With just the right amount of sweet and spicy, these Thai stuffed sweet potatoes are super satisfying plus an easy dinner solution for your busy weeknights.
Leftover or store-bought rotisserie chicken makes this dish a breeze to prepare.
Whenever my daughter tries a new diet, not that she needs it, I get dragged into trying it too. I do need it though. However, there are times I just want to be plump.
But, no. Whatever diet she's currently on is the best and so good for you and by golly, I better jump on that bandwagon, or I'm missing out.
And so for a while, we were: gluten-free, dairy-free, then Paleo (you're telling me cavemen didn't eat corn but they cooked with coconut oil and used almond flour...please), we tortured ourselves for the whole 30 days (on numerous occasions), we gave up meat, we only ate meat, whatnot, and so on.
Who comes up with all these diets and why do they keep changing on us what is healthy? Make up your minds, already! The only diet that ever worked for me was the UN diet.
On a positive note, we discovered some pretty yummy recipes. Easy ones without coconut aminos and some other, hard-to-pronounce, ingredients. We liked the Filipino breakfast torta, Greek quinoa salad, and Spanish garlic shrimp.
Another yummy one was this Thai stuffed sweet potatoes recipe. I modified and simplified the original recipe from PaleOMG. I replaced coconut oil with the regular (I swear, I don't hate coconuts), for those days when I just want to be plump.
Ingredients:
- sweet potatoes
- milk
- almond or peanut butter
- soy sauce
- chili garlic sauce (or sriracha)
- sesame oil
- honey
- red pepper flakes
- garlic
- salt
- olive or vegetable oil
- cooked chicken (leftover or rotisserie chicken)
- red bell pepper
- green onions
- Fresh cilantro or parsley to garnish (optional)
- Sour cream (optional)
Directions:
- 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 the 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.
Thai Stuffed Sweet Potatoes Recipe
Ingredients
- 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
Instructions
- 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.
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