Thai Stuffed Sweet Potato Skins |

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.

Thai Stuffed Sweet Potato Skins |

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.

Thai Stuffed Sweet Potato Skins |

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!).



Thai Stuffed Sweet Potato Skins

Thai Stuffed Sweet Potato Skins

At a Glance:
Yield: Makes 6 halves
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes


For the Sweet Potatoes:

  • 3 medium sweet potatoes, scrubbed
  • 2 tablespoons Sriracha sauce
  • 1/2 tsp. salt
  • 1 tablespoon extra-virgin olive oil
  • 1 red pepper, seeded and chopped
  • 3 garlic cloves, peeled and minced
  • 1 tablespoon peeled and minced fresh ginger
  • 4 scallions, white and light green parts thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped

For the Peanut Sauce:

  • 1/4 cup peanut butter
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon agave syrup
  • Juice from 1 lime

For Garnish:

  • Fresh cilantro
  • Roasted peanuts


  1. Pre-heat your oven to 400 degrees. 
  2. Prick the sweet potatoes all over with the tines of a fork. Then place them on a rimmed baking sheet and roast in your pre-heated oven for 55-65 minutes, or until the sweet potatoes are soft. Remove and set aside to cool. Leave your oven on.
  3. Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon, scrape out the flesh and transfer it to a medium bowl, leaving a small amount of the flesh attached to the sides and bottom of the sweet potatoes (this will help the potato skins retain their shape/structure). Place the sweet potato skins back on their baking sheet and set aside.
  4. Add the Sriracha sauce and salt to the sweet potato flesh and blend everything together using your hand mixer. Set aside.
  5. In a small skillet over medium heat, warm the olive oil. Then add the red pepper, garlic and ginger and cook, stirring occasionally, for 2-3 minutes. Add the scallions and cook for 2-3 minutes more. Remove from the heat. Then fold this mixture into the sweet potato flesh. Fold in the cilantro.
  6. Spoon the filling back into your reserved sweet potato skins. Transfer the baking sheet to your pre-heated oven for about 10 minutes to re-warm the stuffed sweet potato skins. 
  7. Meanwhile, combine all the ingredients for the peanut sauce in a small bowl. Add 1-2 tablespoons of water to thin the sauce to your desired consistency. 
  8. Remove the stuffed sweet potato skins from the oven. Transfer to serving dishes and drizzle with the peanut sauce. Top with fresh cilantro and chopped peanuts, if desired. Enjoy immediately.
  9. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

100 comments on “Thai Stuffed Sweet Potato Skins”

  1. You make the most creative recipes, Liz! Love these sweet potato skins! I’ve only made the regular kind before, so I’m sure the stuffed sweet potatoes are even better. And that peanut sauce sounds amazing! Such a delicious flavor!

  2. Yum! These sweet potato skins look gorgeous! I also totally love the packaging on the sriracha 🙂 I use chili sauce when I make tofu scrambles (huevos rancheros style). A little dash of it in the pan spices up the entire meal!

  3. There’s something about thai spices that makes my mouth water like no other. How perfect would these be for the AFC game this weekend?!

  4. These look so amazing!! Your photos are gorgeous I’ve been on the hunt for a cleaner chili sauce this week, so when i saw you post this i got so excited excited! Thank you

  5. I love using chili sauce with chicken wings.

  6. I love that you use sweet potato instead of regular potato. That sweet, spicy and savory combination sounds amazing! Would be perfect for game day! And wow, wine-infused sriracha? Super unique!

  7. You have NO idea how much I want to try this!! Freaking awesome!!

  8. I’ve been craving sweet potatoes and now this! What a combination…love. it. I’m going to try this soon.

  9. These sweet potato skins are seriously the gorgeous of the GORGEOUS! Stuffing them with all the Thai flavors is just mad-genius. I want these for game-day and that is all. 🙂 Pinned!


  11. i have a few sweet potatoes which have been waiting patiently for me to decide on a way to use them… we have a winner! i’m so excited for dinner now! thank you!

