Mashed Sweet Potatoes and Foil Baked Tilapia and Veggies

I need to get more adept at coining names for recipes! Help!!
How are you guys? The rains are here with a vengeance. That, coupled with the sack of potatoes lying in my pantry have got me leaning towards comfort food. Not wanting to add more comfort to my hips though, so it's sweet potatoes to the rescue.
The first time i heard that sweet potatoes were lower calorie than irish potatoes, i could have fainted. It sounded so impossible cos you know, sweet potatoes are, em...em...SWEET!
Mashed sweet potatoes with a very simple gravy made with our stock of the curry. And tilapia baked in foil! Wow! Decadence!!!
Ingredients
2 Tilapia cutlets
5 sweet potatoes
3 tablespoons, olive oil
3 tablespoons, softened butter

1 Knorr double stock cube
3 carrots, chop these how you like
1 1/2 cups, green beans
2 tablespoons maple syrup or honey (optional, i used it because my sweet potatoes weren't so sweet)
2 teaspoons, garlic powder
1 1/4 teaspoons, salt
1 medium onion, sliced in rounds
3 tablespoons chili sauce
8 squares of foil
Method
1. Boil the tilapia for 1 minute. You can skip this step if you want. I wanted less fish liquid with my vegetables. Put the potatoes in water in a pot to boil. Do not add salt. Boil till very soft.
2. In a small bowl, toss the onions, carrots, and green beans with the garlic powder, chili sauce, and olive oil.
3. Lay out 2 squares of foil for each fish base. Pour half of the vegetables on the foil. Put the fish on the vegetables. Cover with the remaining half.
4. Place the other 2 pieces of foil on top and seal the package. In essence, you are using 4 pieces of foil for each fish.
5. Place the packets on a baking tray. Prick the packets with a fork. Bake at 350f for 20 minutes.
6. Leave aside. Make a gravy by heating the chicken and potato stock (use only chicken stock if you like). Add 1 tablespoon of cornstarch to a cup of stock. Stir over medium heat till thickened
7. Mash the potatoes, I used a wooden spoon.
8. Add the butter and maple syrup, continue mashing till you get the consistency you like. I prefer my mashed potatoes with some chunks.
Serve immediately with the fish and vegetables. Pour the gravy over everything!.
Enjoy
If I can, you can,
Deema

Chicken and Potato Curry

Hi! Hi!! Hi!!!. It's been a crazy week for me. I think this week has been the busiest of my life. No complaints there, though. I'm very grateful to God.
My dh didn't think i was busy enough though -else, how do you explain the fact that he brought home a SACK of potatoes (sweet and irish)?- so he deemed it fit to
add to my workload.

Anyway, what goes around comes around. All his dinners are going to be potato based till that sack is empty. Lol! I can tell you that he's enjoying it though. I've been experimenting and he actually looks forward to the next potato dinner. Go figure!
You guys know I can't leave you out. I'm going to share all the recipes, so get ready for a storm of potatoes. Potato haters, this is the time to look away!

Ingredients

1 kg, irish potatoes
500g chicken (don't remove the skin before cooking)
1 medium red onion
1/2 teaspoon, Turmeric
1/2 teaspoon, Garam Masala
1/2 teaspoon, dried basil
2 teaspoons, ground ginger
2 cups, pumpkin leaves (ugu), chopped
2 teaspoons, curry powder
4 atarodo (habanero), blended with 3 tablespoons of water
1 Knorr double stock cube
2 teaspoons, salt

Method
1. In a pot on high heat, put the chicken pieces, add salt, pepper, chopped onion and stock cube. Pour in 7 cups of water. Boil till chicken is tender. Remove chicken pieces from the pot, debone and set aside.
2. Peel and dice the potatoes, add them to the chicken stock, add the spices. Cover and boil till potatoes are as soft as you like.
3. When the potatoes are done, remove the excess stock and freeze for later. You can leave as much or as little stock you want (more will make the curry thinner, less will make it thicker).
4. Add the deboned chicken and pumpkin leaves. Reduce heat and simmer for 1 minute. Serve and enjoy!

Remember to save the stock, it'll come in handy in our next dish.

If I can, you can,  

Deema