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This vibrant, one-pan meal marries the natural sweetness of caramelized Sweet Potato with savory ground chicken in a rich, aromatic coconut sauce. It is a quick and comforting dinner solution perfect for busy weeknights when you want maximum flavor with minimal cleanup.
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Heat one tablespoon of oil in a large skillet over medium heat. Add the diced sweet potato, season with salt and pepper, and cover with a lid. Cook for 8-10 minutes, stirring occasionally, until the cubes are fork-tender and lightly browned. Remove and set aside.
Add the remaining oil to the same skillet. Sauté the scallions, garlic, and ginger until highly aromatic, then stir in the ground chicken. Cook until fully browned, breaking apart the meat with a spatula.
Pour in the coconut milk and return the cooked sweet potato to the pan. Simmer for 3 minutes to allow the flavors to meld and the sauce to thicken slightly.
Fold in the baby spinach until just wilted. Remove from the heat, stir in the fresh lime juice and cilantro, and season with additional salt or pepper to taste.
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