4 sweet potatoes, peeled and cut into 1-inch cubes
3 tbsp olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tbsp honey
1 tbsp apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless, skinless chicken breasts (about 2 lbs)
chopped cilantro, for garnish
Preheat oven to 400 degrees F.
Place sweet potatoes into a medium bowl, set aside.
In a small bowl, mix together: 1 tbsp olive oil, chipotles, garlic, honey, vinegar, salt, cumin, & cinnamon, reserve 2 tbsp of paste. Toss with the sweet potatoes. Mix 2 tbsp olive oil with reserved 2 tsp of the paste and set aside.
Place sweet potatoes in the bottom of a roasting pan (I used a 9x13 cake baking pan b/c I don't have a roasting pan) and bake for 15 minutes. meanwhile, rub the chicken breasted with remaining paste.
Stir the potatoes and place the chicken breasts on top, carefully. Continue to roast until chicken is just cooked through, registering 165 on an instant read thermometer-about 15-25 minutes longer.
Divide the potatoes and chicken evenly among plates and serve. Drizzle with a little extra honey if desired and garnish with fresh cilantro, ENJOY!
*I halved this to make a dinner for two, however I made the same amount of paste :)