It’s been ages since I wrote a cooking article so I though I’d take a moment and share a recent recipe. After spending about three weeks away from home, my wife and I returned this last weekend. Of course, our pantry and refrigerator were bare. We panicked and were dangerously close to ordering a pizza. But after a twelve hour car drive, I sucked it up and went to the near to closing grocery store.
Walking through, I really had no idea what I was going to make. Standing next to a bin of sweet potatoes, I picked up a few doing a mental inventory of all the recipes I knew that used them. I remembered one that I had made only once before and unfortunately can’t find the original link to (my apologies, so know that this isn’t an original recipe). It was a simple three main ingredient dish–sweet potatoes, chicken breast, & asparagus.
3 medium sweet potatoes
1 pound boneless chicken breasts
1 can of asparagus
1 can of chicken broth
First, peel and cut your sweet potatoes into cubes or your preferred approximation. Place sweet potato cubes in baking dish. Dice up your asparagus if you want to use fresh asparagus (which I’d prefer but for this time making this my grocery store was lacking fresh asparagus. I mean, what’s that about?), otherwise simply drain your can of asparagus and mix in with the sweet potato. Then, cut your chicken breasts into cubes and mix in among the sweet potato and asparagus.
With this done, pour the chicken broth over it. Then drizzle about 2-4 spoonfuls of honey over it all. My mother-in-law is a beekeeper so I’m always in homegrown honey. I like to stir it in slightly rather than just have it sit atop everything. Lastly, sprinkle cinnamon (NOT cinnamon sugar, this is key) over it all–not thick but so that you know it’s there.
Place in the oven for at least 40 minutes & there you are.