Enter The Sweet Potato | The Jewish Week | Food & Wine

Enter The Sweet Potato

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Enter The Sweet Potato

A bright pop of color in the center of your chicken is a welcome surprise. Amy Spiro

Make the basic chicken breast new again with a sweet potato stuffing.

You've probably had skinless, boneless chicken breast hundreds of times - from Shabbat dinner to a quick lunch or even at fancy events.They're healthy and easy to make and generally popular, but we all know they can be a bit bland or boring at times. What better way to liven them up than with a fun filling, preferably one packed with both flavor and color. 

Enter the sweet potato. I've given you sweet potatoes in many forms, as I love their versatility and flavor, from sweet potato and chicken shepherd's pie to sweet potat-stuffed mushrooms and even roasted beets and sweets. Here, I cooked the sweet potatoes, mashed them up and rolled the filling up inside the chicken breast before baking it together. You want to flatten the chicken breast before filling so it's easier to roll and cooks more evenly. Meat mallets which obviously do the trick, but you can also use a variety of other kitchen tools wrapped in saran wrap - like a rolling pin or even a drinking glass or a bottle of wine. Something heavy and smooth will work.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.


Servings & Times
  • Serves 4
Active Time:
  • 15 min
Total Time:
  • 1 hr

1 medium sweet potato

4 skinless boneless chicken breasts

2 tablespoons mayonnaise

salt and pepper to taste

1 egg

1 tablespoon mustard

panko bread crumbs

  1. Peel and dice the sweet potatoes and boil until cooked through, 10-15 minutes. Drain and set aside.
  2. Flatten the chicken breasts until they're an even thickness overall.
  3. Mash the sweet potatoes together with the mayonnaise until smooth. Season to taste with salt and pepper.
  4. Spread a thick layer of the sweet potato mixture over each chicken breast. Roll up tightly, and secure with a toothpick if necessary.
  5. Beat together the egg and mustard until mixed. Dredge the chicken pieces - or brush them - with the egg mixture. Dust with panko bread crumbs.
  6. Bake in a greased pan on 400 F for 20-30 minutes until the chicken is cooked through. Serve hot.