This spud's for you: Sweet potatoes aren't just for pies anymore. Fat-free and cholesterol-free, sweet potatoes are packed with fiber, amino acids, and other nutrients. And babies love their sweetness, from a jar or from the oven. They're also a tasty, nutritious, and easy-to-prepare alternative to the basic baked spud. Try this recipe adapted from the North Carolina Sweet Potato Commission and look for more delicious ideas at www.ncsweetpotatoes.com.
4 medium sweet potatoes
2 1/2 tablespoons butter or olive oil
1/2 teaspoon salt
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/3 cup apricot preserves
4 boneless, skinless chicken breasts
Coarsely ground black pepper
2 large garlic cloves, minced
1 tablespoon fresh parsley, chopped
Sprig of mint
How to Make It
Preheat oven to 400º F. Peel sweet potatoes and cut each lengthwise into eight wedges. Mix 1 tablespoon melted butter or olive oil with salt. In a large bowl, toss wedges in the butter and salt, coating well. Arrange sweet potatoes on a lightly oiled or nonstick 15 x 10 x 1-inch baking pan. Bake 18 to 20 minutes or until tender. In a small bowl, combine juices, cornstarch, and ginger. Stir in apricot preserves, and mix well. Set aside.
Season chicken breasts with ground pepper to taste. Heat remaining 1 1/2 tablespoons of butter or olive oil in a medium nonstick skillet. Sauté chicken over medium heat until browned, about 4 to 5 minutes on each side.
Remove chicken breasts from skillet and keep warm. Add garlic to pan and sauté for 30 seconds. Stir in apricot mixture, and continue stirring until sauce is thickened.
To serve, arrange sweet potato wedges in pinwheel formation on a platter. Top with chicken breasts, and drizzle sauce over chicken. Garnish with chopped parsley and mint. Serve immediately to grown-up guests; cut into toddler-sized chunks or mash for your little one.
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