  12. I seriously use chili sauce way too much (I mean if there was such a thing), one that’s more natural and paired with one of my favorite wineries this is a match made in heaven for me! Having a 7 year old has brought some of my natural spices and fresh pepper usage down a few notches, so chili sauces have been my savior. Something to add the kick I crave back into the dishes shes likes too. So good! Thank you for sharing.

  13. I am in love with sweet potatoes + spice! But I have never thought to try Thai flavors! This is just brilliant and that Sriracha sounds amazing. Thanks so much for the fun giveaway!

  14. I love to use drizzled on pizza!

  15. You are amazing! So when will you appear in Food Network’s Chopped?? Sweet potatoes and siracha…would have never thought of such a combo, but now I can’t get it out of my mind. Pinned!

    • Ha ha! I could NEVER go on one of those Food Network shows. I would be a total disaster! I’m no good under pressure! Glad you like the recipe, Connie!

  16. That sounds awesome! Sriracha completes me <3

  17. Perfect for game day! …and we have a big one coming up this weekend in Seattle! p.s….beautiful pics!

  18. These look amazing! I put sriracha on pretty much everything, especially my morning eggs!

  19. I’ve never heard of Jojo’s sriracha, but now I want to try it! I love sriracha, Thai flavors, and sweet potatoes, so this sounds outrageously good! Pinned. 🙂

  20. I actually love sriracha in chili! We make our chili a little milder and then everyone uses the amount of chili garlic sriracha that makes it the right spiciness for them!

  21. These look amazing Liz!! I’m glad to hear I’m not the only one Thai-ifying everything lately. YUM!

  22. I add chili sauce to my marinades to give the meat an extra kick!

  23. I like to incorporate it into ground beef patties to throw on the grill.

  24. I like to mix the sriracha sauce with shredded cabbage. I put the mix on top of rice with some fresh, matchstick cucumber, radish, and carrots. If the kids are eating, I also add a tsp of maple syrup to sweeten it up 😉 if I am super ambitious, I will roll it all in a nori sheet like mock sushi, otherwise I just break up some seaweed sheets on top of it all.

  25. I love using sriracha on eggs and in stir fry sauces. I’m totally addicted to it!

  26. What a lovely dish! Sounds very delicious!

  27. My favorite use for chili sauce is in a sauté of fresh green beans, mushrooms, & scallions.

  28. I love everything about these potato skins! The sweet and spicy flavor I bet is amazing!

  29. I use chili sauce to give my stuffed peppers a kick.

  30. I have tried every hot sauce known to man (or woman) and I seriously put it on EVERYTHING — so I neeeeeed to win this sauce!!

  31. I like it in salad dressing. I like most of what I eat to have a little zip.

  32. Amazing, love this recipe!

  33. Sriracha rules!

  34. I use it on almost everything, but I especially love it in stir fry!

  35. These sound super yummy! Can’t wait to give them a try…..especially with this new sauce find!

  36. My most creative use for sriracha? Apple Butter-Sriracha Marinade! It’s divine! But I’m totally making these sweet potatoes next! 🙂

  37. I love adding chili sauce to my pad thai!

  38. I like to use chili sauce on barbequed meat.

  39. I loveee stuffed sweet potato skins and i LOVE that you have peanut sauce here! Gah, I could drink that stuff! haha

  40. These look amazing! The flavors are mind blowing together. I must try them soon

  41. I have never used it before, but I wouldn’t mind trying!

  42. I use it on eggs, fried rice, and lots of my stir fry dishes

  43. These sweet potatoes sound SOOOO yummy! I love chili sauce on my eggs!!

  44. The sweet potato recipe sounds delicious! I love eating plain roasted sweet potatoes with hot sauce, so I’ll have to try this!

  45. Love using chili sauce in stews and soups!

  46. This stuff looks super yummy Liz! I like to toss sriracha on lettuce wraps!

  47. I like to use it in stirfrys.

  48. This recipe looks and sounds delicious! I put chili sauce on everything. I especially love it on pop corn!

  49. I made these for Super Bowl Sunday and I can’t wait to make them again! They were easy and the flavors were incredible. Thanks for sharing the recipe!

  50. Love the Thai twist you gave these potatoes!!

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