2 pounds fresh California Sweet Potatoes
3 ½ pounds fryer chicken pieces
1 cup low sodium soy sauce
¼ cup dry sherry
3 tablespoons brown sugar
1 teaspoon ground ginger
3-4 cloves garlic, crushed
Hot cooked brown or white rice
Green onion – sliced

Peel potatoes, quarter lengthwise. Arrange potatoes and chicken in glass baking dish. Combine soy sauce, sherry brown sugar, ginger and garlic; mix well. Pour over potatoes and chicken. Cover and marinate for 1-2 hours, turning once. Bake in 350 degree F. oven 25 minutes. Turn potatoes and chicken and baste. Bake, basting, once or twice more, 20 minutes longer or until no pink shows in chicken. Arrange chicken over hot cooked rice on serving platter. Arrange potatoes around chicken and sprinkle with green onions. Makes 4-5 servings.