Sweet Potatoes with Thai Peanut Butter Sauce

These sweet potatoes topped with a zesty slaw and creamy Thai peanut butter sauce are an irresistible plant based dinner recipe! 

Sweet Potatoes with Thai Peanut Butter Sauce

If you read our last post, you’ll know: Alex and I were very skeptical of the Instant Pot. Anything that’s trendy turns on our skeptic meter, so we avoided anything Instant Pot or electric pressure cooker for years. We finally decided to give it a try when we found a friend who cooked sweet potatoes in it religiously: and turns out it cooks rice and dried beans too. Perhaps it would give our rice cooker a run for its money? After trying it several times, we found the Instant Pot cooks sweet potatoes in less time than baking and it’s totally hands off. This healthy sweet potatoes recipe with Thai peanut butter sauce is our idea on how to use those Instant Pot sweet potatoes! And don’t worry: if you don’t have any Instant Pot, there’s a baked version as well. Keep reading for the recipe.

Related: Easy Vegetarian Recipes for Beginners | Best Vegan Dinner Recipes

Sweet Potatoes with Thai Peanut Butter Sauce

How to cook sweet potatoes?

Here’s our method for how to cook sweet potatoes in an Instant Pot: they come out with a moist and velvety interior.  Of course, you could bake the sweet potatoes if you don’t have an electric pressure cooker! We’ve included baking instructions in the recipe below as well. How long to cook sweet potatoes? Our method for Instant Pot sweet potatoes takes 35 minutes total, including preheat time and natural release time. Just throw them in the pot, cook on high pressure for 16 minutes, and natural release for 10 minutes. If you’re baking the sweet potatoes, a tip is to cut them in half, which shortens the cooking time! This way, you can bake them for just 25 minutes at 400F.

Related: 28 Day Healthy Meal Plan | Best Healthy Dinner Recipes

This Thai peanut butter sauce recipe

This recipe is simply Thai inspired: there’s nothing authentic Thai about it! You can make the slaw and Thai peanut butter sauce in the time it takes to cook the sweet potatoes. The slaw and Thai peanut butter sauce are a loose inspiration from the flavors of Thai food: cilantro, lime, soy balanced with a touch of sweet (here maple syrup), green onion, and peanut.

This recipe is vegetarian, and naturally gluten free and vegan (plant based) as well. It’s healthy, colorful, and delicious — we served it to our neighbors and they couldn’t believe how flavorful it was. This one’s also a great Back to School recipe, since school will be starting up in a few weeks!

Sweet Potatoes with Thai Peanut Butter Sauce

What are other vegetarian Instant Pot recipes?

Another hangup about the Instant Pot for us was that we thought it was mainly helpful for cooking meat quickly. Since we eat mainly vegetarian on a daily basis, we were interested in vegetarian Instant Pot recipes. This Instant Pot sweet potatoes with Thai peanut butter sauce recipe is one of our favorite Instant Pot vegetarian recipes — here are a few more of our favorites!

Check it out: If you’re in the market for an Instant Pot, here’s the Instant Pot we use.

Looking for more healthy sweet potato recipes?

Here are a few other healthy sweet potato recipes from A Couple Cooks:

Wondering how to cook sweet potatoes in an Instant Pot?

We have you covered! Watch the following video or read more here.

This recipe is…

This Instant Pot sweet potatoes with Thai peanut butter sauce recipe is vegetarian, gluten-free, vegan, plant based, dairy free, naturally sweet, and refined sugar free.

Sweet Potatoes with Thai Peanut Butter Sauce
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Instant Pot Thai Sweet Potatoes | A Couple Cooks

Sweet Potatoes with Thai Peanut Butter Sauce


1 Star (4 votes, average: 5.00 out of 1)

  • Author: Sonja
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings 1x

Description

These sweet potatoes topped with a zesty slaw and creamy Thai peanut butter sauce are an irresistible plant based dinner recipe!


