Sweet Potato Mishmash with Balsamic Glaze

I’m not quite sure where I initially found this recipe, I think it came from a magazine.  Very vague, I realize.  I had it written on a piece of lined paper floating around my “Recipes To Try” pile, and I wish I had tried this sooner.  I don’t typically love sweet potatoes, but I love balsamic vinegar and any dish with a healthy dose of balsamic is good enough for me.  The vinegar cuts the sweetness of the potatoes a bit, which I liked.  The red onion tones down the balsamic a bit, which is also nice.  The original recipe called for smoked tofu, but I’m not really a tofu-kind of girl, so I used chicken instead.  I also added quite a bit more spice than the original recipe, including a bit of Emeril’s Essence–which is one of my favorite seasonings and will make just about anything taste better.

Sweet Potato Mishmash with Balsamic Glaze

2 medium-sized sweet potatoes, boiled/steamed, skinned and diced.

1-2 tablespoons olive oil
1 chicken breast, sliced thin
1 large-ish red onion, minced
1-2 tablespoons minced garlic (3-5 cloves)
1 tablespoon salt–be generous here!
2 teaspoons Emeril’s Essence
fresh ground black pepper

Balsamic vinegar (or balsamic glaze, which I bought at the grocery store)

Heat olive oil in large skillet, cook chicken breast and set aside.  Cook garlic and onion until soft and translucent, add sweet potato cubes, and season well.  Add chicken pieces and serve hot, drizzled with balsamic vinegar or balsamic glaze.