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Wife Mama Foodie

Making Healthy Taste Good

January 22, 2016

Thai Veggie Stuffed Sweet Potatoes

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Thai veggie stuffed sweet potatoes with spicy peanut sauce that can easily be made vegetarian/vegan by omitting the meat.

Thai Veggie Stuffed Sweet Potatoes With Spicy Peanut Sauce
Stuffed potatoes make a simple and healthy meal any night of the week! They are naturally grain and gluten free, yet still filling and hearty as a meal.

I decided to make a chicken and veggie stir-fry with a spicy peanut sauce to top these potatoes, but you could easily omit the chicken and add some extra veggies to make this vegan/vegetarian. The sweetness of the potatoes, savory flavors in the stir-fry and the spicy/tangy peanut sauce all complemented each other very well.

Thai Veggie Stuffed Sweet Potatoes With Spicy Peanut Sauce
Thai Veggie Stuffed Sweet Potatoes With Spicy Peanut Sauce
I happened upon these gorgeous purple sweet potatoes at the grocery store and I just had to buy them for something! The interior is creamy and sweet when cooked and the naturally vibrant purple flesh is made by the phytochemical, anthocyanin, which also gives blueberries their antioxidant rich pigment.

They’re not the easiest to find, so feel free to use any sweet or white potato in this recipe if they don’t carry the purple variety in your grocery store.

Thai Veggie Stuffed Sweet Potatoes With Spicy Peanut Sauce
The nice thing about vegetable stir-fries, is that you can pretty much use any veggie you have on hand. Feel free to substitute some of these for other  veggies, like zucchini, squash, broccoli, or kale.

Thai Veggie Stuffed Sweet Potatoes With Spicy Peanut Sauce

The spicy peanut sauce is my favorite part, so you may want to make a double batch 😉 Enjoy!

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Thai Veggie Stuffed Sweet Potatoes With Spicy Peanut Sauce


  • Author: Joscelyn Abreu
  • Yield: 3-4 servings 1x
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Description

Tender sweet potatoes stuffed with a delicious blend of stir-fried veggies and chicken, topped with a spicy peanut sauce. Can easily be made vegetarian/vegan by omitting the meat.


Ingredients

Scale
  • 3–4 sweet potatoes, scrubbed clean (I used purple sweet potatoes, but any potato will do. One per person)
  • 2–3 tablespoons cooking oil, divided (I like avocado or coconut oil)
  • 1 lb. boneless/skinless chicken breast, cut into bite-size strips (about 2 or 3 breasts) Omit for vegan/vegetarian version.
  • 1 small red bell pepper, sliced
  • 2 large carrots, peeled and cut into matchsticks
  • 1/2 small head red or green cabbage, sliced thin (about 1–1.5 cups)
  • 1 small red onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ginger, finely minced
  • 2 cups fresh spinach leaves, washed and dried
  • 1 cup cooked edamame, shelled
  • juice of 1/2 lime
  • salt and pepper, to taste
  • 1/4 cup chopped cilantro, optional garnish
  • chopped green onion, optional garnish

Spicy Peanut Sauce:

  • 1/2 cup natural peanut butter
  • 1/3 cup low sodium soy sauce – use tamari or coconut aminos if gluten-free
  • 1/4 cup apple cider vinegar
  • 1/4 cup canned, full-fat coconut milk, more may be needed if you want it thinner
  • 2–4 tablespoons honey, to taste
  • 1/2–2 tablespoons sriracha sauce, more or less to taste (can also use a few pinches of crushed red pepper instead)
  • 2 teaspoon minced garlic
  • 1 teaspoon ginger, finely grated

Instructions

To Bake Sweet Potatoes:

  1. Preheat oven to 325ºF. Coat the skin of the potatoes with a little oil or butter before baking. Pierce a few times with a fork or knife and wrap in foil. Place on a baking sheet and bake for 90 minutes, or until fork-tender. Alternatively, you can microwave potatoes in a covered microwave safe glass dish with a splash of water at the bottom to help steam. Cook on medium or medium-high power between 7-10 minutes per potato. Check every few minutes and remove when fork-tender. Don’t overcook.

To Make Stir-Fry:

  1. In a large pan or wok add 1 tablespoon cooking oil and sauté chicken over medium-high heat for 3-4 minutes, until center is no longer pink. Season with salt and pepper and remove to a covered dish.
  2. Return the pan to the heat and add an additional drizzle of oil, if needed. Add bell pepper, carrots, cabbage, and onions to the pan and sauté for 2-3 minutes. Stir in garlic, ginger and cook a few more minutes until carrots are almost tender. Mix in spinach, edamame, and return cooked chicken to the pan. Squeeze lime juice over the veggies, sprinkle with salt & pepper, and stir to coat. Continue to cook until spinach is wilted, about 1-2 minutes.

To Make Peanut Sauce:

  1. In a medium bowl or blender, mix together all listed sauce ingredients from peanut butter to ginger. Add additional coconut milk to thin and adjust seasonings to taste after blending (extra spice, honey, etc.)

