Super Chef Finalist: Homemade Chicken Fingers with Sweet Potato Mash

This recipe was awarded Silver in our Super Chef competition, standing out for how it reimagines a well‑loved favourite using simple ingredients and thoughtful preparation. Homemade chicken fingers are paired with smooth sweet potato mash, peas, sweetcorn, and a gentle tomato sauce to create a colourful, balanced plate. The result is a meal that feels familiar and comforting, while still offering variety in flavour, texture, and presentation.

(Makes approx. 4–6 servings)

Make the chicken fingers

1. Preheat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
2. Heat half the oil in a pan and gently cook the onion with the sage and black pepper until softened. Remove from the heat and allow to cool slightly.
3. Squeeze any excess moisture from the grated carrot.
4. In a large bowl, combine the chicken mince, carrot, and cooled onion mixture. Mix until evenly combined.
5. Press the mixture evenly onto the lined baking tray, flattening to around 1.5–2cm thickness.
6. Bake for 20–25 minutes, until fully cooked through.
7. Remove from the oven and slice into finger‑sized pieces.

Prepare the sweet potato mash

1. Boil the sweet potatoes in a pan of water for 15–20 minutes, until soft.
2. Drain well and mash with the spread or butter until smooth.

Cook the vegetables

1. Boil the peas and sweetcorn together for 3–4 minutes, until tender. Drain and keep warm.

Make the tomato sauce

1. Heat the remaining oil in a small pan and gently cook the onion until soft.
2. Add the garlic purée and cook for 1 minute.
3. Stir in the chopped tomatoes and tomato purée, adding a little water if needed.
4. Bring to a gentle boil, then blend until smooth.

Serve

1. Serve the chicken fingers with sweet potato mash, peas, sweetcorn, and tomato sauce on the side.