Asian cuisine often makes use of aromatic oils like sesame oil, whose flavor is intensified by the roasted sesame seeds. The sweet potato side dish is made creamier and even more delicious if we use some cold pressed hazelnut oil for pureeing it.
In a mixing bowl, mix the soy sauce with the sesame seed oil, the grated ginger and the grated grind and juice of the lime. Add two spoonfuls of water to the mix.
Pour this brine on the chicken drumsticks (or wings), toss them and then place them in a nylon bag. Put the brined meat in the fridge for at least 8 but preferably as long as 12 hours.
Preheat the oven to 200 °C. Spread some rape seed oil on the bottom of the tin and then pour the content of the bag in it. Arrange the drumsticks so that they do not cover each other. Bake them for 30-35 minutes, turning them over in half time. It is done when every piece has turned golden brown.
Cook the peeled and cubed sweet potatoes in hot, bubbling water. After they have softened in about 15 minutes, drain them.
Using a hand mixer, puree the sweet potatoes with the milk, the hazelnut oil and some salt and pepper.
You can decorate the dish with fresh coriander and roasted sesame seeds.