Sweet Potato Fries with Grilled Bouillon Chicken and Pureed Garlic Peas

I've always wanted to make sweet potato fries because they seem so unusual and they can't help but be delicious as well as nutritious. I wanted to add some more color to the food rainbow and paired it with pureed peas with a hint of garlic served with grilled bouillon chicken. I hope you can find this recipe to be fitting not only to your lifestyle but also your palette.

Recipe is for 2 servings

Sweet Potato Fries Ingredients:

2 large sweet potato, preferably fresh and smooth with a delicate skin
Paprika
Ground Pepper
Salt
Garlic Salt
Olive oil

Heat oven to 450 degrees. Line a baking sheet with tin foil. Cut the sweet potato in half width-wise and proceed to cut the halves into long strips length-wise in the shape of fries. You really don't need to peel the potatoes but can wash it, just make sure it's dry before you oil. Place on the baking sheet as evenly as possible and sprinkle with olive oil, mixing with your hands onto the sheet, ensuring every last bit of each fry is covered. Add a few shakes of paprika to the sweet potatoes, along with the salt and black pepper. Since the fries already have salt on them, I use about a pinch of garlic salt and throw it in the air over the sweet potatoes as a light dusting of garlicky goodness.

Pop in the oven for 12-15 minutes. Turn and bake for another 5-8 minutes, depending on how crispy you like your fries, just make sure they're not black (burnt fries tend not to go over so well with guests).

Pureed Peas:

2 cups cooked peas
1 large cooked garlic clove (you can cook the garlic in the pot with the peas to soften it)

In a food processor or blender, add the warmed peas and garlic and puree until a nice creamy texture.

Grilled Bouillon Chicken:

Simple recipe for two servings of chicken:

2 thawed chicken breasts
1 tsp bouillon seasoning
1 tsp paprika
1 tsp chile powder
Laurie's Seasoing or salt to taste


Rub the chicken with paprika, chile powder and I like to use Laurie's Seasoning but if you can't find any at your local store, use salt or garlic salt. Add a bit of olive oil to a pan on medium heat, toss in the bouillon seasoning and grill the chicken breasts for 1 minute intervals on each side for 10-15 minutes until the chicken is juicy and tender.

Serve with the sweet potato fries and pureed garlic peas. This dish is sure to be pleasing not only to the eyes but also for the soul.