50g grated Gouda or feta (optional)
Fresh herbs (parsley, chives)
Preparation
Prepare the sweet potato casing:
Boil sweet potatoes in salted water until soft (approx. 15 min.), drain, and mash.
Mix with egg, flour, and spices to form a smooth batter.
Prepare the filling:
Sauté the onion and garlic in oil, then fry the chicken cubes until golden brown.
Season with herbs, cream cheese, and spices, and let cool.
Form the tartlets:
Grease a muffin tin. Press 1 tablespoon of sweet potato batter into each well to create a hollow.
Fill in 1 teaspoon of chicken filling and cover with a little more batter (or leave open for more cheese crust).
Baking:
Bake at 180°C (top/bottom heat) for 20–25 minutes until the edges are crispy.
Optionally, sprinkle with cheese during the last 5 minutes.
Tips & Variations
Vegetarian: Replace the chicken with mushrooms or lentils.
More crunch: Mix breadcrumbs or ground nuts into the batter.
Meal Prep: Freeze pre-baked and bake as needed.
Dip: Goes well with avocado cream or spicy yogurt dip.
Serve: Serve warm with salad or as a party appetizer. Enjoy! 🌟
Variation: Try using pumpkin instead of sweet potato for an autumnal twist! 🎃
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