Chicken Breast with Sweet Potato Mash and Red Pepper Sauce
⏱ 10 min prep · 🍳 20 min · 🍽 4
Sweet potato boils soft in about ten minutes, then mashes right in the pot with a stick blender — that's the entire prep beyond cutting the chicken into pieces. The pepper sauce gets blended smooth in the same way, so it coats the chicken evenly instead of pooling in a puddle on the plate.
Total time is 30 minutes: ten for prep, twenty for stovetop cooking that runs in parallel. Serve with sugar snap peas on the side for something crisp to cut through the soft mash and sauce.
Double the recipe and freeze half straight away — that's a weeknight dinner sorted for the one day you know you won't have time to cook from scratch.
Ingredients
- 2.000 stk poteter
- 200.000 g sukker
- 1.000 stk paprika
- 600.000 g kyllingbryst
- 100.000 ml fløte
- 1.000 ts krydder
- 1.000 ss olje
Instructions
Stek kyllingfiletene i olje på medium varme 5-6 minutter per side til de er gjennomstekte.
Kok søtpotetterninger i lettsaltet vann i ca. 10 minutter.
Stek paprika i panne i 3 minutter, tilsett kyllingkraft og matfløte, og la koke til sausen tykner, ca. 5 minutter.
Kjør sausen med stavmikser til den er glatt, og smak til med paprikapulver, salt og pepper.
Tilsett sukkererter de siste 2 minuttene av koketiden.
Server kylling med søtpotet, sukkererter og paprikasaus.
This is the dinner for the days when pickup runs late and everyone's starving by the time you're through the door. The sweet potato mash is sweet enough that even the pickiest eater in the house clears their plate without a negotiation, and because the sauce gets blitzed fully smooth with a stick blender, there are no stray pepper chunks for small hands to pick out. Buy chicken breast in the family pack whenever it's on offer, portion it out, and freeze it in batches sized for exactly this recipe — doubling the sauce next time costs five extra minutes, not a second trip to the store. Put a double batch in the freezer while you're already at the stove, so there's a backup dinner waiting for the week the school calendar and work schedule collide.
FAQ
Can I use regular potatoes instead of sweet potato?
Regular potatoes work fine, but the mash will be less sweet and a touch drier — compensate with an extra pat of butter or a splash of cream when you mash it. If your kids are used to the sweet version, try a half-and-half blend the first few times to ease the switch. The boiling itself barely changes: still about ten minutes in lightly salted water until fork-tender.
How long does chicken with sweet potato mash and pepper sauce keep in the fridge?
It keeps 2-3 days in an airtight container in the fridge. The sauce firms up when cold, so reheat it with a small splash of water or cream in a pan or the microwave rather than serving straight from the fridge. If you're freezing part of the batch, keep the sweet potato mash in a separate container from the chicken and sauce.
Can this recipe be frozen?
The pepper sauce freezes well on its own for up to two months and thaws overnight in the fridge. Chicken that's been sitting in the sauce tends to dry out and go stringy once thawed, so it's better to freeze the chicken and sauce separately and reheat them together right before serving. Sweet potato mash freezes best if you stir in a little extra cream after reheating.
How do I adjust this for young kids who can't handle spice?
Cut back the paprika in the sauce and skip any chili altogether for the youngest eaters, then season the adults' plates afterward instead. Blend the sauce extra smooth with a stick blender and cut the chicken into smaller cubes, so it's easier for kids who don't like big pieces to manage. Serve the sweet potato mash plain on the side so each child can decide how much sauce they actually want.
Can I substitute the chicken breast for something else?
Turkey breast is an almost direct swap, with the same 5-6 minutes of cooking per side. Fish such as cod fillet needs less time — 3-4 minutes per side — and should be watched closely so it doesn't dry out in the hot sauce. Halloumi is a solid vegetarian option that holds up well in the pepper sauce and only needs a couple of minutes in the pan.
Does this recipe work for meal prep or a weekly meal plan?
Yes — double the batch on a Sunday and you'll have enough chicken and sauce for two weeknight dinners: one straight from the fridge a couple of days later, one from the freezer a week or two after that. The sweet potato mash is the one part best made fresh each time rather than frozen with the rest. Slot it into the meal plan on a day you already know you'll be home late — that's the whole point of having it ready ahead of time.