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When was the last time you had stuffed sweet potatoes? When I was a private chef I would make them for my clients all the time. Not only because they’re delicious and filling; also because they’re so easy to make! The possibilities are endless for stuffed sweet potatoes. You can dress them up, or dress them down. Today I’m sharing a delicious dressed down easy stuffed sweet potatoes recipe that has just 5 ingredients!
The key to perfect easy stuffed sweet potatoes is outsourcing one of the ingredients. I love south east Asian flavors, so I used an Indonesian satay sauce for this recipe. I cooked cauliflower and chickpeas in the simmer sauce, and stuffed the sweet potatoes with that hearty and balanced blend with so much flavor! This is a terrific recipe for meal prep days. Using a pre-made simmer sauce will help you cut back on both cooking and clean up time. Who can say no to that?
In reality you could use any sauce for these easy stuffed sweet potatoes: whatever you like! I happen to be a fan of curries and lots of spice, so I always have a curry or satay sauce in my pantry. Alternatively you could try this 5 ingredient recipe with an enchilada sauce, teriyaki sauce, peanut sauce, sweet and sour sauce, or any other sauce you’re in the mood for. You could even make your own sauce for an even healthier option. The almond lime sauce from my sweet potato noodle recipe would be perfect!!
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If you love stuffed sweet potatoes you should also check out my Wild Mushroom Farro Stuffed Sweet Potato recipe! It’s a bit more time consuming to make, but super delicious and also great for meal prep.
Easy Stuffed Sweet Potatoes | 5 Ingredients!
- 2 large sweet potatoes
- 1 shallot diced
- 1 15- oz can of chickpeas
- ½ head cauliflower diced
- 1-1 1/2 cups Satay Simmer Sauce or a different simmer sauce
- Bonus: add cilantro to garnish and serve with fresh lime.
- Preheat oven to 375°, and line a baking sheet with parchment paper. Cut the sweet potatoes in half lengthwise, 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.
- 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.
- Cook for 20 minutes covered on medium heat until the cauliflower is tender.
- Mash the center of the sweet potatoes, and fill with the chickpeas and cauliflower. Top with fried shallots (instructions in summary).
Lawrence / June 29, 2022 at 1:37 am /
The taste characteristics of this fruit differ for each individual variety. There are vegetable, dessert or fodder varieties. They can also differ in color, shape, structure of the core and, compared to potatoes, there are no eyes on the surface. But at the same time, there is a slight roughness, slight tuberosity, or in general the skin is completely smooth.
Nicole R. Brown / June 27, 2022 at 7:51 am /
I tried this recipe and it’s great! I’m flight crew and it’s easy to take on the road. Thanks 🙂
Patty / October 14, 2021 at 10:37 pm /
I made this recipe and the linked version of the peanut sauce. It doesn’t look as colorful as your pictures. The cauliflower and chickpea mixture ended up looking pretty light brown with the peanut butter sauce. Maybe you broiled the sweet potatoes once you put the mixture inside? The flavor wasn’t as peanuty as I would have liked so maybe missing a spice or something.
Chelsea Palmer / September 11, 2021 at 4:01 pm /
I just want to say that you may want to consider boycotting Thai Kitchen products. They are one of many companies who will not answer whether or not they use monkeys for slave labor in collecting coconuts.
Noelle / May 23, 2022 at 9:02 pm /
Thanks for the input, Chelsea!
Beatrice A.T. Pogin / July 17, 2021 at 1:47 pm /
So many of your recipes sound just fabulous. However, I can’t eat any kind of bean, lentil, chickpeas. Was wondering if toasted.., fried in cornstarch of baked tofu could be a substitute? Please advise. Or and mixed up with some pulverized walnuts?