1. Preheat the oven to 200c and line a baking tray. Cook the two potatoes whole, for 90 minutes or until tender and soft when cut with a knife
  2. When there is 20 minutes to go for the potatoes, start making the chicken satay.
  3. Heat the coconut oil in a frying pan and brown the 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 your mince is getting a little bit dry, add a splash of chicken stock or water to help keep the moisture in.
  4. Cut each sweet potato in half and add half the satay sauce to each potato. Garnish each with half the spring onion, half the chilli and half the micro herbs