There is amazing yumminess going on in these sweet potatoes.
This is a ‘stick to your ribs’ kind of meal and usually provides us with leftovers, which I quickly mash together and hide in the fridge so the hubs doesn’t eat it. I really am a good sharer, but I think the mashed, let it sit a day, concoction might edge out the fresh out of the oven concoction.
Paleo Thai Chicken Stuffed Sweet Taters
2 sweet potatoes
2 small cooked chicken chicken breasts, diced
1 garlic clove, diced
1/2 c coconut milk, full fat
1/4 c smooth almond butter
1 Tbsp soy sauce or aminos
1 tsp sesame oil
1 tsp extra virgin olive oil
1 tsp honey
1 tsp red pepper flakes
1/4 tsp garlic poweder
salt and pepper to taste
Poke a few holes in the sweet potatoes, wrap in foil, and bake 400 until the sweet potatoes are done (about an hour)
Add the coconut milk, garlic, honey, almond butter, soy sauce, red pepper flakes and sesame oil to a food processor or blender and blend until smooth.
Add a teaspoon of extra virgin olive oil to a skillet and warm on medium heat.
Add the cooked, diced chicken breasts to the skillet, as well as the garlic powder and a pinch of sea salt and ground pepper. Warm through.
Add the sauce from the blender to the skillet and mix well with the chicken.
Remove from heat and stuff the mixture into the sweet potatoes.
Top with cilantro if desired. (The hubs desires this)
Serves 2 with leftovers.