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Main Dish

Thai Sweet Potatoes with Tempeh Stuffing and Peanut Sauce


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Ingredients

For stuffed sweet potato

2 large or 4 small sweet potatoes, cut in half lengthwise

1 tablespoon olive oil

1 small onion, diced

1 clove garlic, minced

1 pkg (8.47 oz) plain tempeh, crumbled

1 tablespoon soy sauce or tamari sauce

1/4 cup Patience Fruit & Co Whole and Juicy Dried Cranberries

1 avocado, sliced

Fresh coriander (optional)

 

For peanut sauce

1/4 cup + 2 tablespoons peanut butter, natural or creamy

1/3 cup water

2 tablespoons soy sauce or tamari sauce

1 tablespoon sesame oil

1 tablespoon hot sauce, such as Sriracha

Juice of one lime

2 tablespoons fresh ginger, grated

1 clove garlic, minced

Preparation time 20 minutes
Cooking time 1 hour Portions 4 servings

This vegetarian sweet-potato recipe is bound to please, with the perfect balance of sweet and salty flavours. If you’ve never had tempeh, this is the recipe that will make you fall in love with this meat substitute. Originally from the island of Java in Indonesia, tempeh is made from fermented soybeans. The taste – similar to hazelnuts and mushrooms – and the firm, crunchy texture will surprise you. The spicy peanut sauce contrasts with the sweet potato. Prepare your taste buds for a treat!

Ingredients

For stuffed sweet potato

2 large or 4 small sweet potatoes, cut in half lengthwise

1 tablespoon olive oil

1 small onion, diced

1 clove garlic, minced

1 pkg (8.47 oz) plain tempeh, crumbled

1 tablespoon soy sauce or tamari sauce

1/4 cup Patience Fruit & Co Whole and Juicy Dried Cranberries

1 avocado, sliced

Fresh coriander (optional)

 

For peanut sauce

1/4 cup + 2 tablespoons peanut butter, natural or creamy

1/3 cup water

2 tablespoons soy sauce or tamari sauce

1 tablespoon sesame oil

1 tablespoon hot sauce, such as Sriracha

Juice of one lime

2 tablespoons fresh ginger, grated

1 clove garlic, minced

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Steps

  1. Place rack in the middle of the oven. Preheat oven to 400F.

  2. Pierce sweet potatoes with a fork. Place sweet potatoes, cut side down, on a parchment-covered baking sheet. Bake for 50 to 60 minutes, until tender. Set aside to cool.

  3. In a pan over medium-high heat, sauté onion and garlic in oil. Add tempeh and cook until it starts to caramelize, about 4 minutes. Add tamari sauce and cranberries and continue to cook for a minute. Set aside.

  4. Remove some flesh from each sweet potato with a fork. Divide stuffing among sweet potato halves. Garnish with avocado slices.

  5. Bring all ingredients to a boil in a pan, whisking. Simmer gently for 2 or 3 minutes or until sauce thickens.

  6. Serve stuffed potatoes with sauce. Add a few leaves of fresh coriander as a garnish if you wish.

Une filiale de Fruit d'or

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