Recipe Image

Caribbean Chicken with Sweet Potato Pancakes & Avocado-Mango Salsa

  • 35 m
  • 55 m
Diabetic Living Magazine
“Sweet potatoes are a good source of fiber and vitamin A, and can be prepared in a variety of ways. In this recipe, shredded sweet potatoes are formed into patties, cooked like pancakes, and served with jerk-seasoned chicken and a citrusy avocado-mango salsa.”


    • Avocado-Mango Salsa
    • 1 avocado, halved, seeded, peeled and chopped
    • 1 medium mango, seeded, peeled and chopped
    • 2 tablespoons chopped fresh cilantro
    • ¼ teaspoon finely shredded lime peel
    • 1 tablespoon lime juice
    • Sweet Potato Pancakes
    • 1 pound sweet potatoes, peeled and coarsely shredded (see Tip)
    • 4 tablespoons water, divided
    • ¼ cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
    • 1 tablespoon canola oil
    • ¼ teaspoon salt
    • ⅛ teaspoon ground pepper
    • ¼ cup all-purpose flour
    • Caribbean Chicken
    • 1 teaspoon salt-free Jamaican jerk seasoning
    • ¼ teaspoon salt
    • ⅛ teaspoon ground pepper
    • Pinch of cayenne pepper
    • 4 small skinless, boneless chicken breast halves (1¼-1½ pounds total)
    • Lime wedges (optional)


  • 1 Prepare salsa: Place chopped avocado and mango pieces in a medium bowl. Add cilantro, lime peel, and lime juice. Toss to combine. Set aside.
  • 2 Prepare pancakes: Combine shredded sweet potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover the bowl loosely with plastic wrap and cook on Medium (50%) for 8 to 12 minutes or until the potatoes are just tender, stirring twice. Carefully drain off any liquid if necessary. Set aside to cool slightly.
  • 3 Whisk together egg, the remaining 2 tablespoons water, the oil, ¼ teaspoon salt, and ⅛ teaspoon ground pepper in another large bowl. Stir in flour. Add the sweet potatoes and stir until well combined. Coat a large griddle or nonstick skillet with cooking spray; heat over medium heat. Working in batches, spoon a rounded ¼ cup of the potato mixture onto the griddle; spread the mixture to a 2- to 3-inch patty. Cook the patties for 4 to 6 minutes or until golden brown, turning once halfway through cooking. Keep the cooked patties warm in a 300°F oven. You should have a total of 8 patties.
  • 4 Prepare chicken: Combine jerk seasoning, ¼ teaspoon salt, ⅛ teaspoon ground pepper, and the cayenne pepper. Sprinkle evenly over both sides of chicken breast halves. For a charcoal grill, grill the chicken on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until the chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill; reduce heat to medium. Place the chicken on grill rack over heat. Cover and grill as directed above.) Remove the chicken from the grill and thinly slice crosswise.
  • 5 To serve, arrange two pancakes, one sliced chicken breast half, and about ⅓ cup salsa on each of four plates. Garnish with lime wedges.
  • Tip: Use a food processor to shred the potatoes.
ALL RIGHTS RESERVED © 2019 Printed From 10/19/2019