Thai Peanut Stuffed Sweet Potatoes

Turn your side dish into a meal. Loaded high with flavorful veggies and a creamy peanut butter sauce, these nutrient-rich sweet potatoes are sure to satisfy.

Serves: 4Prep: 25 minutesCook: 55 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 4 medium sweet potatoes
  • 1⁄2 cup Natural Creamy Peanut Butter
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon seasoned rice wine vinegar
  • 1 tablespoon sriracha sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon grated ginger
  • 1 teaspoon minced garlic
  • 2 cups red cabbage, finely chopped
  • 1 cup matchstick carrots
  • 1 yellow bell pepper, cut into short strips
  • 1⁄4 cup green onions, chopped
  • 1⁄2 cup dry roasted and salted peanuts, chopped
  • 1⁄4 cup cilantro leaves


  • Preheat oven to 400°F. Line baking sheet with parchment paper.
  • Poke sweet potatoes several times with fork; arrange on baking sheet.
  • Bake 55 to 65 minutes, or until potatoes are tender when tested with paring knife.
  • Meanwhile, in blender, combine peanut butter, lime juice, soy sauce, rice wine vinegar, sugar, chile sauce, ginger and garlic. Blend until smooth and creamy.
  • To serve, cut open sweet potatoes. Fill with cabbage, carrots, bell pepper and green onion. Drizzle with peanut sauce and sprinkle with chopped peanuts and cilantro.
  • Refrigerate leftovers.