Sweet Potato Chicken

Recipe courtesy of Yolanda’s All New Cranberry Cookbook. 508-946-4738

Total Time:55 minutes


  • 2 medium sweet potatoes, peeled and thinly sliced
  • 2 pounds chicken breasts, boneless and skinless, cut in half
  • 2 cups cranberries, fresh or frozen
  • ½ cup sugar
  • ¼ cup water
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. Preheat oven to 400 degrees. Evenly place sweet potato slices in a 13x9x2-inch baking pan. Then place chicken on top. Set aside.
  2. Sauce: In a small saucepan combine cranberries, sugar and water. On high heat stir to boiling. Reduce heat to medium.
  3. Continue to stir and cook until cranberries pop and mixture has the consistency of jam (about 3 minutes). Remove from stove and add olive oil, ginger, salt, and black pepper. Whisk until combined.
  4. Pour sauce over chicken. Cover with aluminum foil and bake for 40 minutes.

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