Chicken and Sage Sweet Potato Mash

Chicken and Sage Sweet Potato Mash

with Chili Maple Butter

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A Southern staple turned on its head! We've swapped waffles for sweet potato mash in our take on a chicken dinner. A sweet drizzle of spiked maple syrup is the ultimate finish!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

340 g

Sweet Potato

2 tbsp

All-Purpose Flour


7 g


½ cup

Panko Breadcrumbs


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

Maple Syrup

3 tbsp

Sour Cream


170 g

Green Beans

1 tbsp

Chili Garlic Sauce

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

2.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate81 g
Sugar29 g
Dietary Fiber9 g
Protein48 g
Cholesterol155 mg
Sodium710 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Small pot
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1-2 inches) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. While sweet potatoes cook, pick sage leaves from stems, then roughly chop. Trim green beans.


Combine panko, flour, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a shallow dish. Pat chicken dry with paper towels, then season all over with salt and pepper. Coat chicken all over with mayo. Working with one tender at a time, press each tender into panko mixture to coat completely


Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then chicken. Cook until golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven, flipping halfway through, until cooked through, 12-14 min.**


Add green beans and 1/2 tbsp oil (dbl for 4 ppl) to another baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven until tender-crisp, 12-13 min. While green beans roast, heat a small pot over low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), maple syrup and chili garlic sauce. Cook, stirring often, until warmed through, 1-2 min. Set aside


Drain and return sweet potatoes to the same pot, off heat. Mash sour cream, sage and garlic puree into sweet potatoes until smooth. Season with salt and pepper.


Divide chicken, sweet potato mash and green beans between plates. Drizzle chili maple butter over chicken.