A few years ago, I made the transition from eating normal potato to eating sweet potato and as much as I missed traditional potato in the beginning - I must admit that sweet potato has really grown on me and although I do cheat every now and then haha - the majority of the time I will opt for sweet potato. Jude always used to moan at me and ask me to PLEASE make some "real potato" and there was a long stretch where I didn't cave, I thought I would give in the other day and I made him some "real potato" - and well... he then admitted that he no longer likes it and would rather I stick to making sweet potato. haha - typical!
So when deciding what to make for dinner the other night, I decided to try something a little less "ordinary" with the sweet potato... and I must say... I was VERY pleased with the result, and so was my little man.
As you most likely know already, sweet potatoes are seldom perfect in shape... so cutting thins is something that takes a little more time than when slicing a traditional potato - as you have to move with the curve of the potato... unless of course you have a mandolin, in which case you can make very light work of it. Although, having said that - I was pretty pleased with the end result, if I may say so myself hahaha!!! Many people peel the sweet potatoes before slicing...I am not one of those people lol - I seldom peel ANYTHING anymore at all... I just don't see the point, and personally I prefer the more "rustic" finish of unpeeled veg.
When you are busy slicing the potato - get your oven ready by placing the tray in the middle and turning the oven on to 180 degrees Celsius. While that is heating and once you are done slicing... you can pop the slices into a bowl to coat and season them. I coated them in a little olive oil and some melted butter and seasoned them with some local potato and vegetable spice. Once that's done, you can stack them on a greased oven tray and just for extra measure - I stuck a toothpick through the centre of each stack... as I was a little concerned that they may dismantle during the roasting process.
Once done with that I popped them into the pre-heated oven for approx. 45min (when the edges begin to get wonderfully golden. While the potatoes were cooking I seasoned the chicken drumsticks - which I did with a mix of mild curry powder, cajun chicken spice, salt, pepper and a little olive oil.
Then I heated a pan with some olive oil and a little butter and chopped up the veg in the interim. The veg consisted of some green and purple cabbage, a red and yellow bell peppers, julienne celery sticks, a few rounds of red onion and a little garlic.
Once the pan was heated, I began by sauteing the onion, garlic and celery for about 5 minutes. Then I added the sliced bell peppers and then lastly the cabbage. It really is a vividly colourful combination! I continued to cook that for about ten minutes, then turned the heat off and closed the lid to keep all the juices in. The only seasoning I added to the veg was a little salt and ground black pepper - (oh, and the garlic - obviously lol)
When the veg were done, the potato stacks were ready to come out the oven and the chicken drumsticks were ready to go in! I do have to say that the visual result of the stacks was nothing short of mouth watering... very moreish indeed!
The chicken cooked for about 40 minutes on the same temp as the potato stacks. Once they were done, I was ready to serve. When plating, I removed the toothpicks from the stacks and topped them each with a little bit of feta cheese... just for extra nomness!
This really was a tasty plate of food and I was thrilled at how much my little man enjoyed it!! In fact, the plate photographed for this post was his, and he finished every morsel... including the crunchy veg... which REALLY impressed me! haha!
Well, that's a wrap and voila - the finished product!
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Until next time...
Much Love from Cape Town, South Africa xxx
Jaynielea
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