25 Delicious Chicken and Sweet Potato Recipes You’ll Love

If you’re looking for a combination that’s both nutritious and delicious, chicken and sweet potatoes are a match made in culinary heaven.

Chicken provides lean protein, while sweet potatoes are packed with vitamins, fiber, and natural sweetness.

Together, they form a versatile duo that works beautifully in a wide variety of dishes—from comforting casseroles and hearty slow-cooker meals to zesty stir-fries and roasted sheet-pan dinners.

Whether you’re feeding a busy family on weeknights, hosting friends for a casual dinner, or experimenting with international flavors, these 25 chicken and sweet potato recipes will inspire your next meal.

You’ll find everything from creamy curries and BBQ-glazed chicken to baked herb-roasted dishes and one-pan fajitas, all designed to make cooking enjoyable, flavorful, and simple.

25 Delicious Chicken and Sweet Potato Recipes You’ll Love

Chicken and sweet potatoes aren’t just tasty—they’re practical, versatile, and healthy.

With these 25 recipes, you have a wide range of options for any occasion: quick weeknight dinners, meal prep-friendly dishes, and even gourmet-inspired meals for entertaining.

Experiment with different cooking methods, seasonings, and flavor combinations to find your favorites.

Whether roasted, baked, sautéed, or slow-cooked, these recipes prove that this dynamic duo can turn any ordinary meal into something extraordinary.

By exploring these recipes, you’ll discover how easy it is to create meals that are satisfying, colorful, and packed with flavor, all while keeping nutrition in mind.

Chicken and sweet potatoes aren’t just ingredients—they’re the foundation for endless delicious possibilities.

Honey Garlic Chicken with Roasted Sweet Potatoes

This dish combines tender, juicy chicken with sweet, caramelized roasted sweet potatoes.

The honey garlic glaze adds a perfect balance of sweetness and savory flavor, making it an ideal weeknight dinner that feels gourmet.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread them evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway through.
  3. While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper. Sear the chicken for 3–4 minutes per side until golden brown.
  4. In a small bowl, whisk together honey, soy sauce, and minced garlic. Pour over the chicken and reduce heat to medium-low. Simmer for 5–7 minutes until the chicken is fully cooked and the sauce thickens.
  5. Serve the chicken over a bed of roasted sweet potatoes, drizzling any extra honey garlic sauce on top. Garnish with fresh parsley.

This meal is a delightful combination of sweet and savory, with perfectly roasted sweet potatoes complementing the sticky, flavorful chicken.

It’s both comforting and elegant, perfect for family dinners or a special meal.

Spicy Chicken and Sweet Potato Stew

A hearty, warming stew packed with tender chicken, sweet potatoes, and a medley of vegetables in a subtly spicy tomato broth.

Perfect for chilly evenings or a filling lunch.

Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 large sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 3 cups chicken broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened and fragrant, about 3–4 minutes.
  2. Add chicken pieces and sear for 5–6 minutes until lightly browned.
  3. Stir in sweet potatoes, carrots, diced tomatoes, chicken broth, smoked paprika, cayenne, cumin, salt, and pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 25–30 minutes until sweet potatoes are tender and chicken is cooked through. Stir occasionally.
  5. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

This stew is hearty, flavorful, and satisfying, with the natural sweetness of sweet potatoes balancing the mild heat of spices.

It’s a wholesome, one-pot meal perfect for any day of the week.

Sheet Pan Chicken with Sweet Potato and Brussels Sprouts

An easy, all-in-one sheet pan dinner featuring roasted chicken, sweet potatoes, and Brussels sprouts.

Minimal prep, maximum flavor, and easy cleanup make this an ideal weeknight meal.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 2 medium sweet potatoes, diced
  • 2 cups Brussels sprouts, halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • Lemon wedges (for serving)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. On a large baking sheet, toss sweet potatoes and Brussels sprouts with 2 tablespoons olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Spread evenly.
  3. Rub chicken thighs with the remaining olive oil, salt, and pepper. Nestle them among the vegetables on the sheet pan.
  4. Roast for 35–40 minutes, turning vegetables halfway through and checking that chicken reaches an internal temperature of 165°F (75°C).
  5. Serve hot, with lemon wedges for a fresh, tangy finish.

This sheet pan meal is flavorful, nutritious, and beautifully colorful.

