Summary

Ingredients

• 300 g sweet potato (s)
• 300 g chicken breast
• Spice mix, (Ras el Hanout, Moroccan)
• Salt and pepper, freshly ground

For the sauce:

• 30 g butter
• 40 grams flour
• 100 ml cream
• 100 ml milk
• 300 ml water, (cooking water from the sweet potatoes)
• Spice mix, (Ras el Hanout, Moroccan)
• 1 pinch (s) cinnamon
• 1 squirt lemon juice
• Freshly ground salt, pepper
• 60 g cheese (Gouda), rated
• Paprika powder, noble sweet

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Instructions

1. Pre-cook the sweet potatoes in salted water for 10 minutes and drain. Catch the cooking water.
2. Season the meat as indicated and fry in a little olive oil until golden brown.
3. Then lift out the meat and melt the butter in the pan, add the flour and, while stirring, add the milk, cream and approx. 300 ml of the sweet potato cooking water, so that a nice bechamel sauce is created. Let the sauce boil through slightly and season with the specified spices to taste. That can also be a little sharp.
4. In the meantime, lightly grease a baking dish and fill it with the potatoes cut into slices or cubes and the meat cut into slices.
5. Then pour the finished bechamel sauce from the pan over it and mix the grated cheese with a little paprika powder. Put this mixture on top of the casserole and grill it in a preheated oven at 220 degrees C for about 20 to 25 minutes until golden brown.
6. Annotation:
7. Alternatively, you can first cut the meat into small slices, season and then fry it.
8. I just ate the casserole with a large, fresh mushroom as a complete meal - but I could very well imagine a mixed salad as a starter or perhaps as a side dish.