Sean and I spotted some unusual purple-skinned yams at the supermarket this week, and we plucked out two little ones to try. What's funny is I'm not absolutely sure what they are; they had colourful purple skins, a surprisingly near-white interior, and a drier flaky texture almost like potatoes. I think they are likely Japanese sweet potatoes, maybe bonaito - what do you think?
We had some chicken and a bell pepper to use up, so I made a quick dish. It started out with the tasty spice rub my sister's boyfriend gave us as a gift, then I threw in some chili-garlic paste and lime and it ended up with a Thai edge.
2 chicken breasts, I used boneless skinless
2 small sweet potatoes of questionable name
1 red bell pepper, sliced
1 clove garlic, crushed and minced
Handful of cilantro leaves
1 tsp red chili paste (I use a red chili garlic sambal)
Juice of 1 lime
2 tbsp oil
Salt to taste.
Optional: 1-2 tablespoons of a spice rub
Optional: 1 tablespoon sugar, white or brown
Optional: 1/4 yellow onion, sliced or diced
- Slice the chicken into strips. Rub in the spice rub!
- Sarah's super lazy method for cooking sweet potatoes: quarter the sweet potatoes, stick them in a dish with a tablespoon of water, and microwave them for 4-6 minutes, or until you can pierce them through with a fork.
- Heat the oil in a pan; brown the chicken.
- Add in the garlic and onions into the pan and sauté them.
- Add in the bell peppers, cilantro, chili paste, and lime juice, mixing well. The chicken should be cooked by now so don't continue to heat it for very long. I found the sweet potatoes absorbed any extra lime juice.
- Add a pinch of salt or to taste, and serve.
- Change out the chili and lime for Jamaican jerk spices, and use regular orange sweet potatoes.