Taking pictures of food with an iPhone is very challenging and unfortunately doesn’t do a lot of meals justice. BUT our dinner last night was delicious despite the picture situation. We made sweet potatoes stuffed with Thai chicken and they were amazing! I love all things Thai and this was perfect. It has the perfect amount of spice, doesn’t take that long to prepare and the Thai chicken surprised me and actually pairs really well with a sweet potato.
If you are working all day, the biggest time saver will be putting your sweet potatoes in the oven before you leave for work. Just make sure to set a timer so your oven shuts off. I do this all the time and the sweet potatoes do just fine hanging out in the oven until you’re home from. This way, the hour and a half of baking the potatoes is completely done and all you have to do if prepare the filling.
- 3 medium, sweet potatoes or yams
- 1/2 cup canned full fat unsweetened coconut milk
- 1/4 cup creamy almond butter
- 1 tbsp coconut aminos or gluten free soy sauce
- 1 tbsp chili garlic sauce (or siracha)
- 1 tsp sesame oil
- 1 tsp honey
- 1/2 tsp red pepper flakes
- 2 garlic cloves - minced
- pinch of salt
- 2 tablespoons coconut oil
- 2 cups chopped cooked chicken (we used 2 chicken breasts)
- 1 red bell pepper, diced
- 1/4 tsp garlic powder
- salt and pepper, to taste
- 3 green onions, chopped
- handful of chopped cashews
- Preheat oven to 400F.
- Poke a couple holes in each sweet potato
- Bake in the oven for 1 hour and 20 minutes, until potato is soft
- When sweet potatoes have about 15 minutes left to cook, begin making the filling
- In a large bowl, combine coconut milk, almond butter, coconut aminos, garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt and whisk until well combined
- Place a small amount of oil in a large pot over medium heat
- Add chopped chicken and chopped bell pepper and sprinkle with salt, pepper and garlic power
- Sautee for about 5 minutes
- Add green onions and sauce and cook for another couple of minutes
- Cut sweet potatoes down the middle, fill with the chicken mixture and top with cashews
- To make this nut-free, use tahini instead of almond butter and omit cashew topping
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