Chicken and 3-Cheese Sweet Potatoes

-750 mL (3 cups) peeled and diced sweet potatoes
-4 skinless, boneless chicken breasts
-30 mL (2 tbsp) butter, melted
-30 mL (2 tbsp) butter
-1/2 onion, finely chopped
-2 cloves garlic, chopped
-2 mL (1/2 tsp) finely chopped gingerroot
-2 mL (1/2 tsp) red pepper flakes
-50 mL (1/4 cup) shredded Canadian Gouda
-50 mL (1/4 cup) shredded Canadian Havarti
-50 mL (1/4 cup) shredded Canadian Aged Cheddar
-Salt and freshly ground pepper
Preparation

Preheat oven to 200°C (400°F), or barbecue to medium-high.

In a large saucepan, cook sweet potatoes in boiling, salted water until soft. Drain and set aside.

While sweet potatoes are cooking, brush chicken with melted butter. Salt and pepper to taste. Bake or barbecue for 20 to 25 minutes.

In the same saucepan, melt butter and cook onion, garlic and gingerroot until soft. Return sweet potatoes to saucepan and mash. Add red pepper flakes and all the cheese. Salt and pepper to taste. Reheat mashed sweet potatoes over low heat to melt cheese.

Serve chicken over mashed sweet potatoes with your choice of green vegetable.
Suggestion

Make sweet potatoes with one type of cheese, for a total of about 175 mL (3/4 cup).

For a change of taste, try with Canadian Mozzarella, Provolone, Swiss, another type of Cheddar or Oka.