Easy Weeknight Dinners // Un-Recipe No. 2
Thai Stuffed Sweet Potato
5 stars stars based on 4 reviews
Rich and creamy peanut sauce tops this Thai Stuffed Sweet Potato. Broccoli, ginger, soy sauce and toasted sesame seeds give this hearty recipe bold, exotic flavors.
Baked Sweet Potatoes (pssst: >> how to bake a perfect sweet potato)
Toasted Sesame Seeds
Prep For Thai Stuffed Sweet Potato:
2. Blend and Adjust Sauce to Taste: Blend all the ingredients until super smooth and creamy. Add more lime juice or soy sauce if you’re having trouble blending or if you prefer your sauce thinner. You can’t mess this sauce up. I’ve made it super thick before and added it like a dollop of sour cream to the stuffed sweet potato. I’ve also make it really thin and drizzled it over the stuffed sweet potato, slowly letting the layers get absorbed. Experiment and have fun. Taste your sauce often. Some people like it saltier (add more soy sauce), some people like it brighter (add more lime juice). And if you’re like me, you like it spicy, in which case you can add a little cayenne pepper.
3. Steam the Broccoli: There are so many ways to do this. The easiest is to grab a bag of frozen broccoli and defrost according to package instructions (or place in a microwavable bowl with a little water, cover with a plate and microwave until warm). If you have fresh broccoli on hand, use it! Cut into small florets and steam on the stove top in a steamer.
4. Assemble The Thai Stuffed Sweet Potatoes: Place a cup or so of broccoli into each stuffed sweet potato. Generously drizzle each stuffed sweet potato with sauce, coating the broccoli. Sprinkle with toasted sesame seeds and chopped scallions.
Toasted Black Sesame Seeds. Like most surprise ingredients, this one is so basic but often overlooked. Black sesame seeds are now a staple in my pantry. I buy them in bulk at the Asian grocery store, toast them myself, and store them in a tupperware for up to a month. Toasting them releases their deep, nutty flavor. To toast, sprinkle on a cookie sheet and place in a 200 degree oven for about 12 minutes or until you can smell them.
For The Win:
Dessert! Whisk the remaining half can of coconut milk with powdered sugar and vanilla extract and use as a topping for fresh berries for dessert. For best results, use an electric kitchen mixer. Place the mixers and bowl in the freezer for about 20 minutes before using. The coconut milk will fluff up and take on the texture of whipped cream. It’s best to eat this the same day. You could even sprinkle some of the leftover toasted sesame seeds from dinner and/or some shredded coconut for extra flavor, texture and flair.
The Sauce, Oh, The Sauce! I keep this creamy, delicious peanut sauce in my back pocket for dozens of recipe variations. If you can master this coconut milk-based sauce, you’ve got the key to fabulous, addicting stir-frys for life. It pairs well with most vegetables (think peas, carrots, water chestnuts, mushrooms, bell peppers) and is perfect when slathered over rice noodles, soba noodles or basmati rice. It’s better and faster than takeout. The leftover sauce will keep in the fridge for about four days.