A healthy, vegan recipe for sweet potatoes stuffed with broccoli, edamame, and a creamy Thai peanut sauce makes for a quick and easy weeknight dinner.
Wow, it’s been over a week since my last post. Lame Chris. Really lame.
This past week has been a total whirlwind. Cramming in a bunch of private music lessons after school (it’s NYSSMA prep time here in NY, which is an adjudicated solo festival for student musicians). Traveling to Tortola BVI (that’s British Virgin Islands) to chaperone the high school band trip. And now trying to play catch up on life and getting our house ready to put on the market.
I’ll share more details about the high school band trip and the whole selling the house thing soon. But it’s 6am and my brain is just barely in function mode. I’d rather have coherent thoughts to share all about my international adventures and domestic purging of a whole lot of crap we had no idea we even owned.
I’ve literally had this post sitting in my drafts for a month. I kinda wanted to space it out and give it some breathing room from that very similar looking dish using spaghetti squash.
Goodbye squash. Hello sweet potato.
And really, you can never go wrong with Thai peanut sauce. It’s da bomb. Please excuse my usage of da bomb. Like I said, it’s early… and I’m running on fumes from a lack of sleep. Da bomb. Sorry.
Thai Peanut Stuffed Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- 4–6 medium sized sweet potatoes
- 1 large head of broccoli, cut into bite-sized florets, steamed
- 1 cup cooked edamame beans
- 1/2 cup peanut butter
- 1 cup coconut milk (from a can, not a box)
- 2 cloves garlic
- 1/2 tablespoon fresh ginger (about the same size as the 2 cloves garlic)
- 1 tablespon soy sauce
- 1/2 tablespoon rice wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 lime, juiced
- 1 bunch scallions, chopped, for garnish
- 1/2 cup chopped peanuts, for garnish
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400° F. Pierce each sweet potato several times with a fork. Place the sweet potatoes on an aluminum-foil lined baking sheet. Bake until tender, about 45-60 minutes, depending upon size of sweet potato.
- Let cool slightly, then make a slit in the top of each sweet potato.
- Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, crushed red pepper flakes, and lime juice into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
- Top each sweet potato with cooked broccoli and edamame. Drizzle with peanut sauce and sprinkle with scallions and peanuts. Serve immediatley.
- Extra peanut sauce can be refrigerated for a few days (it may harden a bit in the fridge, thaw before next application). Use as a sauce for poultry and meat, or as a dressing for salad.