Thai Chicken Stuffed Sweet Potatoes

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4.9 from 39 reviews


  • 3 medium, round sweet potatoes or yams
  • 1/2 cup canned full fat coconut milk
  • 1/4 cup smooth almond butter
  • 1 tablespoon coconut aminos or gluten free soy sauce
  • 1 tablespoon chili garlic sauce (or sriracha)
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon red pepper flakes
  • 1 minced garlic clove
  • pinch of salt
  • couple tablespoons of oil, to grease the pan (coconut oil, etc.)
  • 2 cups chopped cooked chicken (I used rotisserie chicken)
  • 1 red bell pepper, chopped
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 3 green onions, chopped
  • small handful of cilantro, roughly chopped
  • handful of chopped roasted cashews


  1. Preheat oven to 400 degrees.
  2. Poke a couple holes with a knife in each sweet potato. Wrap the potato in foil and place in oven and bake for 1 hour to 1 hour and 15 minutes, until potato is soft.
  3. When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, almond butter, coconut amines, 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 oil in a large sauté pan over medium heat. Add chopped chicken, red bell pepper and sprinkle with garlic powder and a bit of salt and pepper. Saute for about 5 minutes then add green onions and the sauce and mix well with the chicken.
  5. Cut all 3 sweet potatoes down the middle, fill with the chicken mixture, topped with cilantro and cashews.