I think I need to go into sweet potato rehab. I use them in any recipe that calls for regular potatoes. Using them as the topping for this chicken hot pot worked even better than I thought it would, and being lazy, I didn't even bother to peel the skin.
Of course, if you prefer to peel them, that's fine too - the beauty of this recipe is it's versatility, so feel free to use whatever vegetables you've got in the cupboard. If you're vegetarian or vegan, just omit the chicken, add a handful more beans, and use vegetable stock instead. The measurements given are the perfect amount to serve two, but if you're feeding more, it easily doubles up.
Chicken, Sweet Potato and White Bean Hot Pot
1 small sweet potato
1 chicken breast, chopped
1 small onion, finely chopped
1 large clove garlic, finely chopped
70g leeks, chopped
1 tbsp olive oil
1 large stalk celery, finely chopped
1 small red pepper, chopped
5-6 button mushrooms, sliced
1/2 pint chicken stock
salt and pepper
1 tsp mixed italian herbs
1/2 tsp mustard
2 tsp tomato purée
1 level tbsp flour
100g cannelini beans, cooked and drained
Preheat the oven to 190ºC/375ºF/Gas Mark 5. In a pan of water, boil the sweet potato for 10 minutes, or until just soft, then remove with a slotted spoon and leave to cool. Slice into circles about 1/4 inch in diameter.
In the meantime, heat the olive oil in a pan, then add the chicken, onion, garlic and leeks and cook for 5 minutes until fragrant and soft. Add the celery, pepper and mushrooms and cook for a further 5-10 minutes. Once the vegetables have softened, add the chicken stock, salt and pepper, mixed herbs, mustard and tomato purée. Place the flour in a mixing jug and add enough water to make a liquid consistency, then add this gradually to the pan, being sure to stir well, so the sauce thickens up without any lumps. Cook for a further 10 minutes or so. Finally, stir in the beans and check the seasoning, adding more salt or pepper to taste.
Place the mixture in a casserole dish and layer the slices of sweet potato on top, dusting with more herbs if wanted. Pop in the oven for 30 minutes or until the sauce is bubbling and the sweet potato is soft on top. Serve with green beans and crusty bread - enjoy!
What's your favourite sweet potato recipe?