Scale

Ingredients

For the sweet potatoes and slaw

  • 4 medium to large sweet potatoes (10 to 12 ounces each)
  • 1/4 red cabbage (3 cups shredded)
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 green onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons fresh lime juice (1 lime)
  • 1/4 teaspoon kosher salt
  • Crushed peanuts, for the garnish

For the Thai peanut butter sauce

  • 1/3 cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice (1 lime)
  • 1 teaspoon maple syrup
  • 2 tablespoons water

Instructions

  1. Cook the sweet potatoes using our Instant Pot Sweet Potatoes recipe. (This will take 35 minutes total; make the remainder of the recipe during this time!) Or, to bake the sweet potatoes: Slice the sweet potatoes in half. Preheat the oven to 400°F and rub the halved sweet potatoes with the olive oil on all sides. Place on a parchment paper lined baking sheet and bake for 25 minutes (or more, depending on the size of the potato), or until very tender to the touch. Set aside.
  2. Make the slaw: Thinly slice the red cabbage, enough for 3 cups. Thinly slice the peppers. Thinly slice the green onion. Chop the cilantro. In a large bowl, mix together the cabbage, peppers, green onion and cilantro with the lime juice and kosher salt.
  3. Make the Thai peanut butter sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and water. Taste and add a bit of kosher salt if desired (this depends on the salt content of the peanut butter).
  4. To serve: Slice the sweet potatoes in half and top them with the slaw. Drizzle with the Thai peanut butter sauce and sprinkle with chopped peanuts.
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: Thai

Keywords: Vegetarian Instant Pot Recipes, Instant Pot, Instant Pot Recipes, Vegetarian, Gluten Free, Vegan, Thai, Sweet Potatoes, Dairy Free, Healthy

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

9 Comments

  • Reply
    Elizabeth
    July 31, 2018 at 9:30 am

    I would never have thought to cook sweet potatoes in an Instant Pot, what a great idea! I haven’t got an Instant Pot but I’ve seen so many recipes that use them, I’m definitely tempted.

    I love Thai flavours as well, so this looks great!

  • Reply
    Carol Criswell
    July 31, 2018 at 2:34 pm

    Looks great but warning: soy sauce is NOT gluten free!!!

  • Reply
    Brittany Audra @ Audra's Appetite
    July 31, 2018 at 8:22 pm

    I can’t wait to try that peanut drizzle sauce! I love sweet potatoes with peanut butter for a sweet version…can’t wait to try this savory version! :)

  • Reply
    Liz B
    August 2, 2018 at 9:19 pm

    This is a super easy recipe and surprisingly packed with flavor! It also took barely any time to prepare and was so healthy, I think this is going to become a staple recipe for my boyfriend and I. I couldn’t get enough of that slaw, I was just sitting there eating the slaw on it’s own afterwards and might just make the slaw without the potatoes in the future 😂 Thanks for sharing this!

  • Reply
    Emily K.
    August 26, 2018 at 8:18 pm

    Thanks for a great recipe! Made this meal for dinner tonight and it was super filling, satisfying and delicious! We had a spinach salad topped with some pineapple slices that I roasted alongside the sweet potatoes. This will definitely be added to the “go-to” meal list!

  • Reply
    Jenn
    November 2, 2018 at 6:19 am

    Loved the recipe! I would have never thought to use sweet potato. I added a clove of garlic, knob of ginger and a bit of red curry paste to the peanut sauce and it was amazing.

  • Reply
    Anonymous
    January 8, 2019 at 9:15 pm

    This was great! I had some lentils in the fridge that I dressed with lime and cilantro to add more protein. I think next time we may actually skip the sweet potato and serve the slaw and sauce over lentils!

  • Reply
    Carley
    January 30, 2019 at 8:04 pm

    I made this today and it was DELICIOUS. I did without the bell peppers because I don’t like them, and it was still amazing. YUM

    • Reply
      Sonja
      January 31, 2019 at 10:23 am

      Oh we are so glad to hear this! And the slaw would be great without peppers too. Thanks for making it!

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