Sweet Potato With White Chicken Chili Topping for an Easy Weeknight Meal

There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.

Ingredients (makes six servings):

  • Six boneless skinless chicken thighs
  • One large white onion, diced
  • Two four-ounce cans of green chili
  • One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
  • One can white beans, drained –navy or cannellini work best
  • 1/2 cup heavy cream
  • 3 tablespoons grass fed butter
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Six sweet potatoes
  • About 1/4 cup water
  • About 1/4 cup avocado oil
  • Sea salt, enough to coat the potatoes in (about a tablespoon)
  • Cilantro, for garnish

Directions:

For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.

For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.

Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.

Sweet potato side dish with spring herbs and garlic

This sweet potato dish goes perfectly with a roast chicken, but would also be great for breakfast with an egg. It’s versatile and easy and if you prefer your sweet potatoes savory can make an excellent holiday dish too. Now that it’s gardening season, herbs are readily available so experiment with all kinds! (If you need some seeds, click here for my Seeds Now affiliate link.)

Ingredients (makes about four large servings):

  • 3 medium to large sweet potatoes
  • Four tablespoons avocado oil or duck fat
  • About a half a cup finely chopped herbs, your preference. I used sage, parsley, marjoram and oregano.
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 2 cloves garlic or a tablespoon of garlic paste

Instructions:

Peel and chop the sweet potatoes into bite sized cubes. Add the oil, garlic, herbs and spices and mix well. Prepare a baking dish with parchment paper if cooking these by themselves. Place them into the oven, preheated to 400, for about 20-30 minutes, depending on how soft you like them. I added these to a chicken I had roasting for the last 30 minutes.

White chicken chili topped sweet potato

There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.

Ingredients (makes six servings):

  • Six boneless skinless chicken thighs
  • One large white onion, diced
  • Two four-ounce cans of green chili
  • One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
  • One can white beans, drained –navy or cannellini work best
  • 1/2 cup heavy cream
  • 3 tablespoons grass fed butter
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Six sweet potatoes
  • About 1/4 cup water
  • About 1/4 cup avocado oil
  • Sea salt, enough to coat the potatoes in (about a tablespoon)
  • Cilantro, for garnish

Directions:

For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.

For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.

Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.

Herb and garlic savory sweet potatoes

This sweet potato dish goes perfectly with a roast chicken, but would also be great for breakfast with an egg. It’s versatile and easy and if you prefer your sweet potatoes savory can make an excellent holiday dish too.

Ingredients (makes about four large servings):

  • 3 medium to large sweet potatoes
  • Four tablespoons avocado oil or duck fat
  • About a half a cup finely chopped herbs, your preference. I used sage, parsley, marjoram and oregano.
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 2 cloves garlic or a tablespoon of garlic paste

Instructions:

Peel and chop the sweet potatoes into bite sized cubes. Add the oil, garlic, herbs and spices and mix well. Prepare a baking dish with parchment paper if cooking these by themselves. Place them into the oven, preheated to 400, for about 20-30 minutes, depending on how soft you like them. I added these to a chicken I had roasting for the last 30 minutes.