Indonesian Satay Stuffed Sweet Potatoes | 5 Ingredient Vegan Recipes
Prep time
Cook time
Total time
This delicious 5 ingredient vegan recipe can be taken to the next level by adding fried shallots. Don't worry, they're still part of the 5 ingredients, as long as you don't count the oil :) To fry shallots warm about 1 cup of a high heat oil, and add thinly sliced shallot slices or rounds from 2 shallots. Fry until they turn golden, then transfer them to a paper towel lined plate. Continue with the remaining shallots. Careful not to overcrowd the pan or burn them. As they cool on the plate they will crisp up. Use them to top the stuffed sweet potatoes.
Serves: 2
  • 2 large sweet potatoes
  • 1 shallot, diced
  • 1 15-oz can of chickpeas
  • ½ head cauliflower, diced
  • 1 packet of Tiger Tiger Indonesian Satay Simmer Sauce, or 1½ cups of a different simmer sauce
  • Bonus: add cilantro to garnish and serve with fresh lime.
  1. Preheat oven to 375°, and line a baking sheet with parchment paper. Cut the sweet potatoes in half lenghtwise, and rub a thin layer of oil onto them. Bake for 45 minutes, or until tender. Microwave instructions: to save time and avoid turning on the oven you can microwave the sweet potatoes instead. Poke holes in the whole sweet potatoes, and wrap them with damp paper towel. Microwave for 7-9 minutes, or until tender.
  2. Warm ¼ cup of water in a skillet or frying pan, and add the shallots. Sauté for about 1 minute, or until they soften and the water starts to dissolve. Add the chickpeas, cauliflower, satay simmer sauce, and ¼ cup of water.
  3. Cook for 20 minutes covered on medium heat until the cauliflower is tender.
  4. Mash the center of the sweet potatoes, and fill with the chickpeas and cauliflower. Top with fried shallots (instructions in summary).
Recipe by Sweet Potato Soul by Jenné Claiborne at