Stuffed Sweet Potatoes with Peanut-Ginger Tempeh
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. 
Prep Time
20 mins
Cook Time
1 hr
Resting Time
10 mins
Total Time
1 hr 35 mins
1 from 1 vote
Vegan stuffed sweet potatoes on white plate
Course: Main Course
Cuisine: Vegan
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
  1. 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. 

  2. 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. 

  3. 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. 
  4. 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

  5. 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).  

Recipe Notes

Eat these Sweet Potatoes immediately. 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 smoothieor even ice cream. 

Nutrition Facts
Stuffed Sweet Potatoes with Peanut-Ginger Tempeh
Amount Per Serving
Calories 624 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 22g138%
Sodium 175mg8%
Potassium 1312mg37%
Carbohydrates 46g15%
Fiber 7g29%
Sugar 7g8%
Protein 30g60%
Vitamin A 21655IU433%
Vitamin C 48.9mg59%
Calcium 223mg22%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.