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      Breakfast

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      Honey & Bacon Sprouts

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      Pimped up Prawn Cocktail

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      Mushroom & Egg Skillet

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      Eyeball Meatballs

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      Festive favs

      Honey & Bacon Sprouts

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      Festive favs

      Pimped up Prawn Cocktail

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      Festive favs

      Smashed Spuds with Truffle oil & Parmesan

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      Festive favs

      Christmas Hasselback Potatoes

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      Guest Recipes

      Finn’s Lean n’Green Smoothie Bowl

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      Guest Recipes

      Holly White’s Vegan Shepardless Pie

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Kitchen Essentials

      Pumpkin Marinara

      October 27, 2021

      Kitchen Essentials

      Sesame Cauliflower

      October 21, 2021

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      AirFryer Corn on the Cob

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      October 30, 2020

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Red Hot Sweet Potato Skins

written by thewonkyspatula November 18, 2014
Red Hot Sweet Potato Skins

I’m beginning to think that recipes involving Frank’s Red Hot get me way too excited!! I literally danced around my kitchen munching on these!!

This recipe is great for using up any left over chicken from a roast, or if you’re not sure what to do with some chicken thighs!

3 chicken thighs or any other kind of pre-cooked chicken
1 large sweet potato
1 avocado
1 clove of garlic – crushed
1/4 cup of Frank’s Original Red Hot
Coconut oil
Cracked black pepper
(Optional – salt)

Method:

  1. Pre-heat your oven to 200°c, pierce the sweet potato with a fork, wrap in tin-foil with a tiny splash of water and bake for 60-70 minutes – until soft.
  2. If cooking the chicken thighs from scratch, season the thighs and bake for 30-40 minutes, until the chicken is cooked through and the skin is golden and crispy, remove from the oven and set aside.IMG_5303
  3. Allow to potato to cool for about 20 minutes before slicing in half, scooping out the inside and chopping into bite sized pieces, season with black pepper.IMG_5315
  4. Heat a large pan with some coconut oil (roughly 1 tbsp) place the potato flesh side down and crisp for 3-4 minutes before doing the same on the opposite side, remove from the heat and set aside.IMG_5316
  5. Heat a small pan with 1/2 tsp of coconut oil, add the garlic, saute for roughly 1 minute before adding the smashed avocado, cook for a further 2-3 minutes before removing from the heat and placing on top of the skins.IMG_5327
  6. Tear the chicken away from the bone, heat a small dry pan and add the chicken, crisp it up before adding the hot sauce and cooking for 2-3 minutes until heated through.IMG_5324
  7. Pop the chicken on top of the avocado, serve and enjoy!!IMG_5345
    IMG_5331
Red Hot Sweet Potato Skins was last modified: September 3rd, 2017 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
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  • **Competition Time** Settling in really well into our new home ‍♀️‍♀️ and Kelkin Effervescent Zinc & Vitamin C is a major part of my morning routine! We all know that the best way to look after ourselves during these cooler months is by making sure we eat good food, move daily, get good sleep and stay hydrated... But sometimes, we all need a helping hand to boost our immune systems!! This is where Kelkin’s Vitamin C range takes centre stage – Personally I find the darker days leave me feeling a bit more tired than usual so Zinc & Vitamin
  • May’s recipes have landed on the App they’re packed full of flavour and ready for BBQ season Download the App now to get in on the goodness #thewonkyspatula
  • I am feeling a frittata packed full of veggies today!! This veggie frittata is one of my go tos, let me know if you try it!! 3-4 large eggs 1 avocado 8-10 Santini or cherry tomatoes 1 bell pepper Large handful of collard greens 1 tsp hot chili flakes (or more if you’re in the mood to spice things up!!) 1/2 tsp of garlic granules Small handful of fresh corriander Oil of your choice Pinch of coarse salt 1. Preheat your oven to 180°c/360°F. 2. Dice the avocado, half the tomatoes, and cut the pepper into small chunks. 3. Heat
  • I ADORE Sweet Potato Wedges, in every way possible, the tahini drizzle on these bad boys has transformed how I will eat sweet potato from now on! Head to my stories for the recipe #thewonkyspatula
  • After a crazy couple of months - hit pause for the week, enjoyed some ☀️ lots of s and plenty of laughs Here’s to another year on the #thewonkyspatula
  • Starting off this Monday with a Bang!! Bang Bang Shrimp that is! Super simple, incredibly delicious and I just cannot wait for as many of you to make it as possible. Check out the link with all of the instructions on my stories #thewonkyspatula
  • Friday night and I’m feeling some red hot turkey meatballs Have you tried them yet? Link to the recipe on my stories #thewonkyspatula
  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to

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