepare!

Chicken & Sweet Tater Bake

Recipe by Diane Becker
Servings

6

servings

Ingredients

  • 4 sweet potatoes, peeled and cubed into 2 inch pieces

  • 3 large chicken breasts, cubed into 2 inch pieces

  • 1 cup Gruyere (or Swiss cheese), grated

  • ½ cup olive oil

  • 3 cloves garlic, sliced

  • 2 Tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley flakes)

  • 2 teaspoons paprika

  • 1 teaspoon onion powder

  • 1 teaspoon cumin

  • Salt & Pepper to taste

Directions

  • Preheat oven to 450 degrees.
  • Lightly grease a 9×13 inch baking pan.
  • In a small bowl combine the olive oil, garlic and spices and stir.
  • Put the sweet potatoes in a bowl and sprinkle with half of the oil mixture, toss and let rest 10 minutes .
  • Transfer the potatoes to the baking dish and bake uncovered, for 30 minutes,(stir after 15 minutes).
  • Put the chicken in the bowl, sprinkle and toss with remaining oil and let sit while potatoes are baking.
  • After the potatoes have baked for 30 minutes, remove from the oven and stir in the chicken.
  • Top with the cheese, & return to the oven for 15-20 minutes. Serve and enjoy!

Notes

  • NOTE: Because there is just the 2 of us, I use one really large sweet potato and 1 large chicken breast, use half of the oil mixture and because we like cheese, I use ¾ cup grated cheese. I bake it in an 8 inch square glass dish,

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