Sweet Potato and Chicken Skewers

Leftovers are great to have on hand, but basic preparations that are easily transformed into something completely different for a second meal are even better. This double-duty recipe from the North Carolina Sweet Potato Commission does just that.

The first day, you’ll prep and cook sweet potatoes, of course, along with bell peppers and onions. (Get a head start on the sweet potatoes by partially cooking them in the microwave.) You’ll cook half of those ingredients and then refrigerate the mixture until the next night. Then you’ll reach for eight skewers and assemble and cook kebabs to eat right away.

The second day, you’ll heat up the chicken-veggie mixture and add some Greek-inspired ingredients, then spoon everything into pita breads.

If this has you hungry for another double-duty sweet potato recipe, click here for Sweet Potato and Ginger Slaw in Lettuce Cups and Asian Sweet Potato and Chicken Salad.

SWEET POTATO, CHICKEN AND VEGGIES TWO WAYS
Yields: 8 Sweet Potato and Chicken Skewers (4 servings); 4 Stuffed Pitas With Feta and Olives

DAY ONE:
5 (6- to 7-ounce) sweet potatoes (2 pounds medium sweet potatoes)
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 large red and/or green bell peppers, cut into 1-inch squares
1 medium onion, cut in 1-inch pieces, layers separated
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup honey mustard

DAY TWO:
3/4 cup crumbled feta cheese
1/2 cup Greek or vinaigrette salad dressing
1/2 cup sliced black olives
4 large pita pockets
Chopped tomato, optional

DAY ONE: Pierce sweet potatoes with fork tines. Microwave on high for 3 minutes; turn potatoes and microwave until almost tender, about 1 1/2 to 3 minutes longer, depending on microwave power. Let cool. Peel; cut into 1-inch pieces (makes about 4 cups).

In a medium bowl, combine 32 pieces of sweet potatoes with 24 pieces each of chicken, pepper and onion, using about half of each ingredient; set aside.

In a large skillet, heat oil; add the remaining sweet potatoes, chicken, peppers and onions. Sprinkle with salt and pepper. Cook, stirring gently, until chicken is cooked through, 10 to 12 minutes. Transfer to a microwavable bowl. Cover and refrigerate until the next day when you are ready to assemble the Stuffed Pitas with Feta and Olives.

Assemble the Sweet Potato and Chicken Skewers. Stir honey mustard and 2 tablespoons water into the sweet potato mixture in the bowl. Alternately thread chunks of sweet potatoes, chicken, peppers and onions onto 8 skewers.

Coat a large grill pan with cooking spray and place over medium heat until hot or coat broiler pan with cooking spray and preheat. Arrange skewers in grill pan or on broiler pan; brush with any honey mustard remaining in bowl. Cook until chicken is cooked through, about 8 minutes, turning occasionally. Serve hot.

DAY TWO: Assemble Stuffed Pitas with Feta and Olives. Add feta cheese, salad dressing and olives to reserved cooked sweet potato, chicken and vegetable mixture. Microwave, lightly covered, just until hot. Spoon mixture into pita pockets. Add chopped tomato, if desired.