Smashed Sweet Potatoes with Green Curry Sauce and Chicken

So the weather in NYC has been less than pleasant. Just when the snow starts to melt, the next batch seems to sneak up on us. I say "sneak" merely because I apparently don't watch the weather report OR manage to actually open the weather app on my iPhone. It's more fun this way anyway. Keeps me on my toes! 

I continually find myself unwilling to walk to the store in these unpleasant conditions and have therefore been clearing out my freezer of all the odd bits and ends that have amassed in the last few months. Last night this led me to the creation of what Sean declared was the BEST thing I have ever made him. When you consider the last 10 years of meals- that's really saying a lot!

I always have an entire refrigerator door of condiments on hand (my neighbor actually remarked that it's quite odd the amount of hot sauces, mustards, oils, and random pastes I keep). I also usually have chicken, potatoes, and herbs in the fridge and freezer. Thus- we have smashed sweet potatoes with a Thai green curry sauce and chicken. 

I think this recipe will stay in rotation as I have already been asked to make it again next week. 

  • 4 small sweet potatoes
  • 2 chicken breasts 
  • 4 cup olive oil, divided into 2 tbsp and 2 tbsp
  • 1 tbsp sriracha
  • 1 tbsp sambal
  • 1 tbsp sesame oil
  • 3 tbsp almond butter 
  • 1 tbsp tamari (I use the wheat free)
  • 1 2-inch knob of ginger, peeled and small diced 
  • 3 cloves of garlic 
  • 1 1/2 limes, juiced
  • 1 red onion, small diced 
  • 1 bunch cilantro - stems and leaves separated 
  • 1 bunch scallions- white parts cut in half, green parts sliced on a bias
  • salt and pepper to taste 

Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and put them on a baking sheet. Place the sheet in the oven and roast for 45 minutes to an hour depending on their size. (Mine were small and took 45 minutes.) 

While the potatoes are in the oven, add 2 tbsp of the olive oil to a frying pan and heat over medium-high heat. Season the chicken breasts with salt and pepper and add to the hot pan. Sear on one side until they lift and you are able to flip them. 

Cook on the other side for about three minutes and place the pan in the oven with the potatoes. Continue cooking until the chicken is cooked through to 160 degrees F. Set aside on a cutting board to cool. Once cool enough to touch, dice it and set them aside. 

While the chicken and potatoes are cooking, put the sriarcha, sambal, sesame oil, almond butter, tamari, ginger, garlic, lime juice, half the red onion, the stems from the cilantro, and the white parts of the bunch of scallions in a blender. Puree these together until you have your desired consistency. If the sauce is too thick, add a few tablespoons of water and blend this in. I actually let mine sit in the blender for a few minutes and it solidified, so I added two tablespoons. 

Once you pull the potatoes out of the oven, cut in one to two-inch slices. Heat the rest of the olive oil in a cast iron skillet until shimmering. Add the slices of sweet potato and squish them down into semi-flat rounds with a fork. Fry them until crispy on both sides and then turn off the heat on the stove, leaving the potatoes in the pan. 

Pour half the sauce over the potatoes. 

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Toss the chicken on top of the sauce. Then scatter the green onions, cilantro, and remaining red onion. 

Serve with a side of the sauce. Sean insisted on putting more sauce on every single bite, so you might run out. Next time I may actually double the sauce and try making potato skins with the sauce, cheese, chicken, bacon, green onion, and jalapeños… Next week!