Thai Chicken Stuffed Sweet Potatoes

 

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I wasn’t planning on making dinner tonight, but the fire got lit, and I went for it!  I had some chicken that needed cooking and some sweet potatoes that needed baking, so I googled, and BOOM – of course I find an insane amazing recipe on PaleOMG.  I made a couple of adjustments to her original, so make sure to check out hers.  I have to say that mine was pretty darn tasty too!

This recipe really has everything going on – sweet, spicy, chicken, potatoes…  It just needs a side of chocolate, and it literally would be perfect.  🙂

Ingredients

  • 1-3 medium, round sweet potatoes or yams
  • 2 TBS canned coconut cream
  • 1 TBS coconut milk
  • ¼ cup smooth almond butter
  • 1 tablespoon coconut aminos or gluten free soy sauce
  • Sprinkle of chili powder
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • ½ teaspoon red pepper flakes
  • 1 minced garlic clove
  • pinch of salt
  • couple tablespoons of oil, to grease the pan (coconut oil, etc.)
  • 2 cups chopped chicken
  • 1 red bell pepper and 1 green or 1/2 of each is what I did
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 3 green onions, chopped
  • small handful of cilantro, roughly chopped
  • handful of chopped roasted cashews
Instructions
  1.  Poke a few holes in your sweet potatoes and place in the microwave.  Microwave one side 4-6 minutes depending on how big the potato is.
  2.  Place coconut milk, almond butter, coconut amines, garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt in a blender and puree until well mixed
  3. Place a small amount of oil in a large sauté pan over medium heat. Add chopped chicken, peppers and sprinkle with garlic powder and a bit of salt and pepper. Sauté for about 7 minutes then add green onions and the sauce and mix well with the chicken making sure the chicken is cooked all the way through.
  4. While your chicken is cooking, place a handful of cashews on a cookie sheet at 400 degrees for a few minutes – pay attention so  they don’t burn!
  5. Cut all 3 sweet potatoes down the middle, fill with the chicken mixture, top with cilantro and cashews.

 

 

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