Aztec Chicken with Sweet Potato-Corn Mash
A creamy roasted corn-sweet potato mash is served with grilled chicken prepared in the style of the Aztecs, which has been marinated in honey, garlic, and ancho spice.
In a bowl, whisk together the oil, honey, ancho chile powder, garlic, and hot sauce.
Put the marinade and the chicken breasts in a sizable plastic bag that can be sealed.
Refrigerate the marinade for three to eight hours.
Set oven to 450 degrees Fahrenheit (230 degrees C).
On a baking sheet, arrange the sweet potatoes.
Corn should be put in a shallow baking pan.
Sprinkle with salt and pepper after brushing with canola oil.
Wrap the pan in aluminum foil.
Place the corn and sweet potatoes in the preheated oven.
About 25 minutes of baking is required to roast and brown the corn.
Bake the sweet potatoes for an additional 45 minutes, or until they are tender.