Ingredients
For stuffed sweet potato:
2 large or 4 small sweet potatoes, cut in half lengthwise
15 ml (1 tablespoon) olive oil
1 small onion, diced
1 clove garlic, minced
240 g plain tempeh, crumbled
15 ml (1 tablespoon) soy sauce or tamari sauce
60 g (1/4 cup) Patience Fruit & Co Whole and Juicy Dried Cranberries
1 avocado, sliced
Fresh coriander (optional)
For peanut sauce:
90 ml (1/4 cup + 2 tablespoons) peanut butter, natural or creamy
1/3 cup water
30 ml (2 tablespoons) soy sauce or tamari sauce
15 ml (1 tablespoon) sesame oil
15 ml (1 tablespoon) hot sauce, such as Sriracha
Juice of one lime
30 ml (2 tablespoons) fresh ginger, grated
1 clove garlic, minced
Cooking time 1 hour Portions 4 servings
This vegetarian sweet-potato recipe is bound to please, with the perfect balance of sweet and salty flavours. If you’ve never had tempeh, this is the recipe that will make you fall in love with this meat substitute. Originally from the island of Java in Indonesia, tempeh is made from fermented soybeans. The taste – similar to hazelnuts and mushrooms – and the firm, crunchy texture will surprise you. The spicy peanut sauce contrasts with the sweet potato. Prepare your taste buds for a treat!
Ingredients
For stuffed sweet potato:
2 large or 4 small sweet potatoes, cut in half lengthwise
15 ml (1 tablespoon) olive oil
1 small onion, diced
1 clove garlic, minced
240 g plain tempeh, crumbled
15 ml (1 tablespoon) soy sauce or tamari sauce
60 g (1/4 cup) Patience Fruit & Co Whole and Juicy Dried Cranberries
1 avocado, sliced
Fresh coriander (optional)
For peanut sauce:
90 ml (1/4 cup + 2 tablespoons) peanut butter, natural or creamy
1/3 cup water
30 ml (2 tablespoons) soy sauce or tamari sauce
15 ml (1 tablespoon) sesame oil
15 ml (1 tablespoon) hot sauce, such as Sriracha
Juice of one lime
30 ml (2 tablespoons) fresh ginger, grated
1 clove garlic, minced
Print ShareSteps
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Place rack in the middle of the oven. Preheat oven to 200℃ (400F).
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Pierce sweet potatoes with a fork. Place sweet potatoes, cut side down, on a parchment-covered baking sheet. Bake for 50 to 60 minutes, until tender. Set aside to cool.
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In a pan over medium-high heat, sauté onion and garlic in oil. Add tempeh and cook until it starts to caramelize, about 4 minutes. Add tamari sauce and cranberries and continue to cook for a minute. Set aside.
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Remove some flesh from each sweet potato with a fork. Divide stuffing among sweet potato halves. Garnish with avocado slices.
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Bring all ingredients to a boil in a pan, whisking. Simmer gently for 2 or 3 minutes or until sauce thickens.
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Serve stuffed potatoes with sauce. Add a few leaves of fresh coriander as a garnish if you wish.
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In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
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