We discovered sweet potato this year. Himself heard it was low fat which means it will become a staple in our house and we may just throw the regular spud back into the dirty muck it came from. Apart from its low fat properties, it actually tastes great and I love that it cooks quickly and is soft after just 30 minutes baking in the oven, unlike the traditional spud which must be parboiled if you want to soften it in the oven at all. (I’m not being spudist, just pointing out the positives of sweet potato).
On Saturday, my dinner quick fix involved half a sweet potato, one chicken breast and a splodge of yoghurt. Simples! All my friends had gone to Slane, and having sold my ticket for childcare reasons (and lazy reasons) I needed something nice to cheer me up. I ate this meal while drinking cans in front of the telly. Well I wanted to feel like I was taking part in some part of the concert day. (Joking, joking).
Half sweet potato per person
One chicken breast per person
One small onion
Chop the sweet potato into wedges. You can leave skin on if you like. In a bowl, pour enough oil to cover the wedges. Add lots of black pepper, small bit of salt and one teaspoon of chilli power. Coat the wedges in the oil and lay out to bake on oven tray. I had run out of black pepper, so my wedges don’t look that impressive.
Chop the onion finely, you don’t need too much, just enough to coat each chicken breast. In a bowl, place the chopped onion, and add three dessert spoonfuls of fresh yoghurt per person. Add a teaspoon of turmeric powder. This gives the sauce a lovely ‘korma’ like colour. Mix and apply to each chicken breast.
Bake in the oven at 180 degrees. The wedges will be ready in 30 minutes, but the chicken may take up to 45 minutes because of the coating. The yoghurt ensures the chicken is soft and juicy. Serve with salad of choice. I hadn’t a green leaf in the house, so my finished product looks a bit bare. But it was yummy!