Sauerkraut stamppot with sweet potato and chicken strips

Ingredients

• 200 gsweet potato
• 250 gsauerkraut
• 100 gchicken breast
• 1 tablespoon (10 ml)olive oil or oil of your choice
• 1 teaspoon (2 g)curry powder
• ½ teaspoon (5 g)mustard
• 15 graisins
• to tastepepper
• to tastesalt

Instructions

1. 1

   Cook the sweet potato

   Peel the sweet potato and cut it into evenly sized cubes. Put them in a pan with plenty of water, bring to the boil and cook until tender, about 15 minutes.

2. 2

   Cook the sauerkraut

   Meanwhile, cook the sauerkraut in a separate pan according to the packet instructions.

3. 3

   Season the chicken

   Cut the chicken into strips. Mix the strips in a small bowl with the oil and curry powder.

4. 4

   Fry the chicken

   Heat a frying pan and cook the chicken strips for 5 minutes, until cooked through and golden brown.

5. 5

   Mash the vegetables

   Drain the sweet potato and sauerkraut. Mash them together with the mustard, pepper and salt using a potato masher, leaving the mixture fairly chunky.

6. 6

   Serve the dish

   Spoon the sauerkraut stamppot onto a plate, top with the chicken strips and finish with the raisins.

What is sauerkraut stamppot?

Stamppot is a Dutch dish of mashed vegetables, often made with potato and served as a filling main meal. This version pairs tangy sauerkraut with sweet potato instead of relying on the more familiar potato base.

Curry-seasoned chicken and raisins bring savoury warmth and a little sweetness. Keeping the mash coarse lets the different flavours and textures remain distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 29g protein, 63g carbs, 11g fat.

The sweet potato and raisins provide most of the carbohydrates, while the chicken supplies much of the protein. The oil contributes most of the fat. To balance the plate, add a side of non-starchy vegetables such as a simple salad.

The sweet potato and sauerkraut

Sweet potato: cut it into similar-sized cubes so the pieces cook at roughly the same rate. It is ready when a knife slips through easily.

Sauerkraut: cook it separately as directed on its packet, then drain it well before mashing. This helps prevent excess liquid from loosening the mash.

Getting the chicken right

Curry coating: toss the chicken strips with the oil and curry powder before they go into the pan, so the seasoning is distributed across the pieces.

Doneness: spread the strips out in the heated pan and cook for about 5 minutes, turning as needed, until golden and cooked through.

A coarse, balanced mash

Mashing: combine the drained vegetables with the mustard and seasonings, then use a potato masher to leave some texture. Avoid beating the mixture into a smooth purée.

Mustard: the small amount adds a sharp note that complements the sweet potato and raisins and sits comfortably alongside the sauerkraut.

Making it in 20 minutes

Start the sweet potato first, since it takes about 15 minutes to become tender. While it cooks, prepare the sauerkraut and coat the chicken.

The chicken takes about 5 minutes in the frying pan, so cook it while the vegetables are finishing. Drain and mash the vegetables once both are ready.

Serving the stamppot

Pile the mash onto a plate and arrange the chicken on top, finishing with the raisins as directed. The sweet and tangy topping makes a contrast with the savoury curry seasoning.

For a larger meal, serve it with a simple side salad or another vegetable. Keep any extra seasoning modest until you have tasted the sauerkraut, which can already be salty.

Recipe notes & tips

• Cut the sweet potato into evenly sized cubes to help it cook consistently.
• Check the sauerkraut packet for its cooking instructions, as preparation can vary.
• Drain both vegetables thoroughly before mashing to keep the mixture from becoming watery.
• Use a potato masher and stop while the mixture is still coarse.
• Cook the chicken in a single layer where possible so it browns rather than steams.
• Taste the mash before adding salt, as sauerkraut can be salty.

Variations

• Add extra mustard: stir in a little more for a sharper mash.
• Use smoked paprika: swap it for the curry powder for a different seasoning.
• Try apple: serve with a few thin apple slices for a fresh, tart contrast.
• Change the dried fruit: use chopped dried apricots instead of raisins.
• Make it vegetarian: replace the chicken with browned tofu strips.

Common mistakes to avoid

• Uneven sweet potato cubes: cut them to a similar size so they become tender at the same time.
• Watery mash: drain the vegetables well before combining and mashing them.
• Over-mashing: stop once the ingredients are combined to preserve a coarse texture.
• Crowded chicken: leave space between the strips so they can brown in the pan.
• Salting too soon: taste the sauerkraut mash first, then season as needed.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in a pan or microwave, stirring the mash so it warms evenly; the chicken and mash are best stored together or in separate containers.

Frequently asked questions