This is Tonya and Mel’s variation from the paleomg.com blog
3 medium-ish sized yams
1/2 c coconut milk
1/4 c almond butter
1 tbsp coconut aminos
1 tbsp sriracha (or whatever hot sauce you happen to have)
1 tsp sesame oil
1 tsp honey
1/2 tsp red pepper flakes
1 clove minced garlic
Pinch of salt
Tbsp or so of coconut oil
Chopped chicken (the recipe calls for 2 c but I think I used more than that. Knowing this was going to be for 3 servings and that I wanted roughly 85g per serving I measured out 255g of chicken and divided up the sauce and chicken into 3 even-ish portions)
1 diced red pepper
1/4 tsp garlic powder
Salt and pepper to taste
3 chopped green onions
Cilantro and chopped roasted cashews to garnish
1. Poke some holes in your yams and wrap them in tinfoil. Bake at 400 for about an hour.
2. When yams have about 15 min left to bake, start to make the topping goodness. Put coconut aminos, almond butter, coconut milk, hot sauce, sesame oil, honey, red pepper flakes, garlic, and salt in a blender and blend.
3. Heat up your coconut oil. Add chicken and red pepper and season with garlic powder and a little salt and pepper. Sauté for about 5 min and add green onions and sauce, mix it all up.
4. Cut yams in half, fill with chicken yumminess and top with cilantro and cashews.
5. Eat it up, yum!!!”