Aztec Chicken with Sweet Potato-Corn Mash

In a bowl, whisk together canola oil, honey, ancho chile powder, garlic powder, and Mexican-style hot sauce. (5 minutes)

Place chicken breasts in a large resealable plastic bag. Pour in the marinade, seal the bag, and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. (3 hours minimum)

Preheat oven to 450 degrees F (230 degrees C). (10 minutes)

Place sweet potatoes directly on a baking sheet. Arrange corn in a shallow baking pan, brush with canola oil, and season with salt and pepper. Cover the pan with aluminum foil to trap moisture and enhance steaming. (10 minutes)

Place both the baking sheet with sweet potatoes and the covered pan with corn in the preheated oven. Bake for 25 minutes, then remove the foil from the corn and continue baking for another 45 minutes, or until the corn is roasted and slightly browned and the sweet potatoes are tender. (70 minutes)

Allow the corn and sweet potatoes to cool slightly until they are easy to handle. (20 minutes)

Cut the kernels from the ears of corn. Transfer half of the kernels to a blender. Peel and cube the sweet potatoes, then add them to the blender along with the heavy whipping cream. Puree until smooth and creamy. (10 minutes)

Transfer the sweet potato-corn mash to a bowl and stir in the remaining corn kernels. Season with salt and pepper to taste. Cover to keep warm until ready to serve. (5 minutes)

Preheat a grill to medium heat and lightly oil the grate to prevent sticking. (10 minutes)

Remove the chicken breasts from the marinade (discard the remaining marinade). Place the chicken on the preheated grill and cook for approximately 6 minutes per side, or until the chicken is no longer pink at the bone and the juices run clear. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C). (12 minutes)

Cut the grilled chicken breasts into 3 equal pieces and serve immediately on top of the sweet potato-corn mash. Garnish with grilled plantains or bananas and fresh cilantro, if desired.