Sweet Potato, Chicken and Veggies Two Ways

• 2 pounds:medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
• 2 pounds:boneless, skinless chicken breasts (cutlets), cut in 1-inch pieces
• 2 :large sweet red and/or green peppers, cut in 1-inch squares
• 1 :medium onion, cut in 1-inch pieces, layers separated
• 2 tablespoons:vegetable oil
• 1/2 teaspoon:salt
• 1/4 teaspoon:ground black pepper
• 1/2 cup:honey mustard

Preparation

1. Pierce sweet potatoes with fork tines. Microwave on HIGH 3 minutes; turn potatoes and microwave until almost tender; about 1 1/2-3 minutes longer depending on microwave power; cool. Peel; cut in 1-inch pieces (makes about 4 cups).
2. In medium bowl, combine 32 sweet potato pieces and 24 chicken, pepper and onion pieces; set aside. This should be about half of each ingredient.
3. In large skillet heat oil; add the remaining half of sweet potato, chicken, peppers and onions; season with salt and pepper; cook and stir gently until chicken is no longer pink, 10-12 minutes.
4. Remove to a microwavable bowl; cover and refrigerate for pita filling variation.

Tips

Day One: Sweet Potato and Chicken Skewers

Into reserved sweet potato mixture in bowl, stir combination of honey mustard and 2 tablespoons water. On 8 skewers, alternately thread sweet potatoes, chicken and vegetables. Heat large grill pan coated with cooking spray over medium heat until hot or preheat broiler. Arrange skewers in grill pan or on broiler pan coated with cooking spray, brushing with any honey mustard remaining in bowl. Cook until chicken is cooked through, about 8 minutes, turning occasionally. Serve hot over steamed spinach, if desired.

Variation Day Two: Stuffed Pitas with Olives

To reserved cooked sweet potato, chicken and vegetable mixture, 1/2 cup prepared Greek or vinaigrette salad dressing and 1/2 cup sliced black olives. Microwave, lightly covered, just until hot. Spoon mixture into 4 large pita pockets. Add chopped tomato, if desired.

Contributed by: North Carolina Sweet Potato Commission