Wash Sweet Potatoes, place into roasting tin and drizzle with oil. Roast for 1 Hour 20 Mins at 220 degrees Celceius.

After 50 Minutes of Roasting you should take 10 minutes to prepare the Chicken.

Dice the onion into very small peices, put into a big bowl.

Slice the Jalapeño pepper in half and remove the seeds. Unless you want the chicken very hot, in which case keep them in. Chop the pepper in to small peices.

Add the Jalapeño pepper to the bowl with the brown sugar, cider vinegar and soy sauce. Mix the ingredients together with a metal spoon.

Then add the salt, thyme and black pepper and stir again. Put the chicken in the bowl and make sure the thighs are covered.

Put some cling film or a plate over the bowl and leave out for about 20 minutes (i.e. when the potatoes come out).

Open the oven and use a knife to pierce one of the potatoes. If the knife goes in quite easily, the potatoes are ready to come out.

When they are a bit cooler peel them and chop into chunks.

Drizzle 2 Tablespoons of oil into a frying pan and heat. Chop 2 tomatoes and the red pepper roughly and add to the pan. Then add all of the contents of the bowl, turning the pan onto quite a high heat.

Heat the chicken thighs for 5 minutes and then turn until fully cooked.

While the chicken is cooking put the sweet potatoes and the butter in a saucepan. Stir until the butter is melted and then add half the milk, the sugar, the cinnamon and the nutmeg and start to mash.

Add the milk bit by bit until the mash seems thick but fluffy and there are no lumps.

Season with salt and pepper.