Baked Sweet Potatoes With Nutmeg-Paprika Sauce, Leftover Roast Chicken, and Bok Choy

For once I'm writing a recipe (with pictures!) for one of my dinner improvisations.  The idea for the sauce came from my friend who likes sweet potatoes with olive oil, paprika, nutmeg, and salt.  The lemon in the sauce--used mostly because I had excess lemon juice from making a pear tart--is a bit intense, but seems to mellow over time and with bland sweet potato.  At first I thought it was a mistake using lemon juice, but it quickly grew on me.

The paprika didn't really taste like parika, and considering
that it didn't turn the oil bright red either, it probably wasn't.
Maybe it was mace.

For two:

2 sweet potatoes (I used "Japanese yams" which have dark purple skin and light yellow flesh)

1 largish bok choy plant

some leftover roast chicken

sauce:

juice of 1/2 a lemon

1 1/2 tablespoons olive oil

1 egg yolk

1/3 cup chicken stock 

1 teaspoon paprika

1 teaspoon nutmeg

~1/2 teaspoon salt

for bok choy:

1 tablespoon cooking oil

2 teaspoons tamari

2 teaspoons mirin

Put sweet potatoes in oven, and heat to 375 F.  When sweet potatoes are soft all the way through (maybe 45 minutes), take them out.

Heat a large saucepan to medium-high heat.  Chop bok choy into biggish pieces, separating the leafy pieces from the stemmy pieces.  Coat saucepan with cooking oil, and fry the stemmy pieces for a few minutes, browning them a little.  Add leafy pieces, tamari, and mirin, and cover for another few minutes.  Uncover, stir, and reduce liquid (on the same medium high heat) for a minute or two so it begins to coat the bok choy.  Transfer bok choy into a bowl.  Remove from heat.

Whisk together egg yolk, lemon juice, and chicken stock.  When the saucepan has cooled down a bit, put on medium-low heat and add olive oil and paprika and nutmeg.  Stir a bit while the spices temper for a minute.  Add liquid mixture, whisking as you do so.  Take a tablespoon or so size piece of baked sweet potato, remove the skin, and mash it into the sauce with a fork.  Continue whisking.  Reduce the sauce for a few minutes.  If it's too thin add some more sweet potato, or flour, but it shouldn't bee too thick--more of a gravy consistency.  Remove from heat.

On a plate open a sweet potato up with a fork, and pour sauce over it and heated leftover chicken (microwave or bake on low heat in a covered container).  Serve with bok choy.