This is a deliciously healthy meal that looks gorgeous on the plate, but fits beautifully into the quick and easy category. I teach little kid cooking classes and had some quail eggs left over from a lesson I did with them, so for this recipe I used quail eggs. You could easily substitute normal eggs for the quail eggs I used, you will just need to remember that regular chicken eggs are much larger than quail eggs and, therefore, they will take up a lot more space on your sweet potato cake than the quail eggs (pictured) did. If you want an egg to potato cake ratio more aligned with what is pictured here, simply make your sweet potato cakes larger! I loved the quail eggs with this particular recipe, so if you can find them, I highly recommend using them. It kind of just elevates the dish to be a little more interesting. But again, normal chicken eggs would be totally fine in this recipe.
In addition to the quail eggs, I used a panini maker to cook the sweet potato cakes. I really like how the panini maker cooks the cakes evenly on both sides, and they are done fast. If you do not have a panini maker, not to worry! You can simply cook them in a pan, but just remember to squish them down using the back of a fat spatula.
- 1.5-2lbs Boneless, Skinless, Chicken Breast
- 2 T Barbecue Sauce
- 4 Large Sweet Potatoes
- 1 T Flour
- 1 T Salt (divided)
- 1 T Pepper (divided)
- 1 T Garlic Powder (divided)
- 1 Egg
- 1 dozen Quail Eggs
- 1 16oz Bag Spinach
- 2 T Butter
What You Need:
- Panini Maker (or a large frying pan)
- Frying pan (for chicken and eggs)
- Bowl (for mixing chicken)
- Grater or food processor
Lets Get Cooking
- Preheat panini maker to medium-high heat.
- Peel all the sweet potatoes, then grate them.
- Season chicken breast with salt, pepper, and garlic, put 1T cooking oil in pan, place chicken in pan and cook 2-3 minutes per side over medium heat, then reduce heat to low and add barbecue sauce. Cook chicken until it begins to fall apart and can easily be shredded (about 20 minutes). When chicken is finished cooking, take it out of the pan and shred it.
- While chicken is cooking, add 1 teaspoon each of salt, pepper, and garlic to the sweet potatoes. (Something to remember is you need about 1 sweet potato per person you are serving. If you use more than 3 or 4 sweet potatoes, add another egg and a bit more salt, pepper, and garlic)
- Crack egg into sweet potato mixture and mix well, then sprinkle flour over mixture. Combine well.
- Place 1/3 bag of spinach in large frying pan and stir together with a pinch of salt, a pinch of pepper, and 1/4 t garlic. Repeat this process 2 more times until all the spinach is in the pan and wilted down. Once the spinach is wilted, but still very green, it is done cooking. If it starts to turn a very dark greenish brownish color, take it off immediately! You are about to overcook it.
- When panini maker is preheated, make golfball sized balls of sweet potato mixture, and place on buttered panini maker. Press panini maker down firmly and cook until potato cakes are golden brown on both sides (about 5 minutes).
- While potato cakes are cooking, fry quail eggs in greased frying pan over medium heat-crack eggs (being careful not to break the yolk), place in frying pan and let cook until the whites are no longer wet looking. If you do not like runny yolks, simply cook longer. The yolk will begin to turn a lighter yellow color, and that is how you know it is no longer runny.
- Assemble potato cake: start with sweet potato cake, then top with chicken, next add cooked spinach on top of the chicken, and finally, top with fried quail egg!
Serves 4 adults.