Ingredients:

6  (5 ounce) chicken breasts,
​        boned & skinned
3/4 cup dried prunes
1/2 cup dried apricots
1 Tablespoon olive oil 
3 Tablespoon white vinegar
1/2 cup dry sherry, white wine, or broth

3 cloves of garlic, minced
1 1/2 Tablespoon of brown sugar
1 Tablespoon oregano
1/2 teaspoon salt
2 cups sweet potatoes, peeled and cut into
​    1/2 -inch cubes.   

Directions:

     Even the thickness of the chicken with a little pounding if needed and place in glass baking dish.    Combine the prunes, apricots, olive oil, vinegar, sherry, garlic, brown sugar, oregano and salt.  Pour the mixture over the chicken then cover to marinate in the refrigerator for several hours or overnight.  
      Take the chicken out of the refrigerator.  Before baking, place the sweet potato cubes in a saucepan, covering the cubes with water.  Bring to boil and boil gently for about five minutes.  Drain and cover the chicken with sweet potatoes.  Bake covered at 350 degrees for about 30 -45 minutes or until the chicken reaches a temperature of 165.   Serves 6.