October 03, 2014

thai loaded sweet potatoes

  These make a delicious vegetarian meal, but also would be perfect for grilled teriyaki chicken or shrimp!  The flavors work so well together and make for a fun, new dish to try. 

Servings 4-6
Total Time 1 hour 40 minutes (most of this time is inactive baking)

  • 4-6 large sweet potatoes (one per person)
  • 3 large carrots, grated
  • 1 bunch green onions, chopped
  • 1 cup minced fresh cilantro
  • sriracha 

peanut sauce (these amounts are for 6 adult servings, when I made this I halved it since my 3 kids didn't use as much as I did... but I'm going to warn you... it addictive so don't worry about having extra!)

  • 1 cup natural peanut butter
  • 3/4 cup canned coconut milk
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sriracha
  • 2 tablespoons honey (or agave)
  • 2 tablespoons bragg's liquid aminos (or tamari)
  • 2 tablespoons rice vinegar
  • 2 garlic cloves
  • 2 limes, juiced and zested


Preheat oven to 350 degrees F.

Scrub the potatoes under cold water and dry thoroughly. Prick with a fork a few times.  Wrap each potato with foil and place in the oven.  Bake for about 90 minutes or until they are soft in the center.

Place all of the peanut sauce ingredients in a blender or food processor and process until smooth.

When the potatoes are done baking, use a fork to poke a line down the top-middle of the potato. Gently pinch and pull each side (like opening a bag of snacks) to pop the potato open. Drizzle peanut sauce on the warm potato, then pile on the toppings and finish with a final drizzle of peanut sauce and sriracha, if you like.


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