Hasselback Sweet Potato with Chicken Schnitzel Recipe

An all-in-one tray bake for an exotic but easy weekday meal.

Difficulty

Medium

Prep Time

10 minutes

Cooking Time

50 minutes

Serves

4

Recipe Ingredients

  • 4 medium sweet potatoes, scrubbed
  • 2 Tbsp SPAR Olive Oil
  • 2 Tbsp SPAR Honey
  • 2 cloves of garlic, crushed
  • 2 tsp thyme leaves
  • 4 SPAR Chicken Breast Fillets
  • 3 Tbsp SPAR Cake Flour
  • 2 Tbsp fresh parsley, chopped
  • 1 cup bread crumbs
  • salt and freshly milled pepper
  • 2 large SPAR Eggs, beaten
  • 1/2 cup SPAR Double Cream Yoghurt
  • 3 Tbsp harissa paste

For the Salsa

  • A handful of cherry tomatoes
  • 1/2 red onion
  • 1 Tbsp fresh coriander
  • 2 green or red chillies
  • Juice of one lime
  • Salt and pepper to taste

Recipe Method

  1. Preheat the oven to 180 ºC
  2. Slice deep indents into each sweet potato at 5 mm intervals. Do not slice through the bottom. ±20 indents per sweet potato will do.
  3. Mix the olive oil, honey, garlic and thyme and brush over the sweet potatoes.
  4. Place in the oven for 30 minutes while finishing the chicken.
  5. Fan each chicken breast by cutting it in half, but not cutting all the way through. Place the chicken breast between two pieces of plastic wrap and bash it with a cake roller or meat mallet until it becomes slightly thinner, roughly 1cm in thickness.
  6. Season the flour with salt and pepper and add the herbs to the breadcrumbs.
  7. Dip each chicken breast in flour first, then in the egg and finally in the bread crumbs.
  8. Add the chicken breasts to the sweet potatoes, ensuring that the baking tray isn’t too crowded.
  9. Drizzle with olive oil.
  10. Roast for another 20 minutes or until the chicken is cooked.
  11. Mix the harissa and yoghurt.
  12. Serve with harissa yoghurt and a tomato & onion salsa.

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