This recipe is a twist on the Peruvian “Stuffed potatoes” (Papa rellena). Use sweet potatoes and cassava flour instead of potatoes and regular flour.  Also, use ground chicken instead of beef.  These crispy delicious sweet potato balls are baked in the oven and served with pickled onions and hot green sauce, perfect for a starter or a main dish. This dish, as well as all the recipes we present here, is tasty, simple to make, gluten-free, high-fiber, and thyroid-friendly, and it will be your family’s favorite.

Chicken Stuffed Sweet Potatoes

Serve: 6

Ingredients

• 6-8 medium orange sweet potatoes(Garnet)
• 2 tbsps cassava flour, and for dusting
• 1 lb ground chicken breast.
• 3 teaspoons avocado oil
• 2 tsp garlic, minced
• sal to taste. divided
• pepper to taste, divided
• 1 tablespoon tomato paste
• 1 teaspoon of Peruvian yellow or habanero sauce
• 2 hard white boiled eggs, diced
• ½-1 teaspoon jalapeño pepper
• 4-5 kalamata olives, coarsely chopped
• 1/4 chicken broth
• 2 white and
• 1 whole egg, beaten.
• cassava flour for dusting.
• parseley for garnish.
• avocado spray oil

Instructions

• Bake or boil the sweet potatoes until they are soft.
• Peel the sweet potatoes and press them until smooth.
• Incorporate 2 tablespoons of cassava flour and mix well. Set aside

Stuffing

• In a preheated fry pan with avocado oil, cook the ground chicken until light golden brown. Set aside

• Add the onions and garlic until transparent.

• Stir in the tomato sauce, salt, pepper, parseley, and jalapeños, and cook for several minutes, stirring constantly.

• Incorporate the cooked chicken, chicken broth, and olives, and simmer in low heat for 5 minutes stirring constantly; add the cooked white eggs, mix well, and adjust the seasoning.

Forming the stuffed sweet potatoes

1. Sprinkle the palm of your hand with some cassava flour. Take some of the mashed sweet potatoes, form a ball, and flatten it into a circle; sprinkle more cassava flour as needed.

2. Add a tablespoon of the stuffing to the middle of the flattened sweet potato dough, and enclose it with the filling forming round bolls or an oval football shape.

3. Dust the exterior of the balls with some cassava flour, submerge each boll into whipped eggs with salt and a dash of pepper, and roll the balls with cassava flour, shaking the extra flour from each ball and transferring them to a baking sheet lined with parchment paper.

4. Spread lightly with avocado oil and bring it to a preheated oven at 350 F until they are crispy and light golden brown.

5. Serve hot with a spicy sauce.

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Notes and information

I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.