Golden sweet potato mash with Parmesan chicken

✔️Lactose-free

You might be thinking: yellow sweet potato mash? Yes, really! Yellow sweet potatoes are usually a bit less sweet and creamy than the well known orange variety, but this recipe completely transforms them. With the cream and spices, the mash becomes soft, rich and full of flavor. Paired with the spiced Parmesan chicken with a gentle kick of sambal and roasted green vegetables, it creates a comforting and perfectly balanced meal. A wholesome and satisfying meal that’s easy to make but tastes like it took hours.

Parmesan chicken

• 250 g chicken breast

• 0,5 tsp salt

• 1 tsp black pepper

• 1 tsp paprika powder

• 1 tsp turmeric

• 0,5 tsp ground ginger

• 1 tsp garlic powder

• 2 tbsp Parmesan cheese - naturally lactose-free

• A drizzle of olive oil

• Sambal – amount to taste

• 100 ml tomato sauce

• Fresh cilantro – amount to taste

Sweet potato mash

• 2 sweet potatoes

• 1.5 L boiling water

• 0,5 tsp salt

• 1 tsp paprika powder

• 0,5 tsp black pepper

• 250 g lactose-free cooking cream

• A small drizzle of olive oil

Vegetables

• 350 g green asparagus

• 250 g sugar snaps

• Pinch of garlic powder

• Pinch of salt

• Pinch of black pepper

• A drizzle of olive oil

Instructions

1. Peel the sweet potatoes and cook them in a pan with the boiling water and spices. Cover the pan and cook until the potatoes are soft, then drain.

2. Cut the chicken breast into cubes and cook them in a pan with olive oil, the spices, sambal and Parmesan cheese. Cover the pan and cook for about 10 minutes.

3. Add the tomato sauce and, if desired, a bit more spices and Parmesan cheese. Mix well and cover the pan again until the chicken is almost cooked through.

4. Finally, mix the cilantro into the chicken.

5. For the sweet potato mash, add the cooking cream and spices to the cooked potatoes. Mash the potatoes while they are still hot. You can keep the pan on low heat while doing this.

6. Add a small drizzle of olive oil to the mash. Switch to a spatula and gently fold the mash over the oil until it is fully combined.

7. For the vegetables, cut the bottom off the asparagus.

8. Place the asparagus and sugar snaps on a baking tray and drizzle with olive oil and the spices. Mix well.

9. Roast the vegetables for 15–20 minutes in a preheated oven at 200°C.

10. Serve the sweet potato mash with the chicken on top and the vegetables on the side.