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Chicken and sweet potatoes recipe

Chicken and sweet potatoes recipe

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  • Meat and poultry
  • Poultry
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This salad is a riot of tastes, perfect when you are craving wholesome yet interesting food. Slices of chicken and sweet potatoes are served on a bed of leafy greens and vegetables, with a chunky pineapple salsa to spoon over.

6 people made this

IngredientsServes: 4

  • 900 g (2 lb) sweet potatoes, scrubbed and cut into 1 cm (½ in) slices
  • 4 skinless boneless chicken breasts (fillets), about 140 g (5 oz) each
  • pinch each of ground cinnamon and cumin
  • 200 g (7 oz) mixed salad leaves
  • ¼ cucumber, thinly sliced
  • 4 tomatoes, cut into thin wedges
  • 2 tbsp chopped fresh coriander
  • 2 tbsp toasted sunflower seeds
  • 2 spring onions, finely shredded
  • Pineapple salsa
  • ½ ripe pineapple, about 340 g (12 oz), peeled and chopped
  • ½ small red onion, chopped
  • ½ red pepper, seeded and finely diced
  • 2 tbsp chopped fresh mint
  • ¼ tsp mild chilli powder, or to taste
  • pinch each of ground cinnamon and cumin
  • juice of ½ lime
  • Lime and soy dressing
  • 1 tsp caster sugar
  • juice of ½ lime
  • 1 tbsp olive oil
  • dash of soy sauce, or to taste

MethodPrep:45min ›Cook:15min ›Ready in:1hr

  1. Cook the sweet potato slices in boiling water for 6–8 minutes or until tender. Drain and leave to cool.
  2. Poach the chicken breasts in simmering water (use the water from the sweet potatoes, if liked) for 4–6 minutes or until cooked through. Drain and leave to cool, then cut into 1 cm (½ in) slices.
  3. Put the chicken and sweet potato slices in a bowl and sprinkle with the cinnamon and cumin.
  4. To make the salsa, combine the pineapple, red onion, red pepper, mint, chilli powder, cinnamon, cumin and lime juice in a mixing bowl.
  5. Mix the dressing ingredients in a large shallow salad bowl. Add the salad leaves and toss to coat with the dressing. Arrange the chicken and sweet potato slices, the cucumber slices and tomato wedges on top of the leaves, and scatter over the chopped coriander, sunflower seeds and spring onions. Serve with the pineapple salsa, to be added to taste.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Used different ingredients.I didn´t have mint so used fresh corriander leaves.-26 Apr 2010

Salad was fairly bland but with the pineapple salsa was good.-26 Apr 2010


Crockpot Chicken and Sweet Potatoes

This wonderful and easy recipe for Crock pot chicken and sweet potato is so good for you! One serving supplies 100 percent of the Vitamin A you need every day. And it's delicious too. You can vary the spices in this recipe add more curry powder, use more ginger, or add some freshly grated ginger root, or add some basil or thyme. Remember that recipes like these are quite tolerant. That means you can fiddle with them and they will still be delicious.

You could use chicken breasts in this recipe just reduce the cooking time to about 5 hours on low. Make sure that the chicken is at 160 F on a meat thermometer and that the sweet potatoes are tender when pierced with a fork.

You could also add more ingredients to this easy recipe. Think about adding some baby carrots or sliced regular carrots. Other types of potatoes would be good in this dish too some cubed Yukon Gold potatoes would add wonderful flavor and interest.

Because the sauce is so good, serve this over hot cooked rice or pasta. Add a crisp green salad tossed with sliced mushrooms and grape or cherry tomatoes, and some toasted garlic bread. For dessert, an ice cream pie or some brownies would be delicious.


Making these healthy bowls is super simple and only requires one sheet pan! To get started, toss the sweet potatoes and onions on a baking sheet and coat them with olive oil, garlic and chipotle powder. If you don&rsquot have chipotle powder you can substitute chili powder or paprika depending on your spice preference.

After the potatoes and onions have baked for 20 minute, remove them from the oven and add the broccoli and chicken breasts to the pan. Brush the chicken with a little BBQ sauce and bake an additional 15 minutes until everything is cooked through.

Remove the chicken breasts from the pan and allow to cool for a few minutes before shredding them with two forks. Toss the shredded chicken with a little more BBQ sauce. Pile all of the goodness into a bowl and enjoy these delicious BBQ Chicken & Sweet Potato Bowls!


