Lately, I have been really into stuffing delicious things, such as squash or potatoes, with other delicious things, like chicken, sausage and/or wild rice! I don’t know why I have been so into this lately, maybe because there is so much fresh produce- acorn and spaghetti squashes and there are always vitamin packed sweet potatoes at the market!

I have also been eating more of Paleo-ish diet (although I still enjoy bread, pasta and cheese on a regular basis- I have been eating it less and trying to come up with alternative recipes!) These Thai chicken stuffed sweet potatoes are a perfect week night meal. First, using rotisserie chicken is my favorite trick for cooking with chicken- pick one up at the store and the hard part is done! Also putting the sweet potato in the microwave for a few minutes before popping it in the oven helps shorten the baking time. The almond butter and chili garlic sauce gives the chicken a little nutty/ spicy kick and the water chestnuts give the dish a delicious crunch! Fast, easy and flavorful this will become one of your favorite new meals! Enjoy!

Thai Chicken Stuffed Sweet Potatoes (Click for printer friendly version)

(Serves 4) (Paleo & Gluten Free)

Ingredients:

• 4 medium, round sweet potatoes

• ½ cup canned full fat coconut milk

• ¼ cup smooth almond butter

• 1 tablespoon gluten free soy sauce

• 1 tablespoon chili garlic sauce (or sriracha)

• 1 teaspoon sesame oil

• 1 teaspoon honey

• ½ teaspoon red pepper flakes

• 1 minced garlic clove

• pinch of salt

• 1 tablespoons of sesame oil, to grease the pan

• 2 ½ cups chopped cooked chicken (I used rotisserie chicken)

• 1 red bell pepper, chopped

• 1 8oz can sliced water chestnuts, drained

• ¼ teaspoon garlic powder

• salt and pepper, to taste

• 4 green onions- white and green parts, chopped

• small handful of cilantro, roughly chopped

• handful slivered almonds, toasted

Directions:

1. Preheat oven to 400 degrees.

2. Poke a couple holes with a fork in each sweet potato. Place them in the microwave for 4 minutes. Remove them from the microwave and wrap each potato in foil and place in oven and bake for about 30-45 minute, until potato is soft when pierced with a fork. (Microwaving them ahead of time reduces the time you have to cook them in the oven!)

3. When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, almond butter, soy sauce, chili garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt in a blender and puree until well mixed.

4. Place a small amount of sesame oil in a large sauté pan over medium heat. Add red bell pepper and water chestnuts and sauté for about 3 minutes. Add the chopped chicken, sprinkle with garlic powder and a bit of salt and pepper. Saute for another 3-5 minutes then add green onions and the sauce and mix well with the chicken (reserve ¼ cup of sauce to drizzle over the top of the potatoes).

5. Cut all 4 sweet potatoes down the middle, fill with the chicken mixture, topped with extra sauce, cilantro and almonds.

Slightly adapted from PaleOMG.