Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter--making this recipe perfect for weeknight cooking. Source: Diabetic Living Magazine
The potatoes burnt while the chicken was cooking. The flavors mixed well though. I want to try this again and see how I can do it without the chicken turning dry and the potatoes overcooking.
I fried apple slices in the pan after taking the sweet potatoes out while continuing to cook the chicken. The result was a subtle sweetness to the meal. Apples fried in small amount of oil spices etc would be a good side dish.