The sweet potatoes roast to caramelized perfection while the chicken stays juicy, making it a simple yet impressive dinner.

Moroccan-Spiced Chicken with Sweet Potato Couscous

This dish brings Moroccan-inspired flavors to your table.

Tender chicken is seasoned with aromatic spices and paired with sweet potato-studded couscous, creating a dish that is both colorful and deeply flavorful.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup couscous
  • 1 ¼ cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)
  • ¼ cup toasted almonds (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, pepper, and half of the cumin, coriander, cinnamon, and paprika. Spread on a baking sheet and roast for 20–25 minutes until tender.
  2. While the sweet potatoes roast, season chicken thighs with the remaining spices and salt. Heat 1 tablespoon olive oil in a skillet over medium heat and sear chicken for 4–5 minutes per side until golden and cooked through.
  3. In a medium pot, bring chicken broth to a boil. Remove from heat and stir in couscous. Cover and let it sit for 5 minutes, then fluff with a fork. Gently fold in roasted sweet potatoes and toasted almonds.
  4. Serve the chicken over the couscous, garnished with fresh parsley or cilantro.

The combination of warm Moroccan spices, tender chicken, and sweet roasted sweet potatoes makes this dish aromatic and comforting.

It’s a beautiful, flavorful meal perfect for a weeknight or a dinner party.

Creamy Chicken and Sweet Potato Curry

A rich, creamy curry with tender chicken and soft sweet potatoes simmered in a coconut milk and tomato base, accented with warming spices. This dish pairs perfectly with rice or warm naan.

Ingredients:

  • 1 lb (450g) boneless chicken breast, cut into cubes
  • 2 medium sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat oil in a large skillet over medium heat. Sauté onions, garlic, and ginger until fragrant and softened, about 3–4 minutes.
  2. Add chicken cubes and cook until lightly browned on all sides, about 5 minutes.
  3. Stir in curry powder, turmeric, cumin, salt, and pepper. Cook for 1 minute to toast the spices.
  4. Add sweet potatoes, coconut milk, and diced tomatoes. Bring to a simmer, cover, and cook for 20–25 minutes until the chicken is cooked and sweet potatoes are tender.
  5. Taste and adjust seasoning. Serve hot over rice or with naan, garnished with fresh cilantro.

This creamy curry is warming, comforting, and deeply satisfying.

The natural sweetness of sweet potatoes perfectly balances the savory, spiced coconut sauce, creating a meal that feels indulgent yet wholesome.

Lemon Herb Chicken with Sweet Potato Mash

A light, flavorful meal featuring lemon and herb-marinated chicken served with creamy mashed sweet potatoes.Bright, zesty, and comforting all at once.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Juice of 1 lemon
  • 2 tablespoons unsalted butter
  • ¼ cup milk or cream (optional for mash)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes in 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Remove and mash with butter, milk (if desired), and a pinch of salt.
  3. Meanwhile, mix garlic powder, thyme, rosemary, salt, pepper, olive oil, and lemon juice in a small bowl. Rub the mixture over the chicken breasts.
  4. Heat a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown, then finish in the oven for 8–10 minutes until fully cooked.
  5. Serve chicken alongside the sweet potato mash, drizzling any pan juices over the top.

This dish is a perfect balance of zesty, herby flavors and creamy sweet potatoes.

It’s elegant enough for a special occasion yet simple enough for a weekday dinner, making it a versatile family favorite.

Thai Peanut Chicken with Sweet Potato Noodles

This vibrant dish combines tender chicken with spiralized sweet potato noodles, tossed in a creamy, slightly spicy Thai peanut sauce.

It’s packed with flavor, protein, and a touch of sweetness from the sweet potatoes.

Ingredients:

  • 2 large sweet potatoes, spiralized into noodles
  • 1 lb (450g) boneless, skinless chicken breast, sliced thinly
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha (optional, adjust to taste)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 green onions, sliced
  • 1 tablespoon chopped peanuts (for garnish)
  • Fresh cilantro (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken slices and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
  2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and garlic until smooth.
  3. In the same skillet, add sweet potato noodles and sauté for 2–3 minutes until slightly tender. Return chicken to the skillet and pour in the peanut sauce. Toss until everything is evenly coated and heated through.
  4. Serve immediately, garnished with sliced green onions, chopped peanuts, and fresh cilantro.

