If you love sweet potatoes baked to perfection and smothered in a sinfully sweet Thai peanut sauce than you are in LUCK, my friend.
Most nights I just don’t have an excess amount of time to cook. So I’m always searching for quick and beginner-friendly vegan recipes for dinner. When I stumbled upon this combination of flavors I knew I found a winner – the flavors are complex yet delicate. Sweet yet sinfully spicy. Mouth-watering, if I must say, now that I’m writing about it!
In my opinion, this is a perfect balance of spiciness and sweetness. The textures? Forget about it.
I can’t say enough good things about these sweet potatoes! They are so filling too! I love how delicious and healthy they are – one bite and I immediately penciled them into my monthly rotating dinner menu!
They are also AWESOME for lunch. SO quick! If you’re in a hurry try these sweet potatoes baked and ready to eat in 15 minutes or less!
If possible, add some coconut whipped cream on top – trust me, it’s worth the extra 5 minutes! 😉
Spicy Thai Sweet Potatoes
These spicy Thai inspired sweet potatoes are surprisingly sweet and totally delicious!
Ingredients
- 2 sweet potatoes
- 1/2 c plant-based milk we used coconut
- 1/4 c smooth organic peanut butter
- 1 tbsp soy sauce
- 1/2 tsp sriracha sauce
- 1 tsp sesame oil
- 1 tsp honey
- 1/2 tsp crushed red pepper flakes
- 1 clove garlic minced
- 1/2 tsp sea salt
- 1 tbsp olive oil
- 1 red bell pepper chopped
- 3 green onions chopped
- pinch fresh cilantro
Instructions
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Wash the sweet potatoes and pierce with a fork a few times. Wrap with a paper towel and microwave for approximately 10 minutes or until they are cooked.
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While the potatoes are cooking, blend the milk, peanut butter, soy sauce, garlic sauce, sesame oil, honey, crushed red pepper, garlic and sea salt in a food processor until creamy. Set aside.
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Heat a skillet over medium heat and add the olive oil. Add the pepper and sauté for 5 minutes. Slowly add the chopped green onions and then add the sauce. Stir until it's creamy and remove from heat.
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Slice the sweet potatoes down the center and slowly drizzle the sauce over each potato.
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Top with coconut whipped cream and fresh cilantro and enjoy!
Notes & More
Recipe adapted.
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