Coconut Pecan Chicken with Mashed Sweet Potatoes and Coconut Sauce

Chicken and mashed potatoes is a classic combination perfect for any day of the year. I decided to change up this old-time favorite by exchanging white potatoes for sweet potatoes, using pecans and coconut to bread the chicken, and smothering everything in a creamy coconut sauce.

Coconut is incorporated into every element, combining all the different flavors of each component to create one, cohesive dish. You will love the creamy mashed potatoes with the crispy, juicy chicken. The sweetness of the potatoes and chicken contrast well with the smoky, earthy coconut sauce. Serve this with hawaiian rolls, and you will find yourself making this more often than the traditional chicken and mashed potatoes dinner.

Coconut Pecan Chicken with Mashed Sweet Potatoes and Coconut Sauce

For the Sweet Potatoes:

2 lbs sweet potatoes

1 tbsp honey

1 tbsp oil

2 tsp salt, divided

1 cup coconut milk

1 tsp freshly grated ginger

1 tsp chili powder

For the Coconut Pecan Chicken:

1 lb chicken breasts, thinly sliced

1 cup yogurt

1/4 cup buttermilk

1/4 cup pineapple juice

1 cup breadcrumbs

1 cup shredded coconut

1/2 cup ground pecans

1 tbsp oil or melted butter

For the Coconut Sauce:

1 tsp oil

1 small onion, finely diced

1 clove garlic, minced

1 tsp freshly grated ginger

1 cup coconut milk

1/2 cup chicken broth

1/4 tsp cumin

1/4 tsp coriander

1 tsp chili powder

1/4 tsp salt

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To prepare the mashed sweet potatoes: Preheat the oven to 425 degrees F. Peel the sweet potatoes and dice into 1 inch cubes. Place on a large sheet tray and combine the sweet potatoes with the honey, oil, and 1/2 tsp salt. Bake for 45 minutes to 1 hour, or until the potatoes are fork tender. Transfer to a bowl and mash with the remaining 1 1/2 tsp salt, coconut milk, grated ginger, and chili powder.

To prepare the coconut pecan chicken: Combine the chicken breasts, yogurt, buttermilk, and pineapple juice. Allow to marinade for at least 1 hour.

In another bowl, combine the breadcrumbs, shredded coconut, and pecans. Dip each yogurt coated chicken breast in the breadcrumb mixture, then place on a rack. Allow to sit for 20 minutes.

Preheat the oven to 450 degrees F. Transfer the chicken to a well greased baking sheet. Drizzle the oil or melted butter over the chicken and bake for 10 minutes. Flip the chicken over and bake for another 5 to 10 minutes, or until chicken is cooked all the way through.

To prepare the coconut sauce: In a skillet over medium heat, add the oil. Saute the onions and garlic for about 10 minutes, or until the onions begin to caramelize. Add the ginger, coconut milk, chicken broth, cumin, coriander, chili powder, and salt. Simmer for about 15 minutes.

To serve: Spread the mashed sweet potatoes on the bottom of a large serving dish. Place the coconut pecan chicken on top of the potatoes and spoon the coconut sauce over the chicken. Serve immediately.

Makes 4-6 servings.