Preheat oven to 350 F.
Place the sweet potatoes in the microwave on a heat proof dish on high for about 8-10 minutes, or until very tender when pricked with a fork. Once cool enough to touch, cut in half lengthwise and scoop out the insides into a bowl, leaving a thin shell around the edges.
In a small saucepan heat the coconut oil over medium heat. Add in the garlic and ginger and stir until fragrant, about 1 minute. Add in the peanut butter, broth, tamari, coconut sugar, lime and sesame oil and reduce the heat to low. Stir until very smooth then remove from the heat.
Add the chicken, broccoli, snap peas and ¾ of the sauce to the sweet potato flesh, along with a generous pinch each of salt and pepper, to taste.
Stuff the sweet potato shells with the mixture, then place them in the oven for about 15 minutes until the skin gets lightly crispy and the mixture warms through.
To serve, drizzle with the remaining peanut sauce, add sriracha to taste, and garnish with green onions and crushed peanuts.