Cut the chicken thigh meat into bite-size pieces and sprinkle with salt and pepper (not listed). Thinly slice the onion.
Wash the sweet potato well and cut into chunks, leaving the peel on. Soak in water.
Heat olive oil in a pot and add the chicken thigh meat. After it's browned on all sides, remove from the pot.
Heat margarine in the pot from Step 3, add the onions, and stir fry. Add salt and pepper. When the onion softens, add white wine, cover and steam for about 1 minute.
Add creamed corn and soy milk to the pot from Step 4 and stir. Add the sweet potatoes, cover with a lid and simmer for about 20 minutes, until the sweet potatoes are soft.
Return the chicken from Step 3 to the pot, stir and cook for 2-3 minutes. Adjust the flavor with salt and pepper (not listed) and it's done.
Story Behind this Recipe
I love sweet potatoes and I wanted to have some to warm me up.
At Step 5, stir the bottom of the pot occasionally with a wooden spoon to make sure it doesn't scorch. Stir gently from the bottom, being careful not to let the sweet potatoes crumble. Add as much pepper as you like, but I recommend a lot. This is a simmered dish, not a stew, so I used a small amount of liquid.