This delicious and super basic recipe was supplied to Starts at 60 by Mayver’s and includes only a few fresh ingredients to help you use up pantry staples in a fun and new way! These tasty jacket potatoes are perfect for the grandkids, but we bet they will become one of your new favourite snacks as well.
This recipe calls for sweet potatoes however if you prefer regular potatoes you can always go for them instead. It also adds some chillies to finish it off but the level of spice is completely up to you. Enjoy!
- 2 large sweet potatoes
- 1 tablespoon coconut oil
- 400g chicken mince
- 2 cloves of garlic, crushed
- 1 teaspoon ginger
- 2 tablespoon tamari
- 4 tablespoon dark roasted peanut butter or tahini
- 2 spring onions, thinly sliced, to serve
- 1 chilli, thinly sliced, to serve
- Micro herbs, garnish
- Preheat oven to 200C and line baking tray. Cook potatoes whole, for 60 minutes or until tender and soft when cut with knife.
- When there is 20 minutes to go, start making chicken satay. Heat coconut oil in fry pan and brown chicken mince. Add the garlic, ginger, tamari and peanut butter or tahini and mix to combine. Allow to simmer on low heat for 10 minutes. If mince is getting a little bit dry, add splash of chicken stock to help keep moisture in.
- Cut sweet potato in half and add half satay to each potato. Garnish each with half spring onion, half chilli and half micro herbs.