Starling Purple Sweet Potato Recipe

Prepare the purple sweet potatoes

Peel (if desired) and dice the purple sweet potatoes into roughly 1/2-inch cubes so they measure about 2 cups. Place them in a pot, cover with cold water, add a pinch of salt, bring to a simmer over medium-high heat, and cook until tender when pierced with a fork, about 10–12 minutes. Drain and set aside.

Pan-sear the chicken

While the potatoes cook, season the chicken thighs evenly with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp ground cumin. Heat 1 tbs olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and sear 4–5 minutes per side until a deep golden crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest.

Make aromatic base

Reduce heat to medium, add remaining 1 tbs olive oil to the same skillet. Add the chopped shallot and sauté 1–2 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Finish pan sauce

Deglaze the skillet with the chicken stock, scraping browned bits from the bottom with a wooden spoon. Stir in the lemon juice, maple syrup, and fresh thyme leaves. Let the mixture simmer gently 1–2 minutes until slightly reduced. Add the butter and swirl until melted and sauce is glossy. Taste and adjust seasoning with remaining salt, pepper, and smoked paprika if desired.

Combine potatoes and sauce

Add the drained purple sweet potatoes to the skillet and gently toss to coat in the pan sauce. If the potatoes are very soft, fold them in carefully to maintain some texture. Warm through for 1–2 minutes so potatoes absorb some sauce.

Slice and return chicken

Thinly slice the rested chicken thighs. Arrange the sliced chicken into the skillet or on serving plates atop the purple sweet potatoes so the sauce can coat the chicken as well. Spoon any remaining pan sauce over the chicken and potatoes.

Plate the dish by portioning the sauced purple sweet potatoes first, topping with sliced chicken. Scatter microgreens or baby arugula over the top, sprinkle toasted pepitas for crunch, and finish with a light drizzle of finishing olive oil and a pinch of sea salt flakes to taste.

Serve immediately while warm. This entrée pairs well with a simple green salad or steamed greens.