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Honey Chicken and Sweet Potatoes
This recipe is kosher for Passover.
Honey Chicken and Sweet Potatoes Eileen Goltz | Meat
1 hour, 30 minutes 10 minutes
1 hour, 20 minutes
4 servings

  • 4 chicken breast halves, bone-in
  • 1 cup liquid Pesach pareve whipped topping, (not whipped)
  • 2 Tablespoons honey
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • Pinch ground cloves
  • 2 Tablespoons pesach margarine
  • 4 large sweet potatoes, peeled

  1. Place the peeled sweet potatoes in a large pot with water to cover and boil for 20 minutes.
  2. Preheat oven to 350°F. Arrange the chicken breasts, skin side up, in a shallow baking dish.
  3. In a bowl, combine the Pesach whipped topping, honey salt and spices.
  4. Mix well and pour the mixture over the chicken. Dot with margarine.
  5. Bake 30 minutes, basting with creamy mixture.
  6. Remove the pan from the oven and arrange sweet potatoes around chicken.
  7. Return to oven and bake 30 minutes longer or until chicken is fork tender.