Baked Mustard Chicken With Mashed Sweet Potatoes

Creamy sweet potatoes with mustard and lemon combines so beautifully well with a rosemary-honey roast chicken, that you’ll wonder why you’ve never been served such a mouthwatering combination before. Fact is, that a whole roast chicken, amazing as it tastes, takes more than 2 hours from start to finish. If you have less than an hour to come up with a holiday/weekend classic, you must come up with a plan. One that involves a couple of switches.

Swap out the whole chicken and bake a sheetful of mustard-coated chicken breasts instead. This will cut down cooking time dramatically. It also brings the mustard to the chicken, leaving room to flavor your sweet potato mash with another enticing ingredient: coconut or almond milk. Then you can go ahead and put those sprigs of fresh rosemary wherever you see fit. Set them atop the baking chicken, or boil the rosemary with the sweet potatoes for a surprising, infused mash. While the honey is optional, yet highly recommended, know that maple syrup is an open swap too. They both taste amazing! You’ll just have to try it both ways to determine which is best.

While we know that desserts are best when in limited supply, it is hard for us not to mention that a scrumptious pumpkin pie pudding nicely complements such an autumn-inspired meal. A dash of cinnamon and ginger with a fresh grating of nutmeg, all whipped up in a flurry of pumpkin puree and coconut milk… Is dinner ready yet?

Baked Mustard Chicken With Mashed Sweet Potatoes Recipe

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Ingredients

• 4 chicken breasts, skinless and boneless
• 1/4 cup Dijon mustard
• 3 tbsp. whole grain mustard
• 3 tbsp. raw honey (optional)
• 4 tbsp. chicken stock
• 2 tbsp. olive oil
• 4 sprigs fresh rosemary
• Sea salt and freshly ground black pepper

Mashed Sweet Potato Ingredients

• 2 lbs. sweet potatoes, peeled and chopped
• 1/4 cup coconut or almond milk
• 1/2 tsp. garlic powder
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 400 degrees F.
2. Combine the Dijon mustard, whole grain mustard, raw honey and chicken stock in a bowl.
3. Heat the olive oil in a skillet over medium-high heat.
4. Season the chicken breasts to taste and brown for 2 to 3 minutes on each side in the preheated skillet.
5. Coat the browned chicken breast with the mustard sauce, making sure to cover well.
6. Place in a baking dish, top each breast with a fresh rosemary sprig and bake in the oven for 25 to 30 minutes.
7. Bring a large saucepan of water to a boil, and add the sweet potatoes.
8. Cook the sweet potatoes, stirring occasionally, for 25 to 30 minutes.
9. Drain the water and mash the sweet potatoes in the saucepan with a potato masher.
10. Stir in the coconut or almond milk and garlic powder, then season to taste.
11. Serve the mustard chicken with the mashed sweet potatoes.