This is the Thanksgiving side that keeps on giving. With sweet potatoes, perfectly seasoned chicken and tart cranberries finished with Sharp Cheddar, it's almost a meal in itself.
4 medium sweet potatoes (about 2 pounds)
2 tsp. butter or oil
1 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. cayenne pepper, or more to taste
1/2 cup chicken broth
1/3 cup dried cranberries
1 cup Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut, divided
1/4 cup chopped pecans, toasted
Place potatoes on baking sheet. Bake in preheated 400°F oven 55 to 60 minutes or until tender. (Or, place on microwave safe plate; microwave at high power 8 to 9 minutes or until tender, turning after 5 minutes. Let stand 5 minutes.)
Meanwhile, melt butter in large skillet over medium heat. Add chicken, cumin, salt, cinnamon and cayenne pepper; sauté 4 minutes. Add broth and cranberries; simmer 4 to 5 minutes or until chicken is cooked through and cranberries are plump.
Split potatoes down center; fluff with fork and transfer to serving plates. Sprinkle 2 tablespoons cheese into each potato. Spoon chicken mixture over potatoes; top with remaining cheese and pecans.