This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NewYearNutrition #CollectiveBias

These Chicken Stuffed Sweet Potatoes with Creamy Ranch Dressing are Paleo-diet friendly, but are a great way to enjoy comfort food at it’s best no matter what diet you’re following!

It’s no secret that I don’t do “diets.” Don’t get me wrong, I watch what I eat. In fact, since the new year I’ve been keeping a food and exercise journal to make myself accountable. It’s been helping me make smart decisions. So, although I’m not on a Paleo or Keto diet and I’m not measuring out my foods Whole30 style, I definitely appreciate those making that commitment.

And, as I’ve been doing my best to reduce simple carbs in my diet and to make mindful eating choices, I’ve found myself inevitably drawn to recipes that are Paleo-inspired. On a paleo diet, there are few processed foods, no wheats, and dairy is mostly eliminated.

As a rule of thumb, it’s a good methodology for healthful eating, and it’s the inspiration behind one of my new favorite recipes – a simple chicken stuffed sweet potato, turned “WOW” with a creamy ranch dressing that’s drizzled on top. Dang it’s good.

Instead of buttermilk or cream, we’re using coconut milk as the base of this tasty ranch dressing. With Thai Kitchen coconut milk which contains only three pure ingredients: coconut milk, water, and guar gum, this dressing is everything you want it to be. Thick and creamy, with the perfect amount of tang and herbs. Coconut milk is a natural, vegan source of MCTs and is gluten-free, dairy-free, Paleo, and vegan.

Chicken Stuffed Sweet Potatoes with Creamy Ranch Dressing

Begin by baking the sweet potatoes. Preheat the oven to 425°F. Line a baking sheet with foil. Scrub four sweet potatoes and pierce them with a knife. Cook for 40 minutes, or until a knife inserted in the center pierces the potato easily. Remove from the oven and allow to cool slightly. If your diet does not allow for sweet potatoes, you can use lettuce wraps instead for the chicken and dressing!

To make the dressing, we start with making a basic mayonnaise. Add egg, mustard, vinegar, and salt to your high-powered blender and process for 20 seconds. Scrape the sides and bottom of the bowl, and turn the blender back on, removing the center cap. Begin to slowly add the oil in tiny drops until about a quarter of the oil has been added. Once the mixture is begins to thicken add the remaining oil in a thin stream.

When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste for seasoning then add salt or extra vinegar to taste. If the mayo seems too thin, slowly stream in more oil with the blender running until thick. Remove 1/4 cup of the mayo and reserve for another purpose; about 3/4 cup of mayonnaise should remain in the blender. To it, add the coconut milk, parsley, dill, oregano, salt and pepper. Process until smooth.

Cut open the potatoes and top with cooked chicken. Pour ranch dressing over top and sprinkle with hot sauce. Serve immediately. Use the leftover dressing for veggie sticks, salads, and more!

Chicken Stuffed Sweet Potatoes with Creamy Ranch Dressing

Yield: 4 servings

These Chicken Stuffed Sweet Potatoes with Creamy Ranch Dressing are Paleo-diet friendly, but are a great way to enjoy comfort food at it's best no matter what diet you're following!

Ingredients

4 sweet potatoes (or lettuce wraps, if preferred)
2 cups cooked chicken
1 egg, room temperature
1 Tbsp. mustard
1 Tbsp. white wine vinegar
1 cup neutral flavored oil
1 can Thai Kitchen coconut milk
1 tsp. dried parsley
1 tsp. dried dill
1 tsp. dried oregano
salt and pepper to taste
Paleo friendly hot sauce, optional

Instructions

Begin by baking the sweet potatoes. Preheat the oven to 425°F. Line a baking sheet with foil. Scrub four sweet potatoes and pierce them with a knife. Cook for 40 minutes, or until a knife inserted in the center pierces the potato easily. Remove from the oven and allow to cool slightly. If your diet does not allow for sweet potatoes, you can use lettuce wraps instead for the chicken and dressing.
To make the dressing, we start with making a basic mayonnaise. Add egg, mustard, vinegar, and a pinch of salt to your high-powered blender and process for 20 seconds. Scrape the sides and bottom of the bowl, and turn the blender back on, removing the center cap. Begin to slowly add the oil in tiny drops until about a quarter of the oil has been added. Once the mixture is begins to thicken add the remaining oil in a thin stream.
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste for seasoning then add salt or extra vinegar to taste. If the mayo seems too thin, slowly stream in more oil with the blender running until thick.
Remove 1/4 cup of the mayo and reserve for another purpose, about 3/4 cup of mayonnaise should remain in the blender. To it, add the coconut milk, parsley, dill, oregano, salt and pepper. Process until smooth.
Cut open the potatoes and top with cooked chicken. Pour ranch dressing over top and sprinkle with hot sauce. Serve immediately. Use the leftover dressing for veggie sticks, salads, and more!

Coconut milk isn’t just for Thai Food! With mild flavor and creamy texture, it’s a delicious, good-for-you alternative to dairy milk and other plant-based milk products. Replace heavy cream with coconut milk for Paleo and Keto recipes. Add it to smoothies for a non-dairy upgrade, or use it in your oatmeal or coffee!

Thai Kitchen Coconut Milk is available in Regular, Lite (60% less calories and fat than regular coconut milk), Organic, and Organic Lite (USDA Organic certified). Click here to purchase Thai Kitchen Coconut Milk directly from Amazon!