This Thai-inspired dish is fresh, colorful, and full of flavor.

The sweetness of the noodles complements the savory peanut sauce and tender chicken, making it a healthy and satisfying meal.

Balsamic Glazed Chicken with Roasted Sweet Potatoes

Sweet, tangy, and savory, this dish features chicken glazed with a balsamic reduction and paired with caramelized sweet potatoes.

It’s elegant enough for guests yet simple to prepare on a weeknight.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 2 medium sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh thyme or rosemary (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
  2. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with salt and pepper and sear 4–5 minutes per side until golden brown.
  3. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and garlic. Simmer for 3–5 minutes until thickened.
  4. Brush the glaze over the chicken and continue cooking for another 2–3 minutes until the chicken is fully cooked and the glaze is sticky.
  5. Serve the chicken alongside roasted sweet potatoes, garnished with fresh thyme or rosemary.

The tangy balsamic glaze elevates this simple chicken and sweet potato dish, turning it into a sophisticated, flavorful dinner that’s both satisfying and visually appealing.

Cajun Chicken with Sweet Potato Hash

A bold, flavorful dish with spicy Cajun-seasoned chicken paired with a hearty sweet potato hash.

Perfect for breakfast-for-dinner or a zesty, comforting meal any time.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika
  • Fresh parsley (for garnish)

Instructions:

  1. Toss sweet potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20–25 minutes until tender.
  2. Meanwhile, rub chicken breasts with Cajun seasoning. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook chicken 5–6 minutes per side until cooked through and golden brown. Remove and rest for 5 minutes.
  3. In the same skillet, sauté onions and bell peppers for 3–4 minutes until slightly softened. Stir in roasted sweet potatoes and toss everything together for a sweet potato hash.
  4. Slice chicken and serve over the sweet potato hash, garnished with fresh parsley.

This dish delivers a punch of bold flavors with the spiced chicken and sweet potato hash.

It’s colorful, hearty, and perfect for anyone who loves a spicy, satisfying meal.

Slow-Cooker Chicken and Sweet Potato Chili

This hearty slow-cooker chili features tender chicken and sweet potatoes in a rich, smoky tomato base.

It’s packed with flavor, easy to prepare, and perfect for a comforting meal with minimal hands-on time.

Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into cubes
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • 2 cups chicken broth
  • Fresh cilantro and lime wedges (for garnish)

Instructions:

  1. In a slow cooker, combine chicken, sweet potatoes, diced tomatoes, black beans, onion, garlic, chili powder, smoked paprika, cumin, salt, pepper, and chicken broth.
  2. Stir to mix ingredients evenly. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and sweet potatoes are cooked through.
  3. Taste and adjust seasoning if needed.
  4. Serve hot, garnished with fresh cilantro and lime wedges for a zesty finish.

This slow-cooker chili is a comforting, hands-off meal perfect for busy days.

The sweet potatoes add natural sweetness that balances the savory and slightly smoky flavors, creating a hearty, satisfying bowl.

One-Pot Creamy Chicken and Sweet Potato Skillet

A creamy, all-in-one skillet meal featuring chicken, sweet potatoes, and vegetables in a rich, flavorful sauce.

Quick to prepare, this one-pot dish is perfect for weeknight dinners.

Ingredients:

  • 4 boneless, skinless chicken breasts, sliced
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup broccoli florets
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream or coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Grated Parmesan (optional, for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chicken slices, season with salt, pepper, and thyme, and cook until lightly browned. Remove and set aside.
  2. In the same skillet, sauté onions, garlic, and sweet potatoes for 5–6 minutes until slightly softened.
  3. Add chicken broth and bring to a simmer. Cover and cook for 10 minutes until sweet potatoes are tender.
  4. Return chicken to the skillet, stir in broccoli and cream, and simmer for 3–4 more minutes until broccoli is tender and sauce is creamy.
  5. Serve hot, garnished with Parmesan if desired.

This creamy skillet dish is rich, flavorful, and convenient.

Sweet potatoes lend natural sweetness while the sauce ties all the ingredients together, creating a cozy, satisfying meal.

Garlic Herb Chicken with Sweet Potato and Spinach

A healthy slow-cooker meal combining juicy chicken, sweet potatoes, and fresh spinach in a light garlic herb broth.

