1.2 kg sweet potatoes
1 kg chicken thigh fillets
2 pointed red peppers
2 red onions
2 cloves of garlic
250 ml cooking cream
200 g grated cheese
1 tsp paprika powder
2 tbsp sunflower oil
Salt and pepper
Peel the sweet potatoes and boil them until just tender.
Cut the chicken into bite-sized pieces and fry until golden brown.
Sauté the onions, garlic, and pointed peppers.
Add the cooking cream and mix with the chicken.
Spread the sweet potatoes in an oven dish.
Spoon the chicken mixture over the sweet potatoes.
Sprinkle with grated cheese.
Bake for 20 minutes at 180°C until the cheese is melted and golden.
Serve immediately from the oven with a fresh salad.
