Thai veggie stuffed sweet potatoes with spicy peanut sauce that can easily be made vegetarian/vegan by omitting the meat.
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.
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.
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.
The spicy peanut sauce is my favorite part, so you may want to make a double batch 😉 Enjoy!
Thai Veggie Stuffed Sweet Potatoes With Spicy Peanut Sauce
- Yield: 3-4 servings 1x
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
- 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
or 
if gluten-free
, more may be needed if you want it thinner
, more or less to taste (can also use a few pinches of crushed red pepper instead)Instructions
To Bake Sweet Potatoes:
- 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:
- 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.
- 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:
- 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:
- 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
You may also enjoy these similar recipes:
Teriyaki Noodle Stir-Fry
Simple Teriyaki Stir-Fry with Cauliflower Rice
Spiralized Sweet Potato Noodles
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!
I loved stuffed potatoes, but I’ve never tried sweet potatoes stuffed. These look awesome!
Wow! Those look delicious! So colourful.
Look at these beauties and loaded with flavor! Thanks for sharing!
I love all the colors! This looks really good.
This is such a great recipe! I loved how you’ve presented it! 🙂
I have never come across purple sweet potatoes, but they are beautiful! This sounds delish!
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 🙂
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!
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 🙂
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!
Stunning combination of colors and ingredients! Such a healthy and beautiful dish.
Thank you so much, Muna!
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!!
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!
I love Thai and this combo sounds amazingly delicious! Amazing clicks and colors 🙂
Thank you so much, Kushi!
Oh Joscelyn, I love this recipe! So much goodness. I enjoy purple sweet potato too. The texture is creamier than normal sweet potato.
Thank you, Christine! I did notice the creamier texture right away and the color of these are amazingly vibrant! They’re my new fave! 🙂
Such beautiful, vibrant colours! They look so delicious with the vegetables, too!
Thank you, Marsha! The colors were very vibrant and they were simple, yet delicious!
I love purple sweets and this topping is perfect. Love it!
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! 🙂
Man, what vibrant colors here! I didn’t know how healthy purple potatoes are. I will have to try these out.
They are really very beautiful, especially when cooked! I hope you like it, Raj!