Quick and easy dinner solution, these Thai stuffed sweet potatoes combine sweet and spicy for a delicious meal.
Course Main Course
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
2mediumsweet potatoes (yams)
¼cupsmooth almond or peanut butter
½tablespoonchili garlic sauceor sriracha
½teaspoonred pepper flakes
1tablespoonolive or vegetable oil
2cupschopped cooked chickenleftover or rotisserie chicken
1small red bell pepperchopped
Fresh cilantro or parsley to garnishoptional
Wash potatoes and cut off any dark marks on the skin. Poke a few holes with a fork or knife in sweet potatoes. Wrap each potato in a paper towel and microwave on high for about 10 minutes (depending on the size), until potato is fork tender.
Meanwhile, place the milk, almond butter, soy sauce, garlic sauce, sesame oil, honey, red pepper flakes, garlic, and salt in a food processor and pulse until well mixed.
Heat the olive oil in a large sauté pan over medium heat. Add chopped chicken and red bell pepper. Sauté for about 5 minutes then add green onions and stir in the sauce. Remove from the heat.
Cut sweet potatoes down the middle, fill with the chicken mixture and top with cilantro or parsley, if using.
Serve with a dollop of sour cream and alongside salad greens, if desired.