4 large sweet potatoes (900g) with skin
For the stroganoff
1 chicken breast without skin or bone (350g)
1 tablespoon of salt
1 medium onion (100g) finely chopped
1 tablespoon of butter
1 tablespoon of oil
1/2 cup of heavy cream (120ml)
2 tablespoons of ketchup
1 tablespoon of prepared mustard
4 large sweet potatoes (900g) with skin
For the stroganoff
1 chicken breast without skin or bone (350g)
1 tablespoon of salt
1 medium onion (100g) finely chopped
1 tablespoon of butter
1 tablespoon of oil
1/2 cup of heavy cream (120ml)
2 tablespoons of ketchup
1 tablespoon of prepared mustard
Preheat the oven to 250°C (very hot)
Wash and poke some holes in the sweet potatoes, place them on a baking sheet and bake until they're soft (about 1 hour)
Prepare the stroganoff: while the sweet potatoes are baking, cut the chicken breast into small cubes, place them in a bowl and season with salt. Reserve
In a medium pan, over medium heat, sauté the onion in butter and oil, stirring occasionally, until it's soft (about 3 minutes)
Add the reserved chicken, increase the heat, and cook, stirring occasionally, until it's cooked through (about 5 minutes)
Add the heavy cream, ketchup, and mustard, stir well, and let simmer (about 3 minutes)
Remove from heat and reserve
Take the sweet potatoes out of the oven and cut a thin slice off the top of each one
With a spoon, remove some of the pulp
Fill the sweet potatoes with the reserved stroganoff, distribute among four plates, and serve immediately
487 calories per serving
