JUMBO SWEET POTATO ROSTI WITH CAJUN CHICKEN

Using sweet potatoes instead of potatoes in a rosti is a lower-carb option. We top ours with spicy Cajun chicken.

SERVES 4 PREPARATION: 20 MIN COOKING: ABOUT 1 HOUR

ROSTI 3 medium sweet potatoes, scrubbed 1 onion, peeled handful of fresh coriander, chopped 2 eggs, whisked 60ml (¼c) flour salt and freshly ground pepper 15ml (1T) butter 30ml (2T) olive oil CHICKEN 2-3 chicken breast fillets juice of 1 lemon 30ml (2T) Cajun spice mix 15ml (1T) olive oil TO SERVE plain double-cream yoghurt tomato salsa kernels of 2 cooked mealies more fresh coriander

Preheat the oven to 180°C. Grease an ovenproof pan well with nonstick spray and keep handy. Grease a baking sheet with nonstick spray. 1 Rosti Grate the sweet potatoes and onion into a mixing bowl. Add the coriander, eggs and flour and mix well. Season with salt and pepper. 2 Add the butter and half the olive oil to the ovenproof pan and heat in the oven for 5 minutes. Remove from the oven and add the rosti mixture to the pan. Spread out evenly and drizzle the rest of the olive oil over. 3 Bake in the oven for 40-45 minutes or until the sweet potato mixture is cooked through and crispy on the bottom and around the edges. 4 Chicken Put the chicken, lemon juice and spice mix in a bowl and mix well. Arrange the chicken on the baking sheet and drizzle the oil over. 5 Turn the oven temperature up to 200°C and roast the chicken for 15-20 minutes or until done. 6 To serve Slice the rosti into servings. Shred the chicken into largish pieces. Serve the rosti with the chicken, yoghurt, salsa, mealies and coriander.