Sweet potato & chicken bake
1 lb. sweet potatoes, peeled and cut into 1 in. cubes
3 leeks, roughly chopped
2 tbs. Extra-virgin olive oil
3 garlic cloves, mashed
2 tbs. Lemon juice
½ tsp. Cinnamon
1 tsp. Salt (or to taste)
¼ tsp. Black pepper
1 inch. Piece fresh ginger, minced
½ c. orange juice
1/2 tbs. Grainy, old-style mustard (I used Maille brand)
1 lb. chicken breast tenderloins
Parsley, fresh or dried (optional)
2 c. white jasmine rice
2 c. chicken broth
1 tbs. Butter
Preheat oven to 375 degrees F. Combine all the ingredients for the sweet potato and chicken bake in a large, oven-proof glass casserole dish. Make sure sweet potatoes and chicken are coated.
Cover with aluminum foil and bake in oven for 20 minutes. Remove foil and bake another 20-25 minutes, or until sweet potatoes are soft and tender and chicken has reached an internal temperature of 165 degrees F.
Cook the rice while the sweet potatoes and chicken are baking. I used an Instant Pot for our rice, cooked at high pressure for 4 minutes with a 10-minute release time.
Sprinkle with parsley. Serve with rice.
Fernbrook Farms is one of many Community-Supported Agricultural (CSA) farms in New Jersey. Thirty-five minutes north of our home in Medford, Fernbrook is outside of the Pine Barrens. While it’s a bit of a drive, our family chose to become CSA members at Fernbrook this year for two reasons.
First, there’s a lot there for kids to do, including seeing animals like goats, sheep, chickens, and pigs, and I always bring my three-year-old son with me. Also, there are lots of scenic hiking trails, and when we go each week to pick up our farm share, we usually spend an hour or two hiking.
The diverse produce we’ve gotten at Fernbrook has always been fresh and delicious. Fernbrook provides a variety of vegetables from which we can pick each week. In fact, I think before we became CSA members, I was a bit ignorant as to how many different crops can grow in New Jersey.
Most people are familiar with Jersey tomatoes and corn, Jersey peaches, and Jersey blueberries, and other Jersey staples like cucumbers, bell peppers, and watermelon. I was surprised, though, by the high-quality kohlrabi, large variety of peppers, napa cabbage, and okra Fernbrook grows.
I also didn’t know sweet potatoes came in so many varieties. Recently, we picked up ‘burgundy’ sweet potatoes and leeks as part of our farm share. The flesh inside burgundy sweet potatoes looks and tastes just like any other sweet potato (albeit maybe a tad sweeter). But the skin on the outside is a purplish color. These sweet potatoes were also much smaller than sweet potatoes we usually buy in the grocery store. I don’t know if their size is due to their variety or to the time of year.
I came up with this recipe one night when I needed to prepare a quick dinner. While it takes about 40 minutes to bake, the recipe is hands-off once you get it in the oven. I used that time to clean up the kitchen, so we’d have extra time after dinner to sit outside by our campfire with a cup of hot tea to tell ghost stories. Have I ever told you how much I love fall in South Jersey?