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Vegan stuffed sweet potatoes on white plate

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. 
4.34 from 6 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 2 servings
Calories: 624kcal
Author: Sarah McMinn

Ingredients

  • 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

Instructions

  • 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).  

Notes

Serving and Storing - Eat these 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 smoothieor even ice cream. 

Nutrition

Calories: 624kcal | Carbohydrates: 46g | Protein: 30g | Fat: 42g | Saturated Fat: 22g | Sodium: 175mg | Potassium: 1312mg | Fiber: 7g | Sugar: 7g | Vitamin A: 21655IU | Vitamin C: 48.9mg | Calcium: 223mg | Iron: 6mg