Gluten Free Thai Stuffed Sweet Potato Skins Recipe
Servings: 6 potato skins
Calories: 225kcal
Ingredients
- 3 medium slender sweet potatoes
- ¼ cup creamy or no-stir Sunbutter
- Juice of 1 lime
- 1 tablespoon tamari or gluten-free soy sauce
- 1 tablespoon honey
- 1-2 tablespoons chili garlic sauce
- 1-3 tablespoons hot water
- 1 tablespoon olive oil
- 1 medium white or yellow onion diced
- 1 red bell pepper seeded, deveined, and diced
- 1 cup broccoli florets chopped
- 1 cup cooked chicken skin removed and meat diced
- Kosher or fine sea salt to taste
Instructions
- Preheat the oven to 400 degrees.
- Scrub the sweet potatoes and prick all over with a fork. Roast in the oven for 45-55 minutes or until tender. When done, cut in half and scrape out the flesh, leaving a border of about ½ inch all around and on the bottom. Place the flesh in a mixing bowl and mash with a fork. Leave the oven on.
- Combine the Sunbutter with the lime juice, tamari, honey, and chili garlic sauce. Add hot water, 1 tablespoon at a time, and stir until thinned out and creamy.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and red bell pepper, and cook until softened, 3-5 minutes. Add the broccoli and chicken plus about half the Sunbutter sauce. Cook, stirring occasionally, for about 3 minutes or until the broccoli is crisp-tender. Add this mixture to the bowl with the mashed sweet potato and stir to combine.
- Line a baking sheet with parchment paper or a silicone baking mat. Fill the sweet potato skins with the filling, place on the baking sheet, and cook for 10 minutes or until everything is heated through.
- Serve with the remaining sauce for drizzling on top.
Nutrition
Calories: 225kcal | Carbohydrates: 23g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 366mg | Potassium: 398mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9955IU | Vitamin C: 42.1mg | Calcium: 47mg | Iron: 1.5mg