I’m thinking that I might have an obsession with sweet potatoes. If not an obsession, then at least a super crush.
My feelings toward sweet potatoes could be considered a good thing, or a bad thing. Good because sweet potatoes are delicious and nutritious. Bad because I seem to only make dishes that somehow incorporate sweet potato. My super crush on those sweet lil’ taters is stifling my culinary creativity. But, I must say, it could be worse…
Yesterday, M and I whipped up some grilled chili chicken with sweet potato hash. I based this recipe on one I found in Real Simple Magazine for chili glazed pork.
Chili Chicken with Sweet Potato Hash
2 boneless, skinless chicken breasts
1 tsp coarse sea salt
1 tsp chili powder
sprinkle of cayenne pepper
2 Tbsp Olive oil
1 medium to large sweet potato
1 small yellow onion
2 cups baby Brussels sprouts
Salt and pepper to taste
Pop those chickens onto the grill and cook until they are white throughout– about 15 minutes! I think it’s 15 minutes…M does the grill part…I’m Grill-Challenged. It’s okay though: M is a phenomenal grill cook who happily grills whatever I create.