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SERVES:
4

INGREDIENTS:

2 medium large sweet potatoes, peeled, cubed and boiled for mashed potato
1-2 Tbs butter for mashing potatoes
salt and pepper to taste

4 chicken boneless skinless chicken breasts cut into 8 thinner cutlets (see hints below)
salt and pepper for seasoning chicken
1-2 Tbs olive oil for sauteing chicken

3/4-1 cup pecans toasted in 1-2 tsp butter..salted to taste

for the butter:
1/4 cup finely diced onion
1/4 cup dried cranberries
1 Tbs butter for sauteing onions and cranberries

zest of one small lime
1 stick room temperature unsalted butter

PROCEDURE:

Peel and cube as many sweet potatoes as you think you'll need and boil those in a pot of water and, if you want to, you can toast a handful of pecans in a little bit of butter and then season them with salt and take them out of the pan to cool.

To make the lime butter, add 1 Tbs of butter to that same pan on medium heat and add 1/4 cup finely diced onion and 1/4 cup dried cranberries and cook those along until the onions are nice and soft.

Try not to brown the onions as they're softening up and, while you're keeping your eye on that, use a zester to zest one small lime.

You can add 1 - 2 Tbs of the sweet potato cooking water to the onions and cranberries to help soften them up, and once the onions are nice and soft, add that mixture to the bowl of a food processor and add 1 stick unsalted room temperature butter, add the lime zest and puree everything until it is nice and smooth.

Transfer that to a little bowl and let it set up a bit in the fridge while you're draining and mashing the sweet potatoes.

Once the sweet potatoes are mashed and being kept warm with a lid on top, you can saute the salt and pepper seasoned chicken cutlets until they're cooked to your liking and it is time to eat.

HINTS:

Let the sauteed onion and cranberry mixture cool down to room temperature before pureeing with butter and lime zest.

You can buy chicken cutlets instead of cutting larger breast meat into thinner slices.