Ingredients Weight Measure
Sweet potatoes 5 lbs.
Cornish hen breasts, frenched 3 lbs.
Mangoes 4 ea.
Roma tomatoes 6 lbs.
White onions, peeled 1 lb.
Sugar 1-1/2 cups
TABASCO® brand Original Red Sauce 6 oz.
Vegetable oil 4 oz.
Salt 2 oz.
Pepper 1 oz.
Microgreens 1 oz.


  1. Peel sweet potatoes; cut into coins 1" thick. Place in large pot of boiling water for 25 minutes, or until fork tender.
  2. Clean Cornish hen breasts; pat dry with paper towel. Store under refrigeration.
  3. Peel and slice each mango into 12 equal slices. Store under refrigeration.
  4. Place Roma tomatoes on a baking sheet and put in the oven broiler for 5 minutes or until roasted and black spotted on top. Remove and discard the skin from the tomatoes.
  5. Pulse tomatoes in blender with peeled onions until the consistency of chunky salsa is reached. Reserve for later use.
  6. Remove sweet potatoes from water and place on greased baking sheet. Press down on sweet potato to flatten by 1/2". Combine sugar and TABASCO® Sauce and spoon on to sweet potato tops. Place in broiler on the rack farthest from the flame for 10 minutes; turn the baking sheet halfway through cooking. Sweet potatoes should be golden brown and bubbly on top when finished.
  7. While sweet potatoes are cooking, sauté hen breasts in a small amount of vegetable oil; add salt and pepper to season when flipped. Let rest for 5 minutes.
  8. Pour the blender contents of tomato sauce into the pan used for sautéing the hens. Reduce until sauce consistency is reached.
  9. Remove sweet potatoes from broiler. Plate in this order - sweet potatoes (2 slices per plate), tomato sauce, Cornish hen breasts (2 per plate), mangoes (3 slices per plate), small pinch of microgreens.

Yield: 20 servings