With Food + Love by Sher Castellano

Food to help you feel better.

  • home
  • about
  • recipes
  • videos
  • contact

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

Thai Stuffed Sweet Potatoes with naturally gluten, sugar, dairy-free and totally vegan red curry peanut sauce.
February 4, 2015

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!

Comments | 15 comments

« Twenty Minute Simple Beans and Greens Tacos
Broiled Grapefruit with Vanilla Ginger Coconut Cream + Sea Salt »

RELATED POSTS:

veggie burger bowl with corn and tahini
SHEET PAN VEGGIE BURGER BOWL WITH TAHINI SAUCE
vegan risotto with spring vegetables in a bowl
CREAMY RISOTTO WITH SAUTÉED SPRING VEGETABLES
sheet pan fajitas in a bowl
SHEET PAN FAJITAS WITH BELL PEPPERS AND CHICKPEAS

Comments

  1. Jessica Kelley says

    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!

    Reply
  2. Liz @ Floating Kitchen says

    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!

    Reply
  3. Kari @ Cooking with Toddlers says

    February 5, 2015 at 12:02 AM

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

    Reply
  4. Kris says

    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

    Reply
  5. Del says

    February 5, 2015 at 1:40 AM

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

    Reply
  6. Alice @ Hip Foodie Mom says

    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!

    Reply
  7. Jessie Snyder | Faring Well says

    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!

    Reply
  8. cynthia says

    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!

    Reply
  9. A Taste Of Madness says

    February 7, 2015 at 8:42 AM

    Oh wow. I seriously need this in my life!

    Reply
  10. Millie | Add A Little says

    February 8, 2015 at 2:51 AM

    These look absolutely amazing – I love the gorgeous colour!

    Reply
  11. Lorna says

    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!

    Reply
  12. Lisa Michelle says

    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.

    Reply
  13. kate/ vegukate says

    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.

    Reply
  14. Kristen @ The Endless Meal says

    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 says

      September 1, 2016 at 7:22 PM

      Awe that’s so sweet of you, Kristen!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *




YOU'VE JOINED


  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FOLLOW SHER ON INSTAGRAM

Instagram post 2192583443496352046_3150324 LIKE GREEN BEAN CASSEROLE BUT way, way better. This sautéed green bean dish has a total green bean casserole vibe. But instead of cream of mushroom soup - I used lemony mushrooms and shallots. And instead of crispy onions I used @BlueDiamond Nut Thins for a #hackmas trick. The result is a flavorful and gluten-free side dish that comes together in under fifteen minutes. I served it for Thanksgiving and I’m gonna serve it again for Christmas. It’s one of my favorites. I hope you love it too (recipe below!). // In partnership with. #nutthins #ad

RECIPE:
12 oz. green beans
2 tablespoons olive oil 
1/2 cup shallots, minced
1 cup mushrooms, sliced
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1/2 cup Nut Thins, crushed

Put the greens beans in a large sauté pan and cover them with water. Bring to a boil and cook for 2 minutes. Drain and set aside.

Heat the sauté pan pan over medium-high heat. Add in the shallots and sauté for 2 minutes.

Add in the mushrooms, salt and pepper and sauté for 5 minutes. Then add in the lemon juice and stir. Lastly add in the green beans and combine.

Plate with the crushed Nut Thins on top. Enjoy!
Instagram post 2191133453494301356_3150324 NEW! RADISH HASH WITH fennel seed veggie sausage. Ready in about ten minutes. Perfect for lunch. And dinner. And breakfast with an egg on top. Vegan and gluten-free and soy-free. // Click the link at @shercastellano and tap the image for the recipe. In partnership with @hilaryseatwell. #hungryforhilarys #ad
Instagram post 2186783114221802293_3150324 I REALLY (REALLY) LOVE persimmons. Do you? They’re in season now. And perfect for snacking and salads and the holiday toast I put on my blog this week. They’re also perfect for roasting and puréeing and straining into cocktails like this persimmon punch. // Click the link at @shercastellano and then tap the image for the recipe.
Instagram post 2185338295184212438_3150324 #ad NEW! MAKE THE HOLIDAYS better and easier with holiday toast. It’s cheesy - thank you @Tillamook. It’s fruity - thank you pomegranate and persimmon. It’s crunchy - thank you gf toast points. It’s the perfect bite of sweet and salty and rich. And it comes together in under ten minutes. // Click the link at @shercastellano and then tap the image for the recipe. In partnership with  @Tillamook. #tillamook_partner #TogetherWithTillamook
Instagram post 2183738430511447331_3150324 TRAVELING WITH A CHRONIC illness is challenging. But it’s also just a lot like living with a chronic illness. There’s no predicting how you will feel each day. Or if you will have access to the care you need.

My best tips? Travel if you can. Don’t stay home in fear. It’s better to go and be in bed than not go at all.

Pack your essentials. For me that means I always have my heating pad, @amazinggrass green tablets, @mowellens CBD and pain meds on hand.

Plan ahead. Make sure you know how you can get around easily. Don’t expect every city in the world to use ride-share apps (because they don’t). Know where the pharmacy and nearest hospital is.

Go with someone who understands your disease. Like a supportive partner or friend. Someone who is very patient. Someone who makes you feel safe.

But mostly - go easy on yourself. Drink lots of water. Take lots of naps. Don’t overbook your trip. Don’t overthink it. Eat the pasta and the tacos. Drink the wine and the margaritas. Relish the good moments. And rest with the bad. // #endo
Instagram post 2182436878832287359_3150324 THIS IS MY FAVORITE PART OF the Thanksgiving table. A vegetarian, gluten-free sage stuffing with kale and ghee. It has all the classic stuffing flavors and never mushy and with just a little more nourishment. // Click the link at @shercastellano and then tap the image for the recipe.
Instagram post 2181695672183683659_3150324 DO YOU NEED A VEGGIE MAIN for your holiday table? This pumpkin polenta with balsamic roasted beets is the best. Its vegan and gf and one of my most popular recipes from my archives. // Click the link at @shercastellano and then tap the image for the recipe.
Instagram post 2177317256768329333_3150324 DO YOU HAVE A SHOWSTOPPER side dish for your holiday table? Because this is mine. Cranberry glazed carrots with herbs and green onions. Kinda sweet but mostly savory. Really easy. And really beautiful. // Click the link at @shercastellano and then tap the image for the recipe.

FEATURED IN

FEATURED IN

Copyright © 2019 · Site customization by Alright Studio ·