Creamy Coconut and Sweet Potato Chicken Skillet

Heat one tablespoon of oil in a large skillet over medium heat. Add the diced sweet potato, season with salt and pepper, and cover with a lid. Cook for 8-10 minutes, stirring occasionally, until the cubes are fork-tender and lightly browned. Remove and set aside.

💡 Tip: Ensure your sweet potato cubes are uniform in size to guarantee even cooking.

Add the remaining oil to the same skillet. Sauté the scallions, garlic, and ginger until highly aromatic, then stir in the ground chicken. Cook until fully browned, breaking apart the meat with a spatula.

💡 Tip: Using dark meat ground chicken provides extra moisture and depth to the final sauce.

Pour in the coconut milk and return the cooked sweet potato to the pan. Simmer for 3 minutes to allow the flavors to meld and the sauce to thicken slightly.

💡 Tip: Adjust the heat to low if the coconut milk begins to boil too vigorously to prevent it from breaking.

Fold in the baby spinach until just wilted. Remove from the heat, stir in the fresh lime juice and cilantro, and season with additional salt or pepper to taste.

💡 Tip: Adding the lime juice off the heat preserves its bright, citrusy acidity.