Chicken & Sweet Potato Bake

2-3 sweet potatoes, peeled and cut into 1-inch cubes
1 TB olive oil
1 1/2 lbs chicken breast, cut into bite-sized pieces
S/P
1 TB butter
1 TB flour
1/2 cup chicken stock
1/4 cup orange or pineapple juice
1/4 cup barbecue sauce
2 scallions, thinly sliced
1 cup frozen peas, defrosted
1 box cornbread mix
1 egg
1/3 cup milk

1. Boil the sweet potatoes until tender. Drain and set aside.
2. While the potatoes are cooking, cook the chicken in the olive oil with the salt & pepper.
3. Remove the chicken from the pan and add the butter, melt. Add the flour with a whisk and cook for about a minute. Whisk in the stock and juice, cooking until thick, about a minute. Add bbq sauce, scallions, peas, chicken and sweet potatoes. Stir gently until combined.
4. Transfer to casserole dish and mix cornbread mix according to directions on box. Spread over mixture in casserole dish.
5. Bake at 400 (or suggested temp on cornbread mix) about 12-15 minutes until cornbread is baked and golden brown.

What I did/Source: This was originally Rachael Rays "chicken thigh pie" but that doesn't sound very good, so I changed the name and the chicken. I did make it with chicken thighs, but they just seemed greasy so in the recipe above I changed it to chicken breasts. I used Jiffy cornbread mix. Justin said it needed more chicken, less sweet potato, so that is also reflected in the recipe above. And I just used the juice from a can of fruit cocktail instead of orange or pineapple juice.