Sweet Potatoes with Shredded Chicken

This is a nice change of pace from the typical dinners we make. The rotisserie chicken is delicious, and there's usually enough leftover to use for a different recipe that week. You can also cook the sweet potatoes ahead of time to make for a quicker meal option during the week.

6 sweet potatoes
1 tablespoon olive oil
1/4 cup finely chopped celery
1/4 cup dried tart cherries
1/4 cup golden raisins
3 tablespoons orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon kosher salt
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup dry-roasted cashews, unsalted
1/4 cup thinly sliced green onions


1. Preheat oven to 400°. Pierce sweet potatoes with a fork. Rub potatoes with olive oil; wrap each in foil. Place potatoes on a jelly-roll pan; bake at 400° for 1 hour or until tender. Partially split potatoes in half lengthwise; fluff the flesh with a fork. Sprinkle evenly with kosher salt and freshly ground black pepper.

2. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add celery; cook 2 minutes, stirring frequently. Add cherries and next 5 ingredients (through salt); cook 1 minute. Stir in chicken and cashews; cook 2 minutes. Sprinkle with onions. Top potatoes with chicken mixture.

Recipe courtesy of Cooking Light