Satay stuffed sweet potato

Prep time
Cook time

We added a twist to chicken satay, instead of stirring in the sweet potato to the stew we bake it and stuff it with the chicken stew.


  • 4 sweet potatoes
  • 3 Tbsp (45 ml) oil
  • 1 onion, sliced
  • 8 chicken thighs, cubed
  • 1 red pepper, chopped
  • 2 garlic cloves, chopped
  • 5cm ginger grated
  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) chilli powder
  • 80g no sugar smooth peanut butter
  • 2 cups (500 ml) chicken stock
  • Handful of coriander, chopped
  • 30g peanuts, chopped


  1. Preheat oven to 180°C.
  2. Prick small holes all over the unpeeled sweet potato using a fork.
  3. Place the sweet potatoes on a baking sheet and rub oil over each. Bake for 40 minutes or until soft.
  4. Sauté onions in oil in a saucepan over medium heat for 3 minutes.
  5. Add chicken and brown for 5 minutes. Tip in peppers garlic, ginger, coriander, and chilli over the chicken stirring for 5 minutes.
  6. Mix peanut butter and hot chicken stock in a jug. Pour the peanut butter mixture over the chicken. Simmer for 20 minutes.
  7. Slice the sweet potato lengthways, halfway to make a pocket. Spoon the chicken mixture inside the pocket.
  8. Sprinkle with chopped peanuts and fresh coriander. Serve.