Perfect for a nutritious, hands-off dinner that’s full of flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups fresh spinach
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • Lemon wedges (for serving)

Instructions:

  1. Place chicken, sweet potatoes, onion, garlic, rosemary, thyme, salt, pepper, and olive oil in a slow cooker. Pour in chicken broth.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and sweet potatoes are cooked.
  3. About 10 minutes before serving, stir in fresh spinach until wilted.
  4. Serve hot with a squeeze of fresh lemon juice over the top.

This garlic herb slow-cooker dish is light yet satisfying.

The sweet potatoes and spinach add color and nutrition, while the chicken absorbs all the aromatic flavors, creating a wholesome, effortless meal.

Herb-Roasted Chicken with Maple Glazed Sweet Potatoes

This elegant baked dish combines juicy roasted chicken with sweet potatoes glazed in maple syrup and aromatic herbs.

The subtle sweetness of the glaze pairs perfectly with savory chicken, making it a dinner that feels both festive and comforting.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, toss sweet potatoes with 1 tablespoon olive oil, maple syrup, rosemary, thyme, garlic, salt, and pepper. Spread on a large baking sheet.
  3. Rub the chicken thighs with remaining olive oil, salt, and pepper. Nestle them among the sweet potatoes.
  4. Roast for 35–40 minutes, turning sweet potatoes halfway through, until chicken reaches an internal temperature of 165°F (75°C) and skin is golden.
  5. Garnish with fresh parsley before serving.

The combination of maple sweetness and herb-roasted chicken creates a balanced, flavorful meal.

It’s visually appealing and satisfying, perfect for a weekend dinner or special occasion.

Mediterranean Chicken with Sweet Potato and Olives

Inspired by Mediterranean flavors, this dish features tender baked chicken with sweet potatoes, olives, and a touch of lemon.

It’s light, healthy, and packed with fresh, vibrant flavors.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup Kalamata olives, pitted
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh parsley (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes, olives, and red onion with olive oil, oregano, garlic powder, salt, and pepper. Spread on a large baking dish.
  3. Place chicken breasts on top, drizzle with lemon juice, and season with a little extra salt and pepper.
  4. Bake for 25–30 minutes, or until chicken is cooked through and sweet potatoes are tender.
  5. Garnish with fresh parsley before serving.

This Mediterranean-inspired dish is light, colorful, and flavorful.

The tangy lemon and briny olives perfectly complement the natural sweetness of the sweet potatoes, creating a balanced, healthy meal.

Garlic Parmesan Chicken with Sweet Potato Wedges

A crispy, savory baked chicken dish with roasted sweet potato wedges coated in garlic and Parmesan.

It’s a delicious combination of crunchy, cheesy, and naturally sweet flavors, ideal for family dinners.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 2 large sweet potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley (for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss sweet potato wedges with 2 tablespoons olive oil, garlic, paprika, thyme, salt, and pepper. Spread evenly on a baking sheet.
  3. Place chicken thighs on the same sheet, drizzle with remaining olive oil, and sprinkle with Parmesan.
  4. Bake for 35–40 minutes, flipping sweet potatoes halfway through, until chicken is cooked and wedges are tender and golden.
  5. Garnish with fresh parsley before serving.

This dish offers a satisfying mix of textures and flavors: crispy Parmesan chicken and naturally sweet, roasted sweet potato wedges.

It’s both comforting and visually appealing, perfect for a crowd-pleasing dinner.

Smoky BBQ Chicken with Sweet Potato Fries

This casual, crowd-pleasing dish pairs smoky BBQ chicken with crispy roasted sweet potato fries.

Perfect for a weekend dinner or game-day meal, it’s simple, flavorful, and fun to serve.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 large sweet potatoes, cut into fries
  • 3 tablespoons olive oil
  • ½ cup BBQ sauce (your favorite)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C). Toss sweet potato fries with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
  2. Place chicken breasts on a separate baking sheet or oven-safe dish. Brush generously with BBQ sauce.
  3. Roast sweet potato fries for 25–30 minutes, flipping halfway through. Roast chicken for 20–25 minutes, basting with additional BBQ sauce halfway through cooking, until fully cooked.
  4. Serve together, garnished with fresh parsley if desired.


This dish is smoky, sweet, and satisfying. The tender BBQ chicken and naturally sweet, crispy fries make it a fun and hearty meal for the whole family.

