The Asian Sweet Potato Recipe I Can't Stop Making

I developed this Asian sweet potato recipe years ago when I was on a stuffed sweet potato kick. It features addictive Thai flavors like curry paste, coconut milk, and lime, which works perfectly against the sweet base of the potato. And it’s so easy to make, we’ve been making it regularly for quick weeknight meals ever since!

So if you’re looking for an Asian sweet potato recipe but don’t want to spend too much time on a dish, this is the recipe for you.

What This Asian Sweet Potato Recipe Tastes Like

Sweet potatoes are a great canvas for pretty much any flavor. You can stuff them with sweet flavors like cranberries and brie or you can go a more savory route like I did with this stuffed Asian sweet potato recipe. I love how the sweet potatoes offer a creamy break for your palate, but then the curry and soy sauce hit you with heat and umami. In addition, the ginger, lime, and cilantro keep it zingy. While the peas and cashews put different textures in the dish (crunchy and mushy in the most satisfying way).

All in all, you have a very complex tasting, Asian-inspired stuffed sweet potato dish that caters to the savory, sweet, sour, and umami areas of your palate. And the best part? It’s an easy and healthy dinner recipe using common pantry staples you can whip up within an hour.

The Recipe:

Serves 2 | Active 25 minutes | 60 minutes total

Ingredients:

2 sweet potatoes
1 tsp. coconut oil
1 lb. ground turkey thighs
1 small onion, finely chopped
3 cloves garlic, minced
1/2″ piece of ginger, minced
1 tsp. curry paste (or more if you like it spicy)
3 Tbsp. soy sauce
1/2 can of (shaken) coconut milk
1 Tbsp. brown sugar
1 cup frozen peas
Garnish: cilantro, cashews, lime wedges (optional, but recommended!)

Directions:

Step 1:

Preheat the oven to 375°F. Line a baking sheet with foil. Prick the sweet potatoes all over with a fork and place on the sheet. Roast for 45-60 minutes until you can insert the fork into it fairly easily. Set aside. Pro tip: I usually do this part as soon as I get home while I’m focusing on other things.

Step 2:

Meanwhile, preheat the coconut oil in a deep skillet over medium-high heat. Add the turkey, season with salt and pepper. Then cook until browned, 5 minutes.

Step 3:

Make a well in the skillet, pushing the turkey to the side. Add the chopped onions and cook until softened and translucent, 3-5 minutes, seasoning halfway through.

Step 4:

Add the garlic and ginger. Then cook until fragrant, one minute.

Step 5:

Add the curry paste to the meat mixture and stir to combine. Add the soy sauce and shaken coconut milk then stir. Stir the brown sugar in a pool of coconut milk to dissolve, then mix into the whole meat mixture. Bring to a rapid boil, reduce the heat to medium-low, and then simmer for about 10 minutes.

Step 6:

Add the peas and stir to incorporate. Cook until warmed through, 3-4 minutes more. Take off the heat then set aside.

Step 7:

Cut each sweet potato length side right down the middle, keeping it connected as if you were going to stuff it like a submarine sandwich. Season with salt and pepper. Spoon the meat mixture into each sweet potato until heaping. Squeeze a lime wedge over each. Then garnish with cashews and cilantro leaves. Enjoy!

Nutritional Facts Disclaimer: I am not a registered nutritionist and therefore these numbers are approximate. I researched the serving sizes and facts for each ingredient in this recipe (mostly using the manufacturer labels and this site), but slight variations in things like seasoning, garnishes, and substitutions can change the nutritional information. Use this information only as a general indication of your nutritional intake.