Thai Spiced Sweet Potatoes

Thai Spiced Sweet Potatoes (via abeautifulmess.com)I bet some of you may be thinking, “What is this?” with puzzled looks on your faces. I know. I totally get it. This one is a bit odd, I’ll concede. And I can’t totally explain where the idea came from. I’ve gotten way into sweet potatoes lately, and this combines that new found love with some of my favorite flavors from Thai dishes I love.

I decided to just give it a try since it all sounded good in my head, and oh man, you guys, this is like a total flavor bomb (in a good way!).

Thai Spiced Sweet Potatoes (via abeautifulmess.com) The sweetness from the potatoes gets mixed alongside salty and spice from soy and red pepper flakes. But there’s also a slight creaminess from peanut butter alongside the crispy edges of the baked sweet potatoes. And then you’re hit with a few bright pops of flavor from the herbs. So good!

I recently re-watched Ratatouille with my niece, my brother, and his girlfriend (for some reason his girlfriend hadn’t seen it!). And as I was eating this, I kept thinking of the scenes were Remy is describing flavor combinations and little fireworks are going off around him. That’s totally what this is like to me—unexpected and delicious. 🙂

Soaking sweet potatoesThai Spiced Sweet Potatoes, serves one as a meal or two as a side dish

2 medium to large sweet potatoes
2 tablespoons olive oil
salt and pepper
2 cloves of garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice wine vinegar
2 tablespoons natural, creamy peanut butter
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
2-3 tablespoons chopped cashews or peanuts
1-2 tablespoons chopped cilantro
1 tablespoon chopped mint

Spiralize and then soak the sweet potatoes in water for 10 minutes. You might be wondering why I did this in a pot. We are staying in an AirBnB all month, and although I brought some kitchen supplies and there were a few things at the house already, I am currently without a mixing bowl. Go figure. So, I just used a pot and that worked fine, although it’s sort of funny.

Baked sweet potato recipesDrain and pat dry. Coat a baking sheet in a couple teaspoons of olive oil, and then use the rest to toss the sweet potatoes in. Season with a little salt and pepper. Bake at 425°F for 12 minutes, and then flip the potatoes and bake another 10-12 minutes until most of the pieces begin to look crispy. Above you can see the sweet potatoes at halfway through this cook time.

Herbs and nutsMeanwhile make the sauce. In a cup or small bowl, combine the minced garlic, soy sauce, honey, vinegar, peanut butter, red pepper flakes, and ginger. Stir well until it turns into a thick sauce. During the last few minutes of baking, pour the sauce over the sweet potatoes and toss. Then bake another few minutes.

Thai Spiced Sweet Potatoes (via abeautifulmess.com) Chop up the nuts and herbs, and top the sweet potatoes with those once you are ready to serve. I love this all on its own, but I also think it would be amazing alongside veggie burgers or other main courses. I think it would be delicious to top a couple of veggie burgers with this—Mmm! Now I  have to make this again this week to do that. 🙂

Notes:

-The final dish will have some crispy pieces as well as some soft. It sort of reminds me of sweet potato hash browns if you’ve ever had that. If you want to make your sweet potatoes extra crispy (more like baked french fries), toss in a tablespoon of either cornstarch or arrow root before baking.

-If you have a peanut allergy or are avoiding legumes, I bet you could substitute the peanut butter for almond butter or other nut butters. I haven’t tried this, and I imagine it would change the flavor slightly, but I bet it would still be awesome. So, let us all know in the comments if anyone does this.

xo. Emma

 

Thai Spiced Sweet Potatoes

Course Side Dish
Servings 4

Ingredients

  • 2 medium to large sweet potatoes
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 cloves of garlic , minced
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons natural , creamy peanut butter
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger
  • 2-3 tablespoons chopped cashews or peanuts
  • 1-2 tablespoons chopped cilantro
  • 1 tablespoon chopped mint

Instructions

  1. Spiralize and then soak the sweet potatoes in water for 10 minutes. You might be wondering why I did this in a pot. We are staying in an AirBnB all month, and although I brought some kitchen supplies and there were a few things at the house already, I am currently without a mixing bowl. Go figure. So, I just used a pot and that worked fine, although it’s sort of funny.


    Drain and pat dry. Coat a baking sheet in a couple teaspoons of olive oil, and then use the rest to toss the sweet potatoes in. Season with a little salt and pepper. Bake at 425°F for 12 minutes, and then flip the potatoes and bake another 10-12 minutes until most of the pieces begin to look crispy. Above you can see the sweet potatoes at halfway through this cook time.

    Meanwhile make the sauce. In a cup or small bowl, combine the minced garlic, soy sauce, honey, vinegar, peanut butter, red pepper flakes, and ginger. Stir well until it turns into a thick sauce. During the last few minutes of baking, pour the sauce over the sweet potatoes and toss. Then bake another few minutes.