Coconut Curry Chicken with Sweet Potato Cubes

A fragrant, lightly spiced curry with tender chicken and sweet potatoes simmered in coconut milk.

This comforting dish is perfect served over rice or with warm naan bread.

Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into cubes
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (14 oz) coconut milk
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro (for garnish)

Instructions:

  1. Heat oil in a large skillet over medium heat. Sauté onions, garlic, and ginger until fragrant, about 3–4 minutes.
  2. Add chicken cubes and cook until lightly browned.
  3. Stir in curry powder, turmeric, paprika, salt, and pepper, cooking for 1–2 minutes to release the spices’ aroma.
  4. Add sweet potatoes and coconut milk. Bring to a simmer, cover, and cook for 20–25 minutes until chicken is cooked and sweet potatoes are tender.
  5. Serve hot over rice or with naan, garnished with fresh cilantro.

This coconut curry balances the natural sweetness of sweet potatoes with savory, warming spices.

It’s creamy, comforting, and perfect for a flavorful weeknight dinner.

Lemon Dijon Chicken with Sweet Potato and Green Beans

A light, tangy baked chicken dish with roasted sweet potatoes and green beans, tossed in a zesty lemon Dijon sauce.

It’s a fresh and healthy one-pan meal.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups green beans, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, garlic, thyme, salt, and pepper.
  3. Toss sweet potatoes and green beans with half of the sauce and spread on a baking sheet. Place chicken breasts on top and brush with remaining sauce.
  4. Bake for 25–30 minutes, until chicken reaches 165°F (75°C) and vegetables are tender.
  5. Serve immediately with any pan juices drizzled over the top.

The tangy lemon Dijon sauce brightens this meal, while roasted sweet potatoes and green beans add color and nutrition.

It’s a simple yet elegant dish perfect for a healthy dinner.

Chipotle Lime Chicken with Sweet Potato Cubes

This smoky and zesty dish pairs chipotle-spiced chicken with roasted sweet potato cubes, creating a perfect balance of heat, tang, and natural sweetness.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Juice and zest of 1 lime
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, pepper, and half of the chipotle chili powder. Spread on a baking sheet and roast for 25–30 minutes until tender.
  2. Mix remaining chipotle chili powder, smoked paprika, garlic powder, lime juice, lime zest, salt, and pepper. Rub over chicken breasts.
  3. Heat a skillet over medium-high heat and sear chicken 4–5 minutes per side until golden brown and cooked through.
  4. Serve chicken alongside roasted sweet potato cubes, garnished with fresh cilantro.

The smoky chipotle and tangy lime give this meal a bold flavor, while sweet potatoes provide a natural sweetness that balances the heat.

It’s bright, satisfying, and full of depth.

Chicken and Sweet Potato Stir-Fry with Ginger Soy Sauce

A quick and colorful stir-fry combining chicken, sweet potatoes, and crisp vegetables in a fragrant ginger soy sauce.

Perfect for a fast, healthy weeknight dinner.

Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, sliced thin
  • 1 large sweet potato, peeled and cut into thin matchsticks
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • Sesame seeds (for garnish)

Instructions:

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook 4–5 minutes until lightly browned. Remove and set aside.
  2. Add sweet potato matchsticks to the skillet and sauté for 4–5 minutes until tender-crisp. Add bell pepper and snap peas and cook 2–3 minutes more.
  3. Stir in garlic and ginger for 1 minute until fragrant. Return chicken to the skillet.
  4. In a small bowl, mix soy sauce, rice vinegar, and sesame oil. Pour over the stir-fry and toss to coat evenly.
  5. Serve hot, garnished with sesame seeds.

This stir-fry is quick, vibrant, and full of flavor.

The sweet potatoes add a natural sweetness and contrast to the savory soy-ginger sauce, making it a nutritious and delicious meal.

Pesto Chicken with Sweet Potato Rounds

A fresh and herbaceous meal featuring juicy chicken topped with pesto and served alongside roasted sweet potato rounds.

It’s simple, colorful, and packed with flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 medium sweet potatoes, sliced into ½-inch rounds
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ cup basil pesto (store-bought or homemade)
  • Cherry tomatoes (optional, for garnish)
  • Grated Parmesan (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato rounds with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and lightly browned.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breasts 4–5 minutes per side until golden brown and cooked through.
  3. Spread pesto evenly over each chicken breast.
  4. Serve chicken alongside roasted sweet potato rounds, garnished with cherry tomatoes and Parmesan if desired.

