Tuesday, October 7, 2014

Run to Logan Square + BBQ Chicken & Sweet Potato Mash

This easy recipe for BBQ Chicken & Sweet Potato Mash is perfect for fall, with an extra flavor kick from smoked cheddar cheese and cilantro.

One of my favorite farmer's markets in the city is located in the neighborhood Logan Square, west of downtown and accessible by the blue line. The Logan Square Farmer's Market is open year-round, and is still available outdoors through the end of October. On Sunday, K and I did a short run (totaling a 5k) and decided to end at the Logan Square Farmer's Market. The market was full of fall produce and autumn-themed flower arrangements. I had tart apples and squash on my list, obviously.

I am all about fall-inspired recipes this month. I have several ideas swirling around that I hope turn out delicious enough to share. One item that wasn't on my list but just happened to make its way into our grocery bag is the sweet potato. I consider these orange root vegetables a staple in our house this season. K claims not to like sweet potatoes, but I think it's the sweet component of dishes that gets him {think marshmallow + maple syrup + cinnamon inspired casserole}. This dish is an effort to bring out the savory component.

I roasted up two sweet potatoes in the oven and layered them with smoked cheddar cheese {a la my favorite Vern's Cheese from Wisconsin}, easy barbeque pulled chicken from the crockpot, and lots of cilantro. The cilantro really makes this dinner stand out! I call this a mash because it's best eaten all stirred up. To incorporate the smokey cheese, bbq chicken, bits of cilantro, and sweet potato in every bite, you see.

BBQ Chicken & Sweet Potato Mash
Yields: 2 servings {with leftovers}

3/4 pound boneless, skinless chicken breast tenders
3/4 cup barbecue sauce
2 Tablespoons cilantro
2 sweet potatoes {chopped}
1/3 cup smoked cheddar cheese {shredded}
1 Tablespoon grapeseed oil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder

How to~ 
*Add chicken breast tenders to a crockpot, with 3/4 cup of your favorite barbeque sauce. Cook on high for 2 hours. Shred chicken with a fork and stir. Turn down to low or simmer for ~30 minutes.**
*Chop the sweet potatoes into even 1/2 inch to 1 inch pieces. Toss with oil and seasonings. Roast at 375 degrees for ~30 minutes. Stir once while roasting.
*Shred the cheese and chop cilantro.
*Assemble: sweet potato, smokey cheese, barbeque chicken, and cilantro.

**Note: An easy substitute is 1 cup of rotisserie chicken mixed with 1/3 cup of barbeque sauce.

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