    Chop up the nuts and herbs, and top the sweet potatoes with those once you are ready to serve. I love this all on its own, but I also think it would be amazing alongside veggie burgers or other main courses. I think it would be delicious to top a couple of veggie burgers with this—Mmm! Now I have to make this again this week to do that.


Recipe Notes

-The final dish will have some crispy pieces as well as some soft. It sort of reminds me of sweet potato hash browns if you’ve ever had that. If you want to make your sweet potatoes extra crispy (more like baked french fries), toss in a tablespoon of either cornstarch or arrow root before baking.

-If you have a peanut allergy or are avoiding legumes, I bet you could substitute the peanut butter for almond butter or other nut butters. I haven’t tried this, and I imagine it would change the flavor slightly, but I bet it would still be awesome. So, let us all know in the comments if anyone does this.

 

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions

  • Emma! I made these sweet potatoes today – the recipe was simple and easy to follow and the flavors are wonderful! It’s so delicious!!

  • i am new here.i saw your word by accident and felt the warm of daily life.the dishes make me happy when faced trouble.

  • I made this last night – it is incredibly good. I upped the chili flakes because nothing is every spicy enough but the flavors here are perfect!

  • I just made this and WOW! So BOMB! You are a kitchen goddess! So many praise hands emojis.

  • This looks amazing! I’m always looking for ways to change up sweet potato hash.

  • Hi Emma, this recipe does sound interesting and I do like sweet potatoes. It would make a nice side for a barbecue.

    xx

  • Okay this sounds AND looks amazing! I love sweet potatoes but have been hesitant to top them with all the flavor bombs I’ve been seeing around the food blogs lately but I think you nailed it! I can’t wait to try this (insert me running to the pantry to see if I have the ingredients)!

  • As someone mentioned above I plan to try this one with almond butter and coconut aminos (no honey) for Whole 30. Emma, I’d LOVE to hear your favorite Whole 30 meals once you finish out the month! I always love your recipes and would really enjoy seeing what you’ve come up with. <3

  • I love sweet potatoes! If you make them very thin, they taste awesome air friend then sprinkled with salt and truffle fries. Only made it once though- too much time slicing the fries!!!

  • This looks so good! Would it work with finely diced sweet potato rather than spiralized?

    – Natalie
    www.workovereasy.com

  • Ooh, I need to make this! Can i leave out the rice wine vinegar?
    Aleeha xXx
    http://www.halesaaw.co.uk/

  • These sweet potatoes look amazing!! I bet they go perfectly with the Thai spices 🙂

  • That looks super delicious, I have to try that!
    https://www.makeandmess.com/

  • This looks so, so, so good! I’m a new fan of sweet potato – why did I jump on the bandwagon so late – and this is the perfect way to spice up my midday meals!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Wow this is so great. We just had some sweet potatoes today and we were trying to think of other recipes we need to try. Cant wait to try this one next time!

    The use of spices is really up our alley too!

    Anwar | http://www.beyondmyfrontdoor.com/

  • Ooooh this sounds delish! I love anything Thai flavored.

  • Looks awesome. Probably a silly question but if you don’t have a spiralizer could you just cut the potatoes into thin strips for a similar effect? #cookingnoob 🙂

    • My spiralizer broke after I made this and was hooked. I tried cutting small strips which works, but the next time I made it I decided to use a box grater which was easier and worked equally well to the spiralizer.

  • Store-bought sweet potato noodles? That sounds amazing—good idea!

    -Emma

  • Maybe try it with amino liquids (the soy-free option that works on Whole30, I think the brand is called Braggs but I forget) and almond butter and seeds? I haven’t whole30-fied this one but I just did Whole30 last month and really enjoyed overall but def am happy to have natural peanut butter back in my life. 🙂

    -Emma

  • Totally! I mean, I like sweetened sweet potato dishes too but they really remind me of Thanksgiving. So I sort of like pairing it with savory things more often.

    -Emma

  • Oh yes, sweet potato fries might the gate way for sure. 🙂 I am pretty obsessed with them.

    -Emma

  • I did this with some store-bought sweet potato noodles and it was BOMB. Sweet potato and peanut sauce go so well together!

  • YUM!
    I love sweet potatoes. x
    Izzy |http://www.pinchofdelight.com

  • so YUM! this looks so delicious. Will definitely be trying this one. ♡
    xx Taylor | www.mycupofchic.com | @taylorwinkelmeyer

  • Love the idea! Currently doing Whole 30, so can’t have the peanuts or soy, but I’m excited to get in the kitchen and play around with the base recipe. Thanks for sharing!

  • I’m all about sweet potato too and I’m happy to have some other flavors to work with. Yay!

    I know a lot of people like the whole brown sugar and butter combo but I personally love savory sweet potato dishes. Can’t wait to try this!

  • I’ve always been unsure how I feel about sweet potatoes until I started making sweet potato fries at home (they’re healthier, right?!). This looks really good!
    www.wonderlandsam.com

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