Putting It Together:

  1. Cut a slit lengthwise down each potato, open and fluff the inside with a fork. Drizzle some peanut sauce into each potato and top with a generous serving of the stir-fry. Drizzle additional peanut sauce onto each stuffed potato and serve.
  • Category: Meal, Healthy

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Filed Under: All Recipes Tagged With: Asian, Chicken, Dairy Free, Gluten-Free, Grain Free, Peanut Sauce, Purple Potato, Sweet potatoes, Thai, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Gina says

    February 3, 2016 at 8:58 pm

    I love purple sweet potatoes, they are so sweet and creamy! As a kid, we used to eat them as a snack by just boiling them whole with the skin on until done, then slicing and enjoying. It was such a treat and little did we know that they were healthy as well! Great recipe and thanks for taking me down memory lane!

    Reply
  2. Tara says

    January 28, 2016 at 7:05 am

    I loved stuffed potatoes, but I’ve never tried sweet potatoes stuffed. These look awesome!

    Reply
  3. Bev & Samantha from REINSPIRED Decor says

    January 27, 2016 at 10:26 pm

    Wow! Those look delicious! So colourful.

    Reply
  4. Felesha says

    January 27, 2016 at 8:32 pm

    Look at these beauties and loaded with flavor! Thanks for sharing!

    Reply
  5. Crystal // Dreams, etc. says

    January 27, 2016 at 1:18 pm

    I love all the colors! This looks really good.

    Reply
  6. Aishwarya S says

    January 27, 2016 at 11:35 am

    This is such a great recipe! I loved how you’ve presented it! 🙂

    Reply
  7. Sylvia says

    January 27, 2016 at 9:53 am

    I have never come across purple sweet potatoes, but they are beautiful! This sounds delish!

    Reply
  8. Harriet Emily says

    January 26, 2016 at 4:21 am

    These are soooooo pretty!!! I’ve always wanted to try a purple sweet potato, they look so amazing! The spicy peanut sauce sounds incredible too. Spicy peanut sauce is my favourite! I can’t wait to try these 🙂

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 10:54 pm

      Thanks, Harriet! You’d love them, they’re so creamy and delicious! The spicy peanut sauce is a meal in itself, haha! I could eat it with a spoon! Enjoy the rest of your week, sweet friend!

      Reply
  9. Stephanie | Mrs Tea & Mr Coffee says

    January 25, 2016 at 11:56 am

    These photos! So gorgeous! I love new ways to use up those extra potatoes that I always have lying around. And I love anything with peanut butter on top. Can’t wait to try these, although I’m sure mine won’t be quite as pretty as yours 🙂

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 10:46 pm

      Thank you, Stephanie! I agree, I love anything with peanut butter on top 🙂 These veggies are so photogenic, I really didn’t have to do anything but snap the pic, haha! Thanks for stopping by!

      Reply
  10. Muna Kenny says

    January 24, 2016 at 11:50 am

    Stunning combination of colors and ingredients! Such a healthy and beautiful dish.

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 9:25 pm

      Thank you so much, Muna!

      Reply
  11. Stacey @ Stacey Homemaker says

    January 23, 2016 at 12:47 pm

    These are the most beautiful potatoes I’ve EVER seen! I love purple potatoes, but my store only ever carries the little ones. I want these big ones so I can recreate your beautiful recipe!
    Maybe I could mash up the little ones and make mashed potato bowls with all these veggies and your yummy peanut sauce? I’ll eat it!!!
    BTW – love your pictures, absolutely stunning!!

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 8:12 pm

      These potatoes are so pretty, Stacey! My store usually has very little and scrawny potatoes too, but I dug through the whole pile to find these 3 decent sized potatoes for this recipe, haha! It was totally worth it though..I love these potatoes, but I do think next time I’ll just mash or roast them to make it easier. I could eat that peanut sauce straight from the jar it’s that good!
      Thank you for your sweet words, my friend! I always appreciate your encouragement!

      Reply
  12. kushi says

    January 22, 2016 at 9:04 pm

    I love Thai and this combo sounds amazingly delicious! Amazing clicks and colors 🙂

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 8:04 pm

      Thank you so much, Kushi!

      Reply
  13. Christine | Vermilion Roots says

    January 22, 2016 at 8:27 pm

    Oh Joscelyn, I love this recipe! So much goodness. I enjoy purple sweet potato too. The texture is creamier than normal sweet potato.

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 8:04 pm

      Thank you, Christine! I did notice the creamier texture right away and the color of these are amazingly vibrant! They’re my new fave! 🙂

      Reply
  14. Marsha | Marsha's Baking Addiction says

    January 22, 2016 at 6:02 pm

    Such beautiful, vibrant colours! They look so delicious with the vegetables, too!

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 8:00 pm

      Thank you, Marsha! The colors were very vibrant and they were simple, yet delicious!

      Reply
  15. deb says

    January 22, 2016 at 4:34 pm

    I love purple sweets and this topping is perfect. Love it!

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 7:58 pm

      Thanks, Deb! I love purple potatoes too, unfortunately they’re sometimes difficult to find around here. If only I knew how to garden, I’d attempt to plant some! 🙂

      Reply
  16. RAJ says

    January 22, 2016 at 3:11 pm

    Man, what vibrant colors here! I didn’t know how healthy purple potatoes are. I will have to try these out.

    Reply
    • Joscelyn | Wifemamafoodie says

      January 26, 2016 at 7:56 pm

      They are really very beautiful, especially when cooked! I hope you like it, Raj!

      Reply

Trackbacks

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  3. Stir-Fried Sweet Potato Noodles & Vegetables (Japchae) - Wifemamafoodie says:
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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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