This was absolutely amazing! I used 3 chicken breasts(cut into 15 pieces) and 3 sweet potatoes for a family of five plus lunch the next day for my hubby. One of our new favorites!

Jackiemf22: How did you adjust the cooking time for the boneless breasts? If you shortened the time, were the potatoes done?

This sounded so good on paper, but in reality is so NOT good! I even doubled the amount of maple syrup but still couldn't get a good enough maple-y flavor. All I ended up with was a bland, overly oily, very boring dinner that royally disappointed me and my husband. I'm so happy I decided to try this out first before making it for guests, as was my original plan.

Sorry folks, I hate reporting this but honestly--this was a huge disappointment. Chicken is boring. Therefore, when I cook a chicken dish I want a *wow* factor and *wow* flavor. I followed the recipe as is and it came out with an exceptionally bland taste--way to subtle for my family's taste buds. However, the sweet potatoes were fantastic. I will not make this one again.

Maybe add a little orange juice?

The cooking time is exactly the same as how long I cook a whole chicken, but without cutting it up before hand. It sounds yummy, but sticking the whole chicken in the oven seems easier to me ) 25 minutes at 450 (upside down) 25 minutes at 450 ( right side up) 20ish minutes ay 500 (right side up) Crispiest chicken skin with juicy meat every time. Season with 1 Tbsp kosher salt, 1 tsp baking powder, and a few grinds of pepper. Rub with oil, then salt mixture.


Roast Chicken with Sweet Potatoes and Dates

Ingredients US Metric

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup water
  • 8 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • Two chickens (3 -to 4-pound), each cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone), backbone discarded (or saved for another use, like stock), at room temperature
  • 3 large sweet potatoes (2 lbs), unpeeled, scrubbed and cut into bite-size pieces
  • 12 large dried dates (about 7 oz), preferably Medjool, halved and pitted
  • A small handful of chopped fresh soft herbs, such as cilantro, parsley, dill, or chives

Directions

Preheat your oven to 425°F (220°C).

In a roasting pan large enough to hold all the chicken pieces in a single layer, whisk the vinegar, olive oil, water, garlic, salt, and pepper together. Add the chicken pieces, sweet potatoes, and dates. Use your hands to mix everything together and get the mixture on all of the chicken, sweet potatoes, and dates. Move everything around so the sweet potatoes and dates are in a single layer at the bottom of the pan and the chicken is in a single layer on top, skin side up.

Roast until the sweet potatoes are tender and the chicken pieces are firm to the touch and their exposed skin is nicely browned, about 1 hour. Let the chicken rest at room temperature for at least 15 minutes before serving.

Serve the Rosh Hashanah celebration chicken straight from the roasting pan, including a spoon so you can spoon some pan juices over the top, or transfer the chicken, sweet potatoes, and dates to a platter and pour the cooking juices over the top. Sprinkle with the herbs and serve warm.

Recipe Testers' Reviews

This roast chicken with sweet potatoes and dates is a one-pan dinner that's a touch sweet, a touch savory, and easy to put together, especially if you’re using chickens that are already broken down. The flavor of this dish improves with age and has a comforting well-balanced flavor. True to its name, this would be a great dish for any celebration.

The pan I roasted everything in was 13-by-17-by-4 inches. This ended up being a little big but not by much. An 11-by-17-inch pan probably would have been fine here.

After roasting for 55 minutes, the chicken was perfectly cooked but my sweet potatoes were a little underdone. I may have cut them a bit too large but they were not cumbersome to eat in a single bite.

I removed the chicken from the pan and placed the roasting pan on the stove to finish cooking the sweet potatoes. I cooked them over medium heat for about 7 minutes and splashed in some of the chicken stock I was making from the leftover bones. I mashed a few of the dates with a wooden spoon to get more of their sweetness into the dish. The sweet potatoes were a touch under but not by much at this point. I returned the chicken to the pan and tossed everything to coat again. I added another splash of chicken stock to give the dish more of a saucy glaze than what was there. I let the dish rest and then added chopped parsley and a little cilantro.

I thought the dish was nice at first but after it rested for a few hours it really started to come together as something lovely! The chicken was tender and moist with a nice spot of velvetiness from the stock and dates mixed with the sweet potatoes. The herbs gave a beautiful color and the parsley was a good addition without being overpowering or taking away from the sauce. The garlic was a lot more subtle than I thought it would be. I can't wait to eat this tomorrow for lunch because I can only imagine how it's improved from lunch today!

