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Yam yum

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?

Spicy chicken and yam

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


  1. Slice the chicken into strips. Rub in the spice rub!
  2. 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. 
  3. Heat the oil in a pan; brown the chicken. 
  4. Add in the garlic and onions into the pan and sauté them. 
  5. 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. 
  6. 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. 

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