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
Units
Scale
- 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.
