Give these sweet potatoes a flavorful kick by adding some cinnamon-seasoned chicken and cashews. Dried cherries and raisins also elevate the texture in this topped potato to a perfect savory-sweet terriroty.
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup dry-roasted cashews, unsalted
1/4 cup thinly sliced green onions
How to Make It
Preheat oven to 400°. Bake potatoes according to recipe instructions.
Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add celery; cook 2 minutes, stirring frequently. Add cherries and next 5 ingredients (through salt); cook 1 minute. Stir in chicken and cashews; cook 2 minutes. Sprinkle with onions. Top potatoes with chicken mixture.
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I agree with the reviewer who says the chicken mixture doesn't mix very well with the sweet potatoes - it just seemed very strange. The chicken mixture also was quite dry, so I tried mixing in some sour cream with the leftovers, to make a sort of chicken salad, but that didn't work any better with the sweet potatoes. Oh, well. None of it tasted bad per se - just strange.
The chicken/raisin/cherry mixture was dry, but it was very tasty. I don't think it mixed too well with the sweet potatoes, but I think that if there were more sauce, it would have been nice to drizzle over the potatoes.