Chicken and Sweet Potato Bake Recipe

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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.

—agb2003

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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.

—Blazer

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34 Ratings

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.

—TRISH

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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.

—jkmom

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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.

—lalenas

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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.

—phoebejean124

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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.

—MISSJACKIE

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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!

—bethany26

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Nutrition

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.

Nutritional Information

Chicken and Sweet Potato Bake

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 576
Calories from Fat: 57

% Daily Value *
Total Fat 6.3g 10 %
Saturated Fat 2g 10 %
Cholesterol 128mg 43 %
Sodium 464mg 19 %
Potassium 1529mg 43 %
Total Carbohydrates 77.4g 25 %
Dietary Fiber 12.7g 51 %
Protein 52g 104 %
Sugars 24.9g
Vitamin A 808 %
Vitamin C 24 %
Calcium 17 %
Iron 37 %
Thiamin 33 %
Niacin 255 %
Vitamin B6 100 %
Magnesium 46 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.