Chicken with Sweet Potato Purée

Name: Chicken with Sweet Potato Purée
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 pieces bone-in chicken thighs (skin on); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 teaspoon paprika; 4 medium sweet potatoes (peeled and cubed); 1/4 cup milk; 2 tablespoons butter; 1/2 teaspoon salt; 1/4 teaspoon nutmeg (optional)

60 min 4 servings Easy

All Recipes

Savoury roasted chicken paired with creamy sweet potato purée.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Easy

This comforting dish of roasted chicken with sweet potato purée brings together savoury and sweet flavours in a harmonious balance. The chicken is roasted until its skin is crispy, and the meat is juicy and tender. Sweet potatoes are an excellent alternative to regular potatoes, offering a subtly sweet taste and creamy texture when puréed. This combination is not only delicious but also visually appealing with the golden hues of the chicken contrasting against the vibrant orange of the sweet potato purée.

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the chicken

Pat the chicken thighs dry with paper towels. Rub them with olive oil, salt, pepper, and paprika.

Pro tip: Ensure the chicken skin is dry for a crispier result.

Roast the chicken

Place the chicken on a baking sheet, skin side up. Roast in the preheated oven for 35-40 minutes until the internal temperature reaches 165°F (74°C).

Pro tip: Use a meat thermometer to probe the thickest part of the thigh without touching the bone.

Cook the sweet potatoes

While the chicken is roasting, cook the sweet potatoes in a large pot of boiling water for 15-20 minutes until fork-tender.

Make the purée

Drain the sweet potatoes and return them to the pot. Add milk, butter, salt, and nutmeg. Mash until smooth and creamy.

Pro tip: Use a hand mixer for an extra smooth purée.

Serve

Plate the sweet potato purée and top with the roasted chicken. Serve immediately.

Pro tip: Garnish with fresh herbs like parsley for an added touch.

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Tips & Tricks

Use bone-in chicken for juicier results.
Spoon the purée onto the plate and place the chicken on top for a beautiful presentation.
Roast sweet potatoes until fork-tender for the creamiest purée.
Season the sweet potato purée to taste with salt and a hint of nutmeg for depth.

Frequently Asked Questions

Can I use boneless chicken thighs instead of bone-in?

Yes, you can use boneless chicken thighs. Adjust the cooking time to 20-25 minutes as they cook faster than bone-in thighs.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced with a fork.

Can I prepare the sweet potato purée in advance?

Yes, you can make the sweet potato purée up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove or in the microwave before serving.

What can I use instead of milk in the purée?

You can substitute milk with chicken broth, almond milk, or coconut milk for a different flavor or to accommodate dietary preferences.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and purée separately for best results.

Serving Suggestions

Serve this Chicken with Sweet Potato Purée alongside steamed green beans or a crisp salad to add freshness and colour to your meal. This dish can be prepared ahead; simply reheat the chicken in the oven to maintain its crispy skin and warm the purée gently on the stove. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat thoroughly before serving to enjoy the full flavours of this comforting meal.