Thai stuffed sweet potatoes recipe

Thai Stuffed Sweet Potatoes Recipe

Quick and easy dinner solution, these Thai stuffed sweet potatoes combine sweet and spicy for a delicious meal.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Jas


  • 2 medium sweet potatoes (yams)
  • ½ cup milk
  • ¼ cup smooth almond or peanut butter
  • 1 tablespoon soy sauce
  • ½ tablespoon chili garlic sauce or sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • ½ teaspoon red pepper flakes
  • 1 garlic clove minced
  • ½ teaspoon of salt
  • 1 tablespoon olive or vegetable oil
  • 2 cups chopped cooked chicken leftover or rotisserie chicken
  • 1 small red bell pepper chopped
  • 3 green onions chopped
  • Fresh cilantro or parsley to garnish optional
  • Sour cream optional


  • 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.