The fresh, herby pesto pairs beautifully with tender chicken and naturally sweet roasted sweet potatoes.

This dish is vibrant, healthy, and ideal for an easy yet elegant dinner.

Teriyaki Chicken with Sweet Potato and Broccoli

A flavorful Asian-inspired dish featuring tender chicken glazed with a homemade teriyaki sauce, served alongside roasted sweet potatoes and crisp-tender broccoli.

Sweet, savory, and slightly sticky, it’s a balanced meal full of color and flavor.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 2 medium sweet potatoes, peeled and cubed
  • 2 cups broccoli florets
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons olive oil
  • 1 teaspoon sesame seeds (optional, for garnish)
  • Sliced green onions (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki sauce.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken thighs 4–5 minutes per side until golden brown. Pour the teriyaki sauce over the chicken and reduce heat to medium-low. Simmer for 5–7 minutes until chicken is cooked through and sauce thickens slightly.
  4. Steam or sauté broccoli until bright green and crisp-tender.
  5. Serve teriyaki chicken with roasted sweet potatoes and broccoli, drizzling extra sauce on top. Garnish with sesame seeds and sliced green onions if desired.

This teriyaki chicken dish is sweet, savory, and satisfying, with tender chicken and naturally sweet roasted sweet potatoes.

The addition of broccoli adds color, texture, and nutrition, making it a complete and balanced meal.

Mediterranean Lemon Garlic Chicken with Sweet Potato Wedges

A bright, herb-infused dish featuring tender chicken roasted with lemon, garlic, and rosemary, paired with golden sweet potato wedges.

It’s fresh, flavorful, and perfect for a wholesome dinner.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 2 medium sweet potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley (for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C). Toss sweet potato wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
  2. Rub chicken with remaining olive oil, garlic, lemon juice, zest, rosemary, thyme, salt, and pepper. Place on the same baking sheet or a separate pan.
  3. Roast for 35–40 minutes until chicken reaches 165°F (75°C) and sweet potatoes are golden and tender, flipping wedges halfway through.
  4. Garnish with fresh parsley before serving.

The lemon and garlic brighten the savory chicken, while sweet potato wedges add natural sweetness.

This Mediterranean-inspired meal is fresh, colorful, and satisfying.

Spicy Honey Mustard Chicken with Sweet Potato Mash

Tender chicken coated in a sweet and spicy honey mustard glaze served alongside creamy mashed sweet potatoes.

It’s a comforting and flavorful dish perfect for weeknight dinners.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and cubed
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chili flakes (adjust to taste)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ cup milk or cream (optional, for mash)
  • Salt and pepper to taste

Instructions:

  1. Boil sweet potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter, milk, salt, and pepper.
  2. Preheat oven to 400°F (200°C). In a small bowl, mix honey, Dijon mustard, and chili flakes.
  3. Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Brush honey mustard mixture over chicken and transfer to oven for 8–10 minutes until cooked through.
  4. Serve chicken alongside sweet potato mash, drizzling extra glaze over the top.

The honey mustard glaze gives a perfect balance of sweet and spicy, while creamy sweet potato mash complements the savory chicken.

It’s simple, flavorful, and comforting.

Chicken and Sweet Potato Sheet Pan Fajitas

An easy, all-in-one meal featuring smoky chicken, sweet potatoes, and bell peppers, seasoned with fajita spices.

Perfect for hands-off cooking and bursting with Tex-Mex flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts, sliced
  • 2 medium sweet potatoes, peeled and cubed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Tortillas, sour cream, and lime wedges (for serving)

Instructions:

  1. Preheat oven to 425°F (220°C). Toss sweet potatoes, bell peppers, and chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
  2. Spread evenly on a baking sheet. Roast for 25–30 minutes, stirring halfway, until chicken is cooked through and sweet potatoes are tender.
  3. Serve in warm tortillas with sour cream and a squeeze of lime.

These sheet pan fajitas are quick, colorful, and full of flavor.

The combination of smoky chicken, sweet potatoes, and vibrant peppers makes them a family-friendly and satisfying meal.