May 3, 2011

0 Baked Sweet Potato with Chicken filling

A special "someone" in this house bought a packet of frozen sweet potatoes for the sole purpose of cooking bubur cha-cha, a sweet soupy Asian dessert. "Slurppp!" he said.

After three weeks of not seeing anything, I decided that I had had enough of it hogging my freezer space and put it to good use in a simple pie-like recipe. What a hearty meal it became.

Like a giggly schoolgirl, I looked forward to the playful tongue lashing I would soon receive. I DID steal the all-important ingredient for his cooking project!

"GrrrRrr..!" he pouted. After seeing what it had become, "Yummyy..," he purred.

Sweet potato pie

The ingredients

Make waves, surf style

Bake until slightly brown

Garnish with greens and serve

The rough guide..

- Sweet potatoes (boiled soft and mashed)

The filling, minced curry chicken
- Chicken breast (minced)
- A small can of green peas
- Onions (chopped)
- Garlic (chopped)
- Chilli (chopped)
- Tomatoes (chopped)
- Thick cream
- Curry powder 
- Salt, pepper, herbs if you like

To do:
1) Season mashed sweet potatoes.
Add a tablespoon of thick cream. Season with salt and pepper. Mix well and leave aside.

2) Make the filling with the rest of the ingredients.
Heat pan with oil. Stir in chopped onions and garlic, followed by curry powder paste. Give it a good fry.

Add tomatoes, chicken and green peas. Once the meat is cooked, add thick cream for some gravy and add water thin it out a little. Season with salt and pepper. Leave aside .

3) Bake in oven, to brown the top.
Line baking tray with foil. Fill tray with cooked minced curry chicken. Top with mashed sweet potatoes. Make it a wavy if you like. Bake in high heat.

Don't leave it in the oven for too long if you don't want the curry gravy to completely dry out.

I so love this sweet potato pie. I think I'll make it again, with a different filling, of course!


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