These Thai-Style Stuffed Sweet Potatoes are filled with Peanut-Ginger Tempeh, sautéed garlic and ginger, cilantro, and red bell peppers. All topped with a Thai Peanut Sauce for a delicious vegan and gluten-free meal.
This post was originally published 11/4/2013. Last updated 2/27/2019
Do you love sweet potatoes?
I do! I do! If you’ve been following along for a while, this is probably something you already know. Some of my most loved recipes on this blog are vegan sweet potato recipes such as this Sweet Potato Curry, Spiralized Sweet Potato Salad, and of course, the ever so popular Vegan Sweet Potato Casserole.
You probably also know that I love Thai food. Among the recipes I make for My Darling Vegan, Thai food might be the most represented. What’s not to love? Fresh, creamy, hot, and zesty, it’s the perfect combinations of flavors.
Because of my love for sweet potatoes and Thai food, I figured it was time to revisit this ancient recipe that dates back all the way to 2013. Thai-Style Stuffed Sweet Potatoes – a delicious recipe in desperate need of revitalization.
These vegan stuffed sweet potatoes are loaded with all the good stuff. Filled with peanut ginger tempeh and sautéed peppers, garlic, and ginger, these delicious flavors are mixed together with a creamy sweet potato curry filling and topped with fresh herbs for an incredible vegan and gluten-free meal. I think you’re going to love it!
How to make Thai-Style Stuffed Sweet Potatoes
These tempeh stuffed sweet potatoes are fairly easy to make but they do require an hour in the oven so keep that in mind as you prepare for dinner.
Step one – bake the sweet potatoes
With a fork, poke a few holes in the potatoes to release the pressure. Place the sweet potatoes on a baking sheet and bake for 60 minutes, flipping halfway through. Bake until they are soft; a fork should easily pierce the middle of the sweet potato.
While the sweet potatoes are cooking, let’s take a look at the rest of the recipe.
Step Two – Make the Tempeh
While the potatoes are roasting, whip together a batch of Thai Peanut Sauce. This will be divided. Half of the Peanut Sauce is for the tempeh and the other half will be drizzled over the sweet potatoes before serving. For this recipe, I add about 1 extra tablespoon of water to the peanut sauce so that it is a bit lighter.
Fully coat the tempeh in peanut sauce. Heat the coconut oil over medium-high heat. When it’s hot, add the tempeh, sautéing while stirring often until it’s lightly brown on all sides. Remove the tempeh from the sauté pan, wipe down the pan, and sauté the red peppers, garlic, and ginger until they are soft and fragrant.
Toss in the tempeh and set aside.
Step Three – Fill and top the potatoes
Once the potatoes are soft, remove them from the oven and cut them down the middle lengthwise. Let them cool about 10 minutes before gently scooping out the center, leaving about 1/2″ around the walls of the sweet potato for structure.
Place the sweet potato filling in a bowl along with coconut milk, lime juice, and red curry paste and blend with a handheld mixer until creamy and smooth. Fold in the tempeh/pepper mixture and gently spoon the filling back into the sweet potato.
Top with fresh cilantro, peanuts, and green onions and serve!
What kind of curry paste should I use?
For this recipe, I choose red curry paste. Red curry paste is a fiery blend of red chilis, garlic, ginger, green onions and lots of spices; it’s amazing! You can find it at your local grocery stores in the International aisle or on Amazon. This is the brand that I use.
The heat of red curry will vary from brand to brand, so I recommend adjusting the red curry paste as you go.
Serving and Storing Thai Stuffed Sweet Potatoes
Eat these Tempeh Stuffed Sweet Potatoes immediately. Unfortunately, they do not store well. Serve them as an entrée, or cut into halves and be enjoyed as a vegan side along with soup or salad.
There will be about a cup of reserved sweet potato mash. This can be stored in the refrigerator or freezer and used to make sweet potato muffins or bread. Just swap out the pumpkin puree for sweet potato puree and you’re good to go! It can also be used to thicken chili, added to a smoothie, or even ice cream.
Variations of Stuffed Sweet Potatoes
Stuffed sweet potatoes make a delicious vegan and gluten-free meal any time of the year. Here are 4 of my favorite ways to stuff a sweet potato:
- Chili and Avocado – Remove all but 1/3 of the sweet potatoes and mix it with this Smoky Tempeh and Pumpkin Chili. Top with avocado and fresh cilantro.
- BBQ Jackfruit and Pineapple – Make the BBQ Jackfruit according to these instructions. Add caramelized onions and 1/3 of the mashed sweet potato. Top with fresh pineapple.
- Spinach and Artichoke – Make a batch to this Spinach and Artichoke Dip and stuff it in your sweet potato. Top with bread crumbs and broil for 3-4 minutes until they are browned.
- Harvest Stuffed Sweet Potatoes – Mix sweet potatoes with walnuts, cranberries, rosemary, and tempeh bacon.
Sound good? I think we’re ready to take a look at the recipe card below.
Keyword: Stuffed Sweet Potatoes
Servings: 2 servings
Calories: 624 kcal
Author: Sarah McMinn
- 2 medium sweet potatoes
- 2 tbsp. coconut oil, divided
- 8 ounces tempeh, cubed into 1/2" pieces
- 1 batch Thai Peanut Sauce, divided
- 1/2 red bell pepper, diced
- 1 tbsp. fresh ginger, minced
- 2-3 cloves garlic, minced
- 1/4 cup coconut milk
- 1 tbsp. red curry paste
- juice of 1 lime
- salt, to taste
- 1/4 cup roasted peanuts
- 2 scallions, minced
- 2 tbsp. cilantro, minced
Preheat the oven to 375 degrees Fahrenheit. Using a fork, poke holes in the sweet potatoes and place them on a baking sheet. Bake for about 60 minutes, until a fork can easily pierce the inside.
While the potatoes bake, make the Thai Peanut Sauce. Pour half of the peanut sauce in a shallow dish and toss with the cubed tempeh.
- When potatoes have about 10 minutes left, heat 1 tablespoon of coconut oil over medium heat in a medium saucepan. Add tempeh and sauté for about 5 minutes, stirring frequently, until the tempeh is browned. Remove from the skillet and wipe it clean. Add the remaining tablespoon of coconut oil and sauté red bell peppers, ginger, and garlic for 2-3 minutes, until peppers are slightly soft and ginger and garlic are fragrant. Remove from heat, stir in tempeh and set aside.
When potatoes are ready, remove from oven and set the oven to broil. Slice each potato down the middle and allow to cool for 10 minutes. Gently spoon out the inner flesh from each potato. Leave a wall of 1/4-1/2 inch of sweet potato around the skin for support. Place roughly 2/3 of the soft flesh in a small bowl. The remaining can be frozen or discarded. Add coconut milk, curry paste, and lime juice. Whip the mixture together using a handheld mixer.
Fold in red bell pepper mixture, scallions, cilantro, peanuts, and seasonings. Spoon filling back into each sweet potato and return to the oven until tops have browned (about 3 minutes).