Gluten Free Thai Stuffed Sweet Potato Skins Recipe
For better or worse, football season is coming to a close pretty soon. Which means there is a BIG football game coming up. Which means there will be football-watching food. Usually, football-watching food is pretty unhealthy, albeit pretty darn tasty. This year, I propose making a few swaps to make food a little healthier while still being really tasty. My Gluten Free Thai Stuffed Sweet Potato Skins Recipe ought to do the trick.
I took the concept of potato skins and made a few swaps that resulted in a lighter, healthier version while still being ever-so-tasty.
First of all, I swapped white potatoes for sweet potatoes, which contain more dietary fiber, Vitamin A, and potassium than white potatoes. Secondly, instead of loading the potatoes up with bacon, butter, and sour cream, I loaded them up with veggies and chicken. Finally, I completely ditched the cheese and opted for a really tasty Thai-style sauce to bring the whole thing together. And I kept the sauce nut-free by using Sunbutter instead of peanut butter.
I was able to get my hands on some purple sweet potatoes at Whole Foods and I just love that rich color. Purple sweet potatoes have more antioxidants than the orange or white variety but if you can’t find any, go with the orange variety. And try to buy long, slender potatoes for this recipe if you can.
Some other ways to make game day healthier without sacrificing the fun is to make baked or grilled chicken wings instead of fried (and skip drenching them in butter and hot sauce after they are cooked), swap out sour cream in creamy dips with low-fat Greek yogurt, and swap potato chips with gluten free, non-GMO popchips that are delish and come in all sorts of flavors. If you like chili on game day (and who doesn’t?) make yours with ground turkey or buffalo – and load it up with beans and veggies.
I hope your teams wins this game day. But win or lose, this Gluten Free Thai Stuffed Sweet Potato Skins Recipe is bound to score big with your friends and family.
Oh, and as much as you may like the halftime commercials, halftime is a great time to get out and toss a football around; it will help you burn up some of those calories you consume while watching the game. And it is fun – or so I am told.
- 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
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.
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