Thai Stuffed Sweet Potato Skins

This post was originally published here on January 16, 2015. I’ve since updated the text and photographs. I hope you try out this satisfying vegan, gluten-free recipe!

Never have I been so enthusiastic about a “regular” Monday.

As a creature of habit, I love my routine. So it feels good to be getting back into a normal schedule. A typical 5-day work week? Bring it on. I’m ready to put all the Holiday shenanigans behind me!

Today I’m excited to talk about one of my favorite foods ever: sweet potatoes.

Seriously. What’s not to love about these fabulously orange tubers? Nutritious, easy, satisfying, savory, sweet, etc. They might even be worthy of an “if I’m ever stuck on a desert island” type of status.

I could go on and on about my love for sweet potatoes. But I won’t. I’ll just say this: go and make these Thai Stuffed Sweet Potato Skins as soon as humanly possible.

I’m no stranger to piling things on top of roasted sweet potatoes. It’s one of the best ways to take a humble sweet potato half and turn it into a full meal. Breakfast, dinner and everything in between. Sweet potatoes are a go-to food item for me during the Winter months.

Today’s recipe is one that I know you’ll want to make often. It’s got a little heat from the Sriracha sauce. Some sweetness from the peanut butter. And just the right amount of zip from the fresh ginger, garlic and lime. And as an added bonus, this recipe is both vegan and gluten free. Which makes it a dish that everyone can enjoy (and if you have a peanut allergy, you can substitute the peanut butter/peanuts with almond butter/almonds!).

I love having these Thai Stuffed Sweet Potato Skins for dinner. But they are also a nice addition to a game day spread, if that’s your thing (ya’ll know I hate sports and I’m just here for the food!).

Cheers,

Liz