Name: Baked sweet potatoes with Thai peanut chicken
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: serving
Cuisine: Ingredients
Ingredients: 4 sweet potatoes medium; vegetable oil; 125 ml coconut milk; 45 ml peanut butter; 15 ml soy sauce; 15 ml chilli sauce; 1 garlic cloves; 5 ml sesame oil; 5 ml honey; 5 ml dried chilli flakes; salt and freshly ground black pepper; 500 ml chicken cooked, chopped; 1 red pepper chopped; 2,5 ml garlic powder; salt and freshly ground black pepper; spring onion chopped; 1-2 spring onion chopped; roast peunuts roughly chopped

Recipe Disclaimer

Tap for method

Ingredients (18)

4	sweet potatoes — medium
	vegetable oil
125 ml	coconut milk
45 ml	peanut butter
15 ml	soy sauce
15 ml	chilli sauce
1	garlic — cloves
5 ml	sesame oil
5 ml	honey
5 ml	dried chilli flakes
	salt and freshly ground black pepper
500 ml	chicken — cooked, chopped
1	red pepper — chopped
2,5 ml	garlic — powder
	salt and freshly ground black pepper
	spring onion — chopped
1-2	spring onion — chopped
	roast peunuts — roughly chopped

Tap for ingredients

Method:

Preheat the oven to 180°C.

1. Basic baked sweet potatoes Wash the sweet potatoes well and pat dry. Pierce each potato several times with a fork.

2. Drizzle a little oil over the sweet potatoes and wrap each in foil. Put on a baking sheet and bake for 40 minutes.

3. Check if the sweet potatoes are soft by inserting a sharp knife into the middle. If they’re still hard, bake for another 20 minutes. Check halfway through.

4. Sauce Put all the ingredients except the salt and pepper in a blender and blitz until smooth. Season with the salt and pepper.

5. Filling Heat the oil in a medium pan, add the chicken, red pepper and garlic powder and season with salt and pepper. Sauté for about 5 minutes then add the spring onions and the sauce. Mix well.

6. To serve Either cut a thin length ways slice off each sweet potato or scoop out a shallow hollow in the middle. Top with the chicken mixture, spring onion and peanuts.