To help get me out of this rut I am in, I decided to make an effort to cook some new dishes.
Recently, while reading prolific cookbook author Melissa Clark's book, In the Kitchen with a Good Appetite, I came across a recipe that was calling my name. The recipe for Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes had everything I was looking for in a recipe and more--flavor, spice, color-- and I had all of the ingredients at hand.
The only change I made was to use much less cumin, as I am not a big fan. Next time I would omit it. Also, I whirred the chipotles into a rough paste instead of mincing them. Chipotle chiles in adobo sauce are a staple in my kitchen. When I open a can, I roughly puree them in the food processor, transfer them to a glass jar and store them in the refrigerator almost indefinitely. I think they have a special affinity to sweet potatoes.
This recipe turned out to be uncomplicated and quick to put together--not to mention delicious to boot.