4 sweet potatoes, peeled and cubed
3 large chicken breasts, cubed
1 cup Gruyere or Swiss cheese, grated
1/2 cup extra virgin olive oil
2-3 cloves garlic, sliced
2 tablespoons fresh parsley, chopped
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 450°F and lightly grease a 9×13-inch baking dish with nonstick spray.
In a small bowl or measuring cup, combine the olive oil, paprika, onion powder, cumin, and garlic. Season liberally with salt and pepper and stir to combine.
Add sweet potatoes to a medium bowl and coat with half of the oil mixture. Let sit for ten minutes, then transfer to baking dish and cook for 30 minutes, stirring halfway through cooking time.
Meanwhile, add cubed chicken to the bowl and coat with remaining oil mixture. Let sit while sweet potatoes cook.
Remove dish from oven and stir in chicken and parsley. Top with cheese and bake until chicken is cooked through and cheese is melted and golden brown, about 15-20 minutes.
Serve, and enjoy!