Barbecue sauce with Cajun spiced sweet potato mash and garlic tomato confit
Heat the oven to 180c and roast the sweet potato until cooked through and soft.
Cool and mash with a little olive oil and the Cajun spices. Season and set aside.
Make the bbq sauce by blending together all the ingredients. Set aside.
Meanwhile, put the olive oil in a heavy-based pan with the other confit ingredients. Cook on a gentle heat until the tomatoes are soft. Leave in the oil until needed.
Cook the chicken until done and serve with the mash, a spoonful of tomato confit and bbq sauce.