I would cut the dates and the sweet potatoes a bit smaller next time and increase the amount of both by about 10% to about 14 dates and a little over a kilo of sweet potatoes. I would definitely keep the stock addition and would add a ladleful to the pan to help steam the sweet potatoes a bit when they first get into the oven. Most of the chicken browned up nicely but the corner pieces steamed a bit so a shallower pan may be a better choice next time. If I was in fact throwing a celebration I would probably save myself some time and buy pre-sectioned whole chickens. You don't get the benefit of the extra bones for stock but if I'm having a party I won't have time for that anyways and the time saving would be well worth it.

This was really nice! I would say it serves 8-10 people depending on how hungry they are but there aren't enough sweet potatoes for 8 to 10 of my people so it's more like 6 with a little leftover chicken.

This roast chicken with sweet potatoes and dates was delicious! I admit, I was a bit skeptical. I thought it was going to be too sweet with both the dates and sweet potatoes, but it wasn’t!

I’ve made the famous Chicken Marbella that is mentioned in the intro, and I will say, this recipe definitely compares—equally tasty but even simpler to prepare. I cut the recipe in half because I was only cooking for 2 and I used only chicken thighs and drumsticks because those are the pieces we tend to fight over in our house.

When preparing the chicken, I found it easier to add the liquid ingredients to a bowl, and mix the veg and chicken in the bowl first, then I dumped it all onto a parchment-lined baking sheet. It took exactly 1 hour to cook and it was perfectly browned. To prevent the dates from burning, I would suggest tucking them under the sweet potatoes or chicken because the ones that were sitting on top were quite caramelized.

Do ensure you have some bread to soak up the sauce that is left in the pan, because it is heavenly! I served this dish with some steamed swiss chard and we drizzled some of the sauce on top of that, too! This was a great dish!

The headnotes alone gave me the inspiration I needed to cook this roast chicken with sweet potatoes and dates. Looking for something new to make for the holiday and secretly not loving the ever-popular Chicken Marbella, this was perfect. The things I dislike from Marbella are the olives and capers and they aren't in this one. Also, I hate the way the skin gets flabby after a swim in the marinade and this does not require marinating.

I cut the recipe in half as it was a mid-week meal for two of us, and I think I found the perfect recipe to make for the upcoming holiday.

I used a 10-by-13-inch baking dish. I assume this would work well in a sheet pan when I make a full recipe. (I love sheet pan meals!) One hour gave me perfectly cooked chicken along with tender potatoes.

Next time I will cut the dates smaller so that they would actually dissolve more and their delicious sweetness would flavor more bites. Also, sometimes when I prepare chicken for company I like to separate the white meat from the dark by putting them at different ends of the pan. Then if the white meat is done faster I can just pull it out. It also it makes it easier to serve a crowd when people can easily identify which is the dark meat and which is the white meat. I separate it when I put it on my serving platters.

The skin on this one was brown and crispy, something that I was rarely able to achieve when I used chicken that had been marinated. The few ingredients combined gave the chicken a delicious flavor. This will definitely be a welcome addition to my holiday table.

I cut the recipe in half, as there are just two of us, my husband and myself, and our fridge is already so crowded with food.

The marinade was easy to mix together and smelled very good. I mixed the ingredients all together and spread them evenly around the dish, placing the sweet potatoes and dates on the bottom and the chicken pieces atop the vegetables. I used an 11-by-14-inch nonstick metal dish. The chicken and sweet potatoes fit in it nicely. The dish roasted for the recommended 1 hour. The.chicken pieces got a little darker in color than the ones in the picture but still looked very appetizing. The vegetables were done just right.

Chives sprinkled over the top added a nice touch. I'm a sweet potato lover and would love to have had about half again as many sweet potatoes in the recipe.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


TO MAKE ONE-PAN ROASTED CHICKEN, BROCCOLI & SWEET POTATOES YOU WILL NEED

  • Chicken Breasts: You need to pound them thin with a meat mallet or whatever you prefer to pound it with. If you place the chicken inside of a ziplock baggie and remove the air, you are less likely to make a mess. It&rsquos fast and easy!
  • Cajun or Taco Seasoning: Depending on your preferences and what you have on hand, either seasoning is delicious in one pan dinner idea.
  • Garlic: You can add as little or as much garlic as you like, but I recommend 2-3 minced cloves, so it&rsquos not too overpowering.
  • Olive Oil or Butter: If you haven&rsquot noticed, this roasted chicken breast recipe is perfect for adjusting. Its versatility allows you to swap ingredients like butter or olive oil easily!
  • Lemon or Lime Juice &ndash You don&rsquot need a lot, just a tablespoon. It adds a zesty punch of flavor that&rsquos perfection!
  • Sweet Potatoes &ndash The combination of the seasonings, chicken, and sweet potatoes is so delicious. Plus, you are getting lots of nutrient-rich foods with every bite you take.
  • Broccoli &ndash With this one-pan roasted chicken, I prefer to use broccoli florets. You can cook broccoli stems with the florets, but keep mind they won&rsquot cook as fast or be as tender.

