4 medium sweet potatoes
1 pkg Thai Style Chicken Sausage, diced
1⁄2 c canned coconut milk
1⁄4 c smooth peanut butter
1 T soy sauce
1 T sriracha or some type of chili garlic sauce 1 t toasted sesame oil
1 t honey
1⁄2 t chili flake
1 clove garlic, minced
1 red bell pepper chopped
1 cup celery, chopped
1⁄4 t garlic powder
4 green onions, chopped
Small bunch cilantro, chopped
1⁄2 c slivered almonds, toasted
Preheat oven to 400. Poke a couple holes with a fork in each sweet potato. Bake for about 45 minutes or until the potatoes are tender when you poke them with a fork. When potatoes are about 15 minutes from being done, start on the filling. Place coconut milk, peanut butter, soy sauce, chili garlic sauce, sesame oil, honey, chili flake and garlic clove in a blender until well mixed. Season with salt and pepper to taste. Place a small amount of sesame oil in a pan and saute the red pepper and chicken sausage. Spinkle with garlic powder and season with salt and pepper to taste. Saute or 3-5 minutes or until the red pepper is softened. Add green onions and blended sauce and stir to mix together. Cut the sweet potatoes in half down the middle and fill with the chicken mixture. Garnish with a little extra sauce (if you have some), cilantro and toasted almonds.