Sweet potatoes make a nice change from the usual baked potatoes and these baked these sweet potatoes only take about 35-40min in the oven (or until a knife goes through easily).
Towards the end of the cooking process, we've made a chicken and tarragon sauce to add to the baked sweet potato. But you can of course add whatever you prefer.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
363
Ingredients
1Tbsp.
vegetable oil, plus extra for potatoes
4
large sweet potatoes
1Tbsp.
plain flour
250ml
semi-skimmed milk
1/2Tbsp.
wholegrain mustard
2
skinless cooked chicken breasts, sliced
1
tarragon sprig, finely chopped, plus extra to garnish
50g
baby spinach leaves
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7. Rub a little oil over the sweet potatoes, then put them on a baking tray and cook for 35-40min until cooked through (a knife should go through a potato easily).
Step 2
About 10min before the end of the potato cooking time, make the chicken sauce. In a small pan, heat the oil over a medium heat, then stir in the flour and cook for 1min. Remove from the heat and gradually whisk in the milk until smooth. Put back on the heat and bring to the boil, whisking all the time. Simmer the sauce for 3min, then whisk in the mustard and add the chicken. Cook for 2-3min until the chicken is piping hot, then stir in the tarragon and spinach. Check the seasoning.
Step 3
Take sweet potatoes out of the oven, split them lengthways (don't cut all the way through). Pull the halves gently apart and divide the filling equally among potatoes. Serve with green vegetables or a salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
