February 4, 2015 16

Thai Stuffed Sweet Potatoes with Red Curry Peanut Sauce for 80twenty!

Thai Stuffed Sweet Potatoes | @withfoodandlove
 
I know it is the middle of winter and everything but, where are the freaking vegetables St. Louis? I’m starting to realize just how spoiled I was back east with Philly FoodWorks on my side. These monotone MidWest skies have me cooking in all shades of grey lately. I am craving spring. I am craving my {first} garden. I am craving weekly trips to the local market. However, the last trip to my grocer left me feeling more optimistic than usual about the produce around here.

Over the weekend I made these thai peanut sweet potato skins for a very improptu superbowl party/get-together. So satisfying and warm and wintery, but still very good for you on a comforting level. They inspired me to get my sweet potato. So I went out to score some jeweled beauties. But, what I stumbled upon instead, were these majestic purple queens! The purple sweet potato – have you guys seen such a thing before? I have seen and eaten regular purple potatoes {love them}, but not purple sweet potatoes. Now, these are a real treat!

Thai Stuffed Sweet Potatoes | @withfoodandlove
 
Thai Stuffed Sweet Potatoes | @withfoodandlove
 
Thai Stuffed Sweet Potatoes | @withfoodandlove
 
Today I am honored and excited to be guest-posting over on 80twenty, the vibrant and seasonally inspired blog celebrating the balance between good and good for you. I first met Kris virtually through some mutual blogging friends and if I can recall correctly, it was this recipe of hers that won my belly over {I mean that grainy mustard sauce!!}. But it was her warm spirit and radiating positive vibes that really drew me in. I knew I needed to get to know her on a personal level and I’m so glad I’ve had an opportunity to do that in real life.

Kris is a Toronto based blogger and as a child of the north country, I have a real special place in my heart for all things Canadian. So many of my childhood/life memories were made in Canada and there are times when I feel just as rooted in that country as I do my own. I’m not sure what connected my spirit to Kris most. The fact that she’s Canadian or simply because she’s a beautiful person inside and out, shares a mutual zest for life, knows how to cook like a pro and loves the hell out food. Obviously, it’s all of that. Blogging has brought an abundance of quality humans into my life, Kris is without a doubt one of best of them. I’m happy to be sharing her site with all of you today.

If you don’t already know about 80twenty, now is your chance to dive right in.
 
Thai Stuffed Sweet Potatoes | @withfoodandlove
 
Thai Stuffed Sweet Potatoes | @withfoodandlove
 
Thai Stuffed Sweet Potatoes with Red Curry Peanut Sauce

Inspired by, What’s Cooking Good Looking

Notes: I was lucky enough to find these gorgeous purple sweet potatoes at my local grocer, but the best place to score them should you be on the lookout, would be at your farmers’ market or in a CSA share. They taste exactly like traditional sweet potatoes or yams, so if you can’t find the purple variety, any color will do! This dish takes about 45 minutes to put together and it will serve 4 people, the recipe can easily be doubled and made ahead of time. The sauce is naturally vegan, gluten, sugar and dairy-free.

Head over to 80twenty to get the recipe now!

16 Responses to "Thai Stuffed Sweet Potatoes with Red Curry Peanut Sauce for 80twenty!"

  1. Reply

    Katrina @ Warm Vanilla Sugar

    February 4, 2015 at 1:00 PM

    Oh boy…that sauce!!! These potatoes are so gorgeous!

  2. Reply

    Jessica Kelley

    February 4, 2015 at 2:36 PM

    Purple sweet potatoes are my favorite! They’re gorgeous and so delicious! I’d so much rather have them than a regular sweet potato. It adds to much color to any dish! I need to try them with this sauce though!

  3. Reply

    Liz @ Floating Kitchen

    February 4, 2015 at 7:57 PM

    I can’t get over the color of these potatoes. Just gorgeous! Love me some stuffed sweet potatoes…especially with that peanut sauce!

  4. Reply

    Kari @ Cooking with Toddlers

    February 5, 2015 at 12:02 AM

    The color of this dish is fantastic. It sounds delicious!

  5. Reply

    Kris

    February 5, 2015 at 12:46 AM

    You have me gushing over here! Thanks so much for the kind words! I feel the same way about you and I’m soooo glad you’re in my life now! xoxo <3

  6. Reply

    Del

    February 5, 2015 at 1:40 AM

    These look very similar to kumara which are the sweet potatoes we grow in New Zealand.

  7. Reply

    Alice @ Hip Foodie Mom

    February 5, 2015 at 11:55 AM

    oh my gawd, those gorgeous purple sweet potatoes!!! uh, LOVE. . and I have never seen those before! I actually met Kris at a conference last year. . she is lovely! heading over now for this recipe! the red curry peanut sauce got me!

  8. Reply

    Jessie Snyder | Faring Well

    February 6, 2015 at 9:20 AM

    I HAD THE SAME THOUGHTS TOO. When moving to Denver, that is, about the produce. Coming from southern CA where everything grows lusciously year round I was so stinking spoiled. Reallllly looking forward to spring here. Super stoked you found some goodness there in St. Louis, though! And these purple sweet taters, eye candy!

  9. Reply

    cynthia

    February 6, 2015 at 6:43 PM

    Oh my goodness oh my goodness I LOVE THESE! I’m so in love with purple sweet potatoes — that color just floors me every. time. I’d never even seen one until super recently (whereas B2 grew up in Hawaii, where they’re super commonplace, and told me the other day he didn’t know sweet potatoes came in any other color. When can we all move to Hawaii?) I can only imagine how amazing this is with that curry sauce — so awesome, Sherrie!

  10. Reply

    A Taste Of Madness

    February 7, 2015 at 8:42 AM

    Oh wow. I seriously need this in my life!

  11. Reply

    Millie | Add A Little

    February 8, 2015 at 2:51 AM

    These look absolutely amazing – I love the gorgeous colour!

  12. Reply

    Lorna

    February 9, 2015 at 4:50 AM

    It took me a while to get used to the idea of eating an entire sweet potato. Given my experience of trying to peel the skin off one to make mash, I always assumed that it must be impossible to eat! So I’ve only really tried eating them with butter so far, but this looks like an ideal recipe to try. The Asian flavours are really unique and I bet they work perfectly with the sweetness of the potato. Beautiful photography too!

  13. Reply

    Lisa Michelle

    February 9, 2015 at 12:49 PM

    I made these last night with a few modifications. I didn’t have coconut milk so I used half the amount of regular milk and 1/4 c. of sesame oil. I totasted almonds and used them instead of the peanuts on top. They were delicious and a quick make when you’re in a hurry.

  14. Reply

    kate/ vegukate

    February 14, 2015 at 4:14 PM

    oh i just love these! I lived in Thailand for a few months, where I ate beautiful purple sweet potatoes nearly everyday. This dish just brings me way back to those flavors and colors – LOVE.

  15. Reply

    Kristen @ The Endless Meal

    September 1, 2016 at 1:10 PM

    I just popped over from Pinterest to tell you how beautiful these sweet potatoes are. Seriously, they’re the prettiest things ever. And they sound delicious, too. :)

    • Reply

      Sherrie

      September 1, 2016 at 7:22 PM

      Awe that’s so sweet of you, Kristen!

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