Preheat the oven to 425 °F. Prepare a large sheet pan.
In a large bowl, mix together the sweet potatoes with ½ tablespoon olive oil and 1 tablespoon of Cajun seasoning. Place the chicken on one side of the sheet pan and spread the sweet potatoes out on the other side. Place in the oven for 25 minutes.
Prepare the kale. Trim the stems, wash and dry, rip into bite sized pieces and add to the bowl from earlier. Mix with remaining ½ tablespoon of olive oil and ½ tablespoon of Cajun seasoning.
Prepare the honey butter. Place the butter and honey in a microwave safe bowl and heat in the microwave for 15-30 seconds until nearly melted. Mix 1 teaspoon of seasoning in and set aside.
After the sheet pan has cooked for 25 minutes, remove from the oven and stir the sweet potatoes. Spoon 1 teaspoon of honey butter over each piece of chicken and use a brush or the back of another spoon to spread it evenly.
Return the sheet pan to the oven for 5 minutes. Then remove from the oven, flip each piece of chicken and repeat spooning 1 teaspoon honey butter over each piece.
Lay the kale over the entire sheet pan and bake for 5 more minutes until sweet potatoes are tender, kale is cooked and starting to crisp and chicken is cooked through to 165 °F.
Serve, drizzling remaining Cajun Honey Butter over dish as desired.
Notes
LeftoversStore leftovers in the refrigerator for up to 4 days. Reheat in the microwave.