Layered sweet potato & chicken bake

A comforting baked dish featuring layers of creamy sweet potato purée and a savory chicken filling with vegetables, raisins, olives, and walnuts, topped with a golden Parmesan crust.

📝 Ingredients (Serves 4)

For the sweet potato purée:

• 500 g sweet potatoes (about 2 medium)

• 30 g almond butter

• Salt and pepper to taste

For the chicken filling:

• 250 g chicken breast

• 120 g carrots, peeled and chopped

• 120 g green peas

• 100 g leek, sliced

• 2 garlic cloves (about 6 g), peeled

• 100 g white onion, thinly sliced

• 40 g raisins

• 40 g pitted green olives, sliced

• 80 g chopped walnuts

• 30 ml olive oil or butter

• 200 ml chicken broth

• 100 g sweet corn kernels (fresh, frozen, or canned, drained)

• Salt and pepper to taste

For the gratin topping:

• 50 g grated Parmesan cheese

🍳 Instructions

1. Cook the chicken and vegetables

• In a large pot, place chicken breast, carrots, peas, leek, garlic, and sweet corn.

• Cover with enough chicken broth and bring to a boil.

• Simmer until chicken is fully cooked and vegetables are tender (15–20 minutes).

• Remove and shred the chicken.

• Strain and reserve 200 ml of the broth.

2. Prepare the sweet potato purée

• Wash and pierce sweet potatoes.

• Microwave on high for 8–10 minutes or bake at 200°C for 45–60 minutes until soft.

• Peel and mash. Mix in almond butter, salt, and pepper.

3. Make the filling

• In a large skillet, heat olive oil or butter.

• Sauté sliced onion until golden.

• Add shredded chicken and mix well.

• Add cooked vegetables (carrots, peas, leek, garlic, and corn).

• Pour in 200 ml broth and simmer until absorbed (10–15 min).

• Stir in olives, raisins, and walnuts.

4. Assemble the casserole

• Preheat oven to 200°C.

• Spread half the sweet potato purée in a baking dish.

• Add chicken-vegetable mixture.

• Top with remaining purée and smooth the surface.

• Sprinkle with Parmesan cheese.

5. Bake

• Bake for 20–25 minutes until golden and bubbling.

🌿 Kuisit Tip

For enhanced flavor, consider toasting the walnuts lightly before adding them to the filling. Additionally, if you prefer a creamier purée, incorporate a splash of milk or cream when mashing the sweet potatoes.