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Thai Chicken Stuffed Sweet Potatoes with Peanut Sauce combines two of my favorite things, Thai food, peanut sauce, and sweet potatoes – okay that was three things ha! Either way these stuffed sweet potatoes are bursting with flavor and packed with nutrition!
I know what you’re thinking: 1 hour and 25 minutes to make this recipe?! Really, it’s not so bad, most of that time is taken up inactive time with the sweet potatoes cooking away in the oven. And during that time is when you can mix up the tasty peanut sauce and the tasty filling so that it’s ready to go when the sweet potatoes come out of the oven. See, you can do this!
The peanut sauce is a mixture of peanut butter (duh), soy sauce for saltiness, honey for sweetness, chili garlic paste for spice, lime juice for tang, and fresh ginger for a nice kick – all you do is mix it up until smooth. Then you need to resist the urge to eat it right off the spoon! No, just me? Okay, I’m weird! Then the filling is all of the Thai flavors, green onions, red bell pepper for crunch, shredded purple cabbage, cilantro, Greek yogurt for creaminess, and some previously cooked shredded chicken (I like to us store bought rotisserie chicken to keep things simple), and of course some of that super delicious peanut sauce!!!
Once those sweet potatoes come out of the oven and have cooled a little we cut each one open and stuff them with that chicken mixture and pop them back into the oven to warm up the filling. THEN you can top the with whatever you prefer, more of the peanut sauce is pretty much a requirement, and some roasted peanuts is a good choice, a squirt of lime is highly recommended, and you can also sprinkle on some cilantro and green onion – the more the merrier, I say!
Guys, these Thai Chicken Stuffed Sweet Potatoes with Peanut Sauce are insanely good. The creaminess of the filling mixed with the sweetness of the sweet potatoes is THE BEST! Plus the added salty, sweet, tangy peanut sauce drizzled on top – it’s like a flavor roller coaster for your taste buds!
I know you’ll love Thai Chicken Stuffed Sweet Potatoes with Peanut sauce, they are comforting, satisfying, veggie and protein packed, and super flavorful. They are great for a weeknight dinner when you’ve got a little extra time or meal prepping on the weekends because they do heat up rather nicely in the microwave or oven. I think these sweet potatoes would be a great thing to serve to guests. You could even get the sweet potatoes started in the oven and the peanut sauce and filling mixed up before your guests arrive. Then while they finish up baking in the oven your can be social and enjoy an appetizer or a drink. Once they are done cooking there won’t be much active work left to do. Dinner entertaining perfection! Who want’s to come over for some Thai Chicken Stuffed Sweet Potatoes with Peanut Sauce?!
You could serve these Thai Chicken Stuffed Sweet Potatoes with Peanut Sauce with my Mango Black Bean Quinoa Salad, Pineapple Salsa, or my Kale Thai Salad with Peanut Dressing for even more tropical Thai flavors!
For more delicious sweet potato meals, you’ll love my Sweet Potato Salmon Melts or my Greek Sweet Potato Boats.
Thai Chicken Stuffed Sweet Potatoes with Peanut Sauce
- Prep Time: 5 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 25 mins
- Yield: 4 to 6 1x
- Category: Entree, Chicken/Poultry
- Cuisine: Gluten Free, Refined Sugar Free, Soy Free
Description
Baked sweet potatoes stuffed with chicken, veggies, Greek yogurt for creaminess, and peanut sauce. Everything is topped with more peanut sauce, green onions, lime juice, peanuts, and cilantro! Comforting and delicious!
Ingredients
- 4 Medium Sized sweet potatoes, scrubbed and washed (use organic when possible)
- PEANUT SAUCE
- 1/2 cup creamy natural peanut butter (only ingredients should be peanuts and maybe salt)
- 2 tablespoons gluten free soy sauce (can sub coconut aminos if avoiding soy)
- 2 to 3 tablespoons honey
- 1 to 2 teaspoons fish sauce (optional)
- 1 to 2 teaspoons chili garlic paste
- Juice of 1 1/2 limes
- 1 inch fresh ginger, grated
- FILLING
- 3 green onions, chopped
- 1 red bell pepper, chopped
- 1/2 cup purple cabbage, shredded
- 2 tablespoons cilantro, chopped
- 1 cup previously cooked chicken, shredded (I like to use rotisserie chicken cooked at the store)
- 1/2 cup plain Greek yogurt (I used non fat)*
- 2 tablespoons gluten free soy sauce (can sub coconut aminos if avoiding soy)
- TOPPINGS
- Cilantro leaves
- Green onion, chopped
- Purple cabbage, shredded
- salted, roasted peanuts, roughly chopped
- Lime wedges for squeezing
- Peanut sauce (ingredients above)
Instructions
- COOK SWEET POTATOES:Preheat oven to 400 degrees Fahrenheit. Poke a few holes in each sweet potato, place them on a baking sheet. Roast for 45 minutes to 1 hour, cook time will depend on thickness of the sweet potatoes. Make sure to rotate them half way through. You will know they are done when you can insert a fork all the way through.
- MAKE PEANUT SAUCE: While the sweet potatoes are baking mix up the sauce. Add all of the ingredients to a small mixing bowl. Whisk together until well combined, taste and adjust seasoning as needed. Set aside.
- PREPARE INGREDIENTS FOR FILLING: Add all of the filling ingredients to a medium mixing bowl, including 1/4 cup + 2 tablespoons of the peanut sauce – reserve the remainder for topping the sweet potatoes – mix to combine.
- STUFF THE SWEET POTATOES: Once the sweet potatoes have baked and have cooled enough to handle use a sharp knife to cut each potato lengthwise. Gently push both ends of the potato inwards to create room for the filling. Use a spoon to transfer the chicken filling mixture to each potato until they are heaping and well stuffed. Depending on the size of your potatoes you may have some of the filling leftover, I enjoyed eating this as a cold chicken salad.
- BAKE STUFFED SWEET POTATOES: Reduce the oven too 350 degrees Fahrenheit. Place the stuffed sweet potatoes back onto the baking sheet. Bake for 15 to 20 minutes, or until the filling has warmed all the way through.
- SERVE: To serve the sweet potatoes garnish with a drizzle of the peanut sauce and cilantro and or the green onions. You can also top them with peanuts, and shredded purple cabbage and serve with a lime wedge for squeezing. Serve immediately.
Notes
*To keep this recipe dairy free you can try subbing the Greek yogurt for unsweetened, plain dairy free coconut yogurt or vegan mayonnaise.
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