3 medium, slender sweet potatoes
1/4 cup SunButter, any smooth variety
Juice of 1 lime
1 tablespoon tamari or gluten-free soy sauce
1 tablespoon honey
1 to 2 tablespoons chili garlic sauce
1 to 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
- Heat the oven to 400°F.
- Scrub the sweet potatoes and prick all over with a fork. Roast in the oven for 45 to 55 minutes or until tender. When done, cut in half and scrape out the flesh, leaving a border of about 1/2 inch all around and on the bottom. Set sweet potato skins aside. Leave the oven on.
- Place the flesh in a mixing bowl and mash with a fork.
- In bowl, 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. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and red bell pepper, and cook until softened, 3 to 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.
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.