Comments on: Stuffed Sweet Potatoes with Peanut Ginger Tempeh

By: Madeleine

Madeleine — Sat, 24 Apr 2021 16:31:24 +0000

I have been making this recipe a few years now and love it! I have found that when made with kidney beans these freeze great. Just wrap in foil and reheat in the oven. If you are short on cooking energy this also tastes great as a hash. Just oven roast cubed sweet potatoes and a top with the sauteed veggies, sauce, and other toppings. When I do it this way I usually mix a little red curry paste and sometimes some coconut into the sauce. It serves well over rice that way.

By: Sarah

Sarah — Thu, 28 Feb 2019 23:26:12 +0000

In reply to Judi Perrin. Thank you! You could try something like tofu or if you wanted a whole foods option, something like kidney beans.

By: Judi Perrin

Judi Perrin — Wed, 27 Feb 2019 21:10:11 +0000

Tempeh is nowhere to be found. What would be a good substitute? We love sweet potatoes! Your recipes are terrific!

By: Sarah

Sarah — Wed, 27 Feb 2019 17:29:35 +0000

In reply to Sarah. A batch makes about 2/3rds cup but you really only need enough to drizzle on the top.

By: Sarah

Sarah — Wed, 27 Feb 2019 14:48:24 +0000

Hi, I already have a bottle of thai peanut sauce in my pantry - how much would you say a batch makes?

Thanks!

By: malou

malou — Sat, 14 Feb 2015 11:26:48 +0000

Thanks for this recipe, it was delicious! Definitely going to make this more often. I adaptedit a bit and used fresh thai basil, ground koriander, cumin and chili flakes instead of the curry paste.

By: Sarah

Sarah — Thu, 18 Sep 2014 15:06:09 +0000

In reply to Julie@Sweet and Spicy Monkey. Thanks, Julie! I'm glad you found me too.

By: Julie@Sweet and Spicy Monkey

Julie@Sweet and Spicy Monkey — Thu, 18 Sep 2014 14:33:30 +0000

Oh my, I'm so glad I found your site, your recipes are amazing!

By: Tamara

Tamara — Tue, 21 Jan 2014 18:24:05 +0000

Wow! This looks delicious. We were looking for ways to stuff our sweet potatoes tonight, and this just might be it. The Thai flavors seem like they'll be a great compliment.

By: Sarah

Sarah — Wed, 06 Nov 2013 04:48:41 +0000

In reply to luminousvegans. I usually used unrefined coconut oil. It's better for me and it doesn't have a strong of coconut taste. When using it for things like stir fries or other savory dishes where the coconut taste might be a good addition, I have a cheap, refined coconut oil I use - which is what I used in this recipe too because it would compliment the flavors and I was just using it to fry some veggies.

By: luminousvegans

luminousvegans — Tue, 05 Nov 2013 15:57:31 +0000

Yum! What a brilliant idea! We are big on Thai flavors in this house and one can't go wrong with sweet potatoes. Do you use refined or unrefined coconut oil in this recipe? I am wanting to incorporate more coconut oil in my life but have difficulty deciding between the two for different cooking tasks.

By: Emma

Emma — Mon, 04 Nov 2013 22:49:56 +0000

These sound too perfect! I saw Kiersten's article too and loved the ideas. I'm thinking of having a baked sweet potato for breakfast tomorrow in fact. Maybe with almond butter and cacao nibs?

By: Joy

Joy — Mon, 04 Nov 2013 21:12:56 +0000

First off, this recipe looks SO GOOD! Secondly, no I cannot believe it's November and there is already Christmas stuff everywhere! I'm not ready for this!

By: Katie @ Produce on Parade

Katie @ Produce on Parade — Mon, 04 Nov 2013 20:02:12 +0000

Thai and sweet potato?! Count me in! :)Yum, thanks for sharing, these look wonderful.