This is one of those recipes where I started making it and thought, “I’m really not sure how this is going to turn out? It’s either going to be really yummy OR really yucky!” Thankfully it was delicious and probably going to be one of those recipes I repeat OFTEN! It does take a while to make, but only because baking a sweet potato takes forever! Other than that, it’s super easy, and the sauce totally makes this dish delish!
Yields: 4 servings
- 4 medium sweet potatoes
- 1/2 cup coconut milk
- 1/4 cup smooth almond butter
- 1 tbsp coconut aminos
- 2 heaping tbsp red curry paste
- 1 tsp sesame oil
- 1 tbsp honey
- 1/2 tsp red pepper flakes
- pinch of salt
- 2-3 cups chopped or shredded chicken (feel free to use a rotisserie if you want)
- 1 bell pepper (any color – I used orange), chopped
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 1-2 tbsp fresh ginger, minced
- salt and pepper to taste
- 3 green onions, chopped
- handful of roasted cashews, chopped
- 1 tbsp olive oil
1. Preheat oven to 400 degrees.
2. Wrap sweet potatoes in foil (I drizzed a little olive oil on each one and sprinkled some salt on them before I wrapped them up… totally optional). Bake for 1 hour. I didn’t use a rotisserie chicken, so I had to cook and shred my chicken while my potatoes cooked.
3. When sweet potatoes have 15 minutes left to cook, begin to make the rest. Place the coconut milk, almond butter, soy sauce, curry paste, sesame oil, honey, red pepper flakes, and salt in a blender and puree until well mixed. Pour into a bowl and set aside.
4. In a large skillet over medium heat, heat the olive oil. Add onion, garlic, ginger, and bell pepper and saute until translucent…about 5 minutes. Add chicken and mix until well combined
5. Cut your sweet potatoes down the middle and fill with the chicken mixture. Drizzle the sauce on top of chicken and garnish with green onions and cashews.
6. I served this with a side salad…It was superb! One of my favorite meals!