Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Recipe by MyRecipes June 2006

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a large bowl, toss sweet potatoes with oil, salt and cumin. Spread on an oiled baking sheet.

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  • Place bread crumbs in a shallow pan or pie plate. In a large bowl, toss chicken chunks with salt and pepper. Stir in honey mustard to coat thoroughly. Place chicken chunks, several at a time, into panko and press on all sides to adhere. Spread on an oiled baking sheet.

  • Bake sweet potatoes and chicken about 20 minutes, turning occasionally with a metal spatula. Increase heat to 450°F. Remove chicken after 5 minutes, once it's golden and cooked through; tent with foil to keep warm until ready to serve. Cook sweet potatoes until golden brown and crisp, 10 to 15 minutes longer.

Nutrition Facts

532 calories; fat 7g; saturated fat 1g; protein 44g; carbohydrates 67g; fiber 2g; cholesterol 99mg; sodium 376mg.
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