Seasonal / Holidays
Chicken & Cranberry Sweet Potatoes
Prep Time: 10 min | Cook Time: 60 min | Servings: 4 | Calories: 432
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Prep Time
10 min
Cook Time
60 min
Servings
4
Calories
432
This is the Thanksgiving side that keeps on giving. With sweet potatoes, perfectly seasoned chicken and tart cranberries finished with Sharp Cheddar, it's almost a meal in itself.
Ingredients
- 4 medium sweet potatoes (about 2 pounds)
- 2 tsp. butter or oil
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks
- 1 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/8 tsp. cayenne pepper, or more to taste
- 1/2 cup chicken broth
- 1/3 cup dried cranberries
- 1 cup Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut, divided
- 1/4 cup chopped pecans, toasted
Directions
- Place potatoes on baking sheet. Bake in preheated 400°F oven 55 to 60 minutes or until tender. (Or, place on microwave safe plate; microwave at high power 8 to 9 minutes or until tender, turning after 5 minutes. Let stand 5 minutes.)
- Meanwhile, melt butter in large skillet over medium heat. Add chicken, cumin, salt, cinnamon and cayenne pepper; sauté 4 minutes. Add broth and cranberries; simmer 4 to 5 minutes or until chicken is cooked through and cranberries are plump.
- Split potatoes down center; fluff with fork and transfer to serving plates. Sprinkle 2 tablespoons cheese into each potato. Spoon chicken mixture over potatoes; top with remaining cheese and pecans.
