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Sweet Potatoes with Cinnamon Chicken and Cashews

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 20 mins
Total time 1 hr, 10 mins

Serves 6 (serving size: about 1/3 cup topping and 1 potato)

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. 


  • 6 Perfect Roasted Sweet Potatoes
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped celery
  • 1/4 cup dried tart cherries
  • 1/4 cup golden raisins
  • 3 tablespoons orange juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon kosher salt
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup dry-roasted cashews, unsalted
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 412
  • fat 10.6 g
  • satfat 2 g
  • monofat 6.3 g
  • polyfat 1.5 g
  • protein 20 g
  • carbohydrate 61 g
  • fiber 8 g
  • cholesterol 44 mg
  • iron 3 mg
  • sodium 462 mg
  • calcium 97 mg

How to Make It

  1. Preheat oven to 400°. Bake potatoes according to recipe instructions.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit