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This loaded purple sweet potato dish is a delightful combination of caramelised sweet potatoes, juicy grilled chicken, and a refreshing green yoghurt sauce. The sweet potatoes are baked until soft and caramelised, while the chicken is marinated with garlic-infused olive oil and lemon juice, then grilled to perfection. Topped with a creamy green yoghurt sauce made with fresh mint, parsley, and a hint of jalapeño hot sauce, this dish is a burst of flavors and...
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Cut sweet potatoes in half long ways. Spray with olive oil and season both sides with salt, pepper, garlic powder, and smoked paprika.
Place sweet potatoes flat down on a lined baking tray. Bake in the oven at 190°C for 45-60 minutes until soft and caramelised inside.
Let sweet potatoes cool for at least 5 minutes face down before flipping and serving.
In a bowl, add chicken tenderloins. Add olive oil, lemon juice, and seasoning. Mix well and allow to marinate for at least 15 minutes.
Grill chicken on medium-high heat until cooked through. Let it rest, then dice to serve on top of the sweet potato.
Add Greek yoghurt, fresh mint, fresh parsley, low fat mayo, jalapeño hot sauce, lime juice, garlic, and salt to a blender. Blend until smooth.
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You can substitute regular sweet potatoes if purple ones are unavailable.
Adjust the amount of jalapeño hot sauce in the yoghurt sauce to your spice preference.
Can I use regular sweet potatoes instead of purple?
Yes, regular sweet potatoes can be used as a substitute.
How do I know when the sweet potatoes are done?
The sweet potatoes are done when they are soft and caramelised inside.
Can I prepare the chicken in advance?
Yes, you can marinate and grill the chicken in advance, then reheat before serving.
Is the jalapeño hot sauce necessary?
The jalapeño hot sauce is optional and can be adjusted to taste.
What can I use instead of pickled red onions?
You can use fresh red onions or omit them if preferred.
