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This dish was inspired solely by the straightforward combination of earthy sweet potato with the natural richness of nuts and root vegetables. I use aged balsamic vinegar to showcase the flavor of that intense, marvelously aged Italian product. The sauce of balsamic and brown butter works really well with this rustic dish.
If it weren't for the comforting balance of the greens, you might be tempted to serve this collection of roasted vegetables for dessert. Choose a sweet salad turnip variety, such as hakurei or white doll, with greens attached. You can find the characteristically round, white turnips at area farmers markets.
From "The New Southern Garden Cookbook" by Sheri Castle. The somewhat unusual combination of chicken, sweet potatoes, peanuts, tomatoes, coconut, chutney, and curry has deep roots in the South, particularly in the Lowcountry, where there was ready access to imported spices and where expert cooks from many cultures stirred their own familiar ingredients into the pots.