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Maple Glazed Chicken with Sweet Potatoes

Reviewed: Apr. 24, 2014
This was a great combination of sweet and savory flavors! I only made 1 minor change. Instead of boiling and mashing the sweet potatoes, I cut them in 1" cubes, drizzled with oil, tossed with half the Montreal steak spice and roasted them in the oven at 375F. While the potatoes were cooking, I cut chicken breasts in chunks, tossed with remaining steak spice and browned in the skillet, adding sliced white onion near the end. Then I poured in the maple syrup with the chicken, added the roasted sweet potatoes, and stirred so all was coated with syrup. Then it was all spread on the baking sheet that the potatoes had been done on, baked another 10 minutes so the syrup became bubbly and a little caramelized. So yummy! Even my hubby, who is not a fan of sweet potatoes, loved it.
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