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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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