Chicken and Sweet Potato Bake Recipe -
Chicken and Sweet Potato Bake Recipe
  • READY IN 1 hr

Chicken and Sweet Potato Bake

Recipe by  

"My husband thought this was the best invention ever. I like how easy it is."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top.
  3. Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2010

The flavors go together really well. The only reason I knocked off a star is because I think the temperature needs to be upped to 375 F. After an hour at 350, my chicken was still pink and the sweet potatoes were raw. I'm not sure why I didn't raise the temperature. I normally bake chicken breasts at 375 and sweet potatoes at 400. Nothing seems to happen at 350. Maybe it's my oven.

Most Helpful Critical Review
Feb 08, 2012

DH & I agree that we did not care for this recipe. Chicken was tender but had no flavor. I cooked it in my slow cooker on low for 7 hrs., using boneless-skinless chicken breasts. Won't be making this again.


41 Ratings

Dec 15, 2010

This is a very good and satisfying recipe. After reading reviews, I sauteed small chopped sweet potato, celery and apple in 1T olive oil. Then added spices when the vegetables/fruit were getting soft. Placed in baking dish. After that, browned 2 boneless, skinless chicken breasts and then put on top. Added about 1 cup of chicken broth and cooked at 365 degrees for 45 minutes and it was done. You definitely need the broth.

Oct 28, 2010

I used four bone-in chicken thighs, splash of apple juice, dried cranberries and a shallot instead of the onion. Everything else in the recipe was kept as is. Sometimes you just have to work with what's in the pantry and freezer. Turned out fantastic! Next time I will cook it in the crockpot and make some stuffing for a side dish.

Oct 26, 2010

Very very good. I didn't have an apple so I went with out it. I was worried that the veggies or chicken would be dry but both were excellent. I will make this again for sure. Oh and my son loved it.

Oct 27, 2010

This was really good and so easy. I used butternut squash because that's what I had on hand. I will be making this again.

Nov 09, 2010

I made this in the slow cooker with boneless chicken breasts. Overall, it was pretty good, but I found the ginger overpowered the other spices. I might use pumpkin pie spice next time.

Nov 01, 2010

I found that this was turning out very dry so I added a bit of chicken stock and plopped the whole thing into the pressure cooker. After some time in there, the sweet potatoes and apples came out so wonderfully soft! I will be trying this again!


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  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 77.4 g
  • 25%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 12.7 g
  • 51%
  • Protein
  • 52 g
  • 104%
  • Sodium
  • 464 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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