The first step of making BBQ Chicken Stuffed Baked Sweet Potatoes is by making the BBQ chicken. I sprayed a 9吉-inch baking pan with nonstick cooking spray and placed 3 chicken breasts inside.

Next, I poured on my favorite BBQ sauce, which is Stubb’s Sticky Sweet Sauce. I love that this sauce just has a few simple ingredients and has such great flavor. You could use any BBQ sauce your family prefers.

I baked my chicken at 375 degrees F. for 25-30 minutes, or until cooked through.

After the chicken was done cooking, I shredded it but you could also dice it if you prefer. If you are short on time, you could easily use shredded rotisserie chicken and toss it in BBQ sauce and you are good to go.

Follow the instructions above on how to bake sweet potatoes. After they are baked, remove from the oven and cut down the center. Fill the center of each baked sweet potato with BBQ chicken.

Top the stuffed potato with shredded mozzarella cheese, diced red onion and cilantro. Return pan to the oven and broil on high for 2-3 minutes, or until cheese is melted.

Don’t those look amazing? Not only were they so delicious, but they are pretty healthy too. Each potato has roughly 350 calories and 18 grams of protein so you stay full and satisfied.

These stuffed sweet potatoes have all the flavor of BBQ Chicken Pizza and even my picky eaters loved them. They also work great as leftovers. I simply scooped out the inside of my leftover refrigerated potato onto a plate and microwaved it for a minute or so.


  • 4 cups cubed peeled sweet potatoes (about 1 pound)
  • 3 tablespoons water
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed
  • 2 cups chopped seeded poblano chiles
  • ½ cup thinly sliced shallots
  • 2 tablespoons minced garlic
  • 2 cups unsalted chicken broth
  • 1 ½ cups multicolored quinoa
  • ⅓ cup dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • ½ cup crumbled queso fresco
  • ¼ cup fresh cilantro

Preheat oven to 400 degrees F.

Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap pierce a few holes in the top with a fork. Microwave on High for 4 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer the chicken to a clean cutting board and let stand 5 minutes. Cut into 1-inch strips.

Add poblanos, shallots and garlic to the pan and cook over medium-high, stirring occasionally, until the shallots are lightly browned, about 2 minutes. Add broth, quinoa, wine, salt, cumin, cinnamon and cayenne. Bring to a boil. Remove from heat and stir in the sweet potatoes and chicken.

Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.

Remove from oven increase oven temperature to broil. Uncover the casserole and sprinkle with cheese. Broil 8 inches from the heat source until golden brown, about 5 minutes. Sprinkle with cilantro. Let cool for 5 minutes before serving.


Baked sweet potatoes are even better when paired with chicken and seasoned with golden turmeric, ginger and lemon juice. Serve with a fall salad of mixed greens, sliced apples and blue cheese. This dish is a variation of this Turmeric Chicken with Roasted Beets.

There’s a chill in the air, perfect for making this baked chicken dish to warm up your home. It’s also easily adapted for a Whole30 diet. Easy to make, with readily available ingredients and very tasty. I make this often and left-overs are great as well. We probably make chicken 3 nights a week, if not more, you can see all my other chicken recipes here.


Frequently Asked Questions (FAQs)

1. Are sweet potatoes good for the dog?

Sweet potato is a natural, safe, and healthy treat for dogs. Besides their sweet taste, they offer a variety of health benefits. They contain essential vitamins like A, B6, and C and are also low in fat. Thanks to the high dietary fiber content, sweet potatoes are best for a healthy digestive system.

2. Can I feed my dog boiled chicken every day?

If your dog needs some extra protein in the diet, cooked, unseasoned chicken is an ideal option for regular food. If you are out of dog food, chicken can be a good meal replacement.

3. Can I feed my dog sweet potato every day?

Sweet potatoes are a powerful antioxidant, promote digestive health, and can aid combat pet obesity. You can add sweet potatoes to homemade dog food or the favorite dog cookie recipe.