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Swimming Rama Loaded Sweet Potato
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Thai Loaded Sweet Potato

This Thai Loaded Sweet Potato recipe is a quick meal when you're running low on options. It has five main ingredients, one of which is rotisserie chicken to make things super easy. It's also paleo and Whole30, so is a healthy dinner option when you're craving Thai food. Put it on your dinner menu and see for yourself!
Cuisine Thai
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Calories 702kcal

Ingredients

  • 2 medium sweet potatoes less than 1 lb each
  • 1 tablespoon avocado oil or olive oil
  • 2 cloves garlic
  • 8 cups baby spinach
  • 2 cups shredded chicken
  • 2 tbsp ghee
  • salt to taste
  • ½ cup almond or sunshine sauce or peanut sauce if not on a Whole30

Instructions

Items Needed:

  • A fork
  • A sharp knife
  • Paper towels
  • A medium sized plate
  • A large pan
  • A wooden spoon or tongs
  • A measuring cup

Directions:

    For the potatoes:

    • Wash and scrub the outside of the sweet potatoes to clean them.
    • Using a fork or a sharp knife, poke holes into the sweet potato on each side. 12 to 15 holes is enough.
    • Wet two paper towels, squeezing out any excess moisture, then wrapping each sweet potato in a paper towel.
    • Place one sweet potato at a time on a plate in the microwave. Set the timer and cook for 4 minutes, then turn the sweet potato over and cook another 4 minutes. Check the potato for doneness by poking with a fork or sharp knife - the utensil should easily pierce into the middle of the potato. If it doesn't, continue cooking in 1 minute increments, checking the potato after each minute.
    • Set aside the first potato and repeat the process with the second.
    • When the potatoes have cooled slightly, use a sharp knife to slice them open. With a fork, mash up the inside a bit to make for easier eating. Place 1 tablespoon of ghee in each potato to melt, and season with salt as desired.

    For the filling:

    • While the potatoes are cooking, heat the avocado oil in a large pan over medium heat.
    • Press the garlic into the pan and stir for 30 seconds with a wooden spoon or tongs. Be sure to stir constantly so the garlic doesn't burn.
    • Place the baby spinach into the pan and start to stir around.
    • After the spinach has cooked down some (but not all the way - about 2 minutes), place the shredded chicken in the pan and mix it in. Cook the mixture until the spinach is all the way cooked, another 2-4 minutes.
    • Once the mixture is finished cooking, place half on top of each sweet potato.

    For the sauce:

    • Place the sauce into a microwavable container (or use a microwavable measuring cup) and cook for 15-20 seconds, enough to warm the sauce up.
    • Pour half of the sauce onto each sweet potato and serve.

    Notes

    *Notes: 
    - This recipe can easily be scaled down to 1 person, or up to however many you need.  
    - You can buy your own sauce or make your own sauce. If you want to make it, one of the best sauces I've had is Mel Joulwan's Sunshine Sauce: http://meljoulwan.com/2009/07/21/sunshine-sauce/

    Nutrition

    Calories: 702kcal | Carbohydrates: 45g | Protein: 40g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 147mg | Sodium: 1394mg | Potassium: 1434mg | Fiber: 7g | Sugar: 16g | Vitamin A: 29742IU | Vitamin C: 38mg | Calcium: 180mg | Iron: 5mg