Name: Louisiana Chicken and Sweet Potato Hash
Yield: Makes 4 servings
Cuisine: American
Ingredients: 3 scallions (part of green tops included), chopped; 2 whole, boneless, skinless chickens breasts (about 1½ pounds), cut in half; 3 tablespoons butter; 3 medium sweet potatoes (about 1½ pounds), scrubbed and cut into ½-inch cubes; Salt and freshly ground black pepper to taste; ½ teaspoon dried thyme, crumbled; 1 cup half-and-half; ¼ cup chopped fresh parsley leaves; 1 garlic clove, minced; 1 medium green bell pepper, seeded and finely chopped; 1 large onion, finely chopped; 1 teaspoon hot paprika

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Being from North Carolina, the sweet potato capital of the South, I found it hard to admit that the relatively new variety of sweet potato called Beauregards (developed at Louisiana State University) was without question the most succulent sweet potato I’d ever tasted. Today, Louisiana is one of the few states that grades its sweet potatoes by size and quality and, to my knowledge, it’s the only state that actually cures the potatoes for ultimate sweetness and moistness. Such potatoes are d