Light Sweet Potato and Chicken Escondidinho
A cozy, balanced casserole that pairs silky sweet potato mash with saucy simmered chicken. Baked until golden and crisp on top, it's the perfect weeknight dinner the whole family will love — comforting without the guilt.
🛒 Ingredients
6 servings
- 500 g chicken breast, cubed
- 500 g cooked sweet potato
- 1 container of creamy ricotta (about 250 g) or 200 ml light cream
- 1 medium onion
- 1 large tomato
- 200 ml tomato sauce
- 100 ml milk
- 1 heaped tablespoon of margarine
- 1 garlic clove
- A drizzle of olive oil
- Salt and freshly ground pepper
- Dried seasoning to taste (paprika, cumin, mixed herbs)
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Directions
- 1
Peel and cube the sweet potato, then boil in salted water until very tender, about 15 minutes. Drain and mash while hot with the crushed garlic, margarine and milk until you get a smooth, lump-free purée.
- 2
Heat a drizzle of olive oil in a pan and sauté the chopped onion until translucent. Add the chicken cubes and sear until golden on all sides.
- 3
Stir in the diced tomato, tomato sauce, salt, pepper and seasoning. Simmer gently for 10 minutes so the flavors come together.
- 4
Off the heat, pour the creamy ricotta (or cream) into the pan and mix until you have a thick, coating chicken sauce.
- 5
In a baking dish, layer in this order: a thin layer of purée, a layer of saucy chicken, then purée and chicken again. Finish with a smooth layer of purée.
- 6
Brush the top with a drizzle of olive oil. Bake in a preheated oven at 200 °C for 20 minutes, until nicely golden.
- 7
For an even more indulgent texture, finish with 3 to 5 minutes under the grill — the top turns beautifully crisp. Let it rest 5 minutes before serving.
💡 Chef's Tip
No ricotta on hand? Light cream works just as well, and a sprinkle of grated cheese on top makes it irresistible. This dish is perfect to make ahead: assemble it in the morning, cover and chill, then just bake it in the evening.
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