Honey Mustard Chicken with Sweet Potatoes & Bananas

I confess this was our break the fast Yom Kippur dinner.  The girls still had gymnastics so I needed a meal I could completely prep ahead of time and this was it.  And the only thing we had leftover was some challah!

Serves 5-6 People

For the Chicken:

2lbs Boneless, Skinless Chicken Thighs
2 Medium Yellow Onions, sliced into rings
A good handful of fresh basil
1/2 Cup Newman's Own Lite Honey Mustard Dressing

Place the chicken thighs and onions in a slow cooker.  Sprinkle with salt and pepper and top with the basil and honey mustard.  Cook on low for 4-6 hours.


For the Sweet Potatoes:

3 Medium Sweet Potatoes
2 Tbsp Butter
2 Small Bananas, overripe is best
2 Tbsp Honey
1/4 Tsp Nutmeg
1/4 Cup Brown Sugar
Marshmallows

Begin by roasting the sweet potatoes, skin on.  Prick the potatoes a couple of times each before roasting.  I personally stick mine in the microwave on the baked potato setting and they come out perfect every time!

Once baked/roasted, let the potatoes cool for a couple of minutes.  While they are cooling, place the butter and bananas in a baking dish.  While potatoes are still hot but able to be handled, peel off the skin and place hot potatoes on top of butter to melt the butter.  Using a potato masher, mash the sweet potatoes and bananas.  Add the honey, nutmeg and brown sugar and mix.

Sprinkle some marshmallows over top the sweet potatoes.  I used large marshmallows, but small ones would work too.

At this point the sweet potatoes can be cooled and refrigerated for later or placed in a 400 degree oven and baked for 15-20 minutes until the marshmallows are roasted and delicious.


Note: The other items pictured are the challah (recipe under Rosh Hashana) and some steamed string beans with seasoned salt.