Thai Baked Sweet Potatoes

Thai Baked Sweet Potatoes | A Couple Cooks

Thai baked sweet potatoes | Gluten-free, dairy-free, vegan

Do you have a cookbook collection? In all honesty, the vast array of cookbooks in this world sometimes overwhelms me. There can only be so many recipes, right? But the more I’ve read, the more I realize that each cookbook is a unique perspective based on a one-of-a kind individual — an actual person, not an anonymous faceless author who sits in a sterile test kitchen churning our recipes. Ina Garten is a real person, and so is Giada De Laurentiis, and that person who wrote The Joy of Cooking. Each person’s story and method for combining ingredients and creating food is equally valid. So the more cookbooks the better, not the other way around!

While we were in Portland recently, we had the pleasure of spending time with dear friends Dana and John, the sweet minds behind the website Minimalist Baker. They’re the type of people where you can laugh and eat loads of Mexican food with and then turn around and be completely vulnerable and real. I was so inspired to speak with Dana about some health issues that caused a recent struggle with hair loss (which she shared about here on the Jess Lively podcast), and share about some of my own health struggles with cancer. And speaking of real life people who write books, Dana has just realized a fantastic one: a cookbook called Everyday Cooking. All the recipes are beautifully shot and plant-based / vegan. We love that her approach to eating is similar to ours: she’s not straight-up vegan, but shares plant-based recipes to inspire eating more vegetables and follows this approach most of the time (which is what we’re all about too).

Of course we gravitated to the sweet potato recipes in this book, and we had to try these thai baked sweet potatoes. The verdict? Fantastically delicious. The tahini ginger sauce and spiced chickpeas balance the sweetness of the potatoes, and topped off with a chili garlic sauce and cilantro, it became an instant household favorite. We hope you enjoy it, and check out the link to Dana’s book below. Congratulations, Dana, on a gorgeous cookbook to add to our shelves!

Buy it: Minimalist Baker’s Everyday Cooking

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Thai Baked Sweet Potatoes


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  • Author: a Couple Cooks
  • Yield: 4

Ingredients

For the sweet potatoes

  • 4 medium sweet potatoes, halved (1 1/2 pounds)
  • 1 tablespoon olive oil

For the chickpeas

  • 1 15-ounce can chickpeas, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground or fresh ginger
  • 1/2 teaspoon ground coriander
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon chili garlic sauce
  • 1/2 tablespoon coconut oil

For the ginger tahini sauce

  • 1 teaspoon fresh ginger, grated
  • 1/4 cup tahini
  • 1 lime, juiced (2 tablespoons)
  • 1 to 2 tablespoons soy sauce or tamari
  • 2 to 3 tablespoons maple syrup
  • 1/2 teaspoon chili garlic sauce

To garnish

  • 2 green onions
  • 1/4 cup cilantro, finely chopped
  • 1/2 lime, quartered
  • 1/2 teaspoon chili garlic sauce

Instructions

  1. Preheat the oven to 400°F and rub the halved sweet potatoes with the olive oil on all sides. Place on a foil-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. In the meantime, heat a medium skillet over medium heat. In a small bowl, toss chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chili garlic sauce.
  3. Once the skillet is hot, add the coconut oil. Saute the chickpeas until visibly browned and slightly dried out, about 5 minutes. Set aside.
  4. To prepare the sauce, add all of the ingredients to the same bowl used for the chickpeas. Whisk to combine. Then add 1 to 4 tablespoons hot water to thin until pourable. Taste and adjust the seasonings as desired.
  5. To serve, place the baked sweet potatoes on serving plates. Gently press into the middle of the potatoes to make a well for the chickpeas. Add the chickpeas and top with the sauce and garnishes of choice.
  6. Store leftovers (separately), covered, in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through, about 20 minutes.

Notes

Reprinted with permission from Minimalist Baker’s Everyday Cooking by Dana Shultz

 

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.

12 Comments

  • Reply
    Rena
    June 28, 2016 at 11:48 pm

    Looks delish!

  • Reply
    Katie @ Whole Nourishment
    June 29, 2016 at 10:41 am

    Too many cookbooks overwhelm me too, to be honest. I think people would be surprised to know how few I own. ;-) But once I get into one I get pretty wrapped up in it because as you said each has a unique backstory and voice which is what makes the recipes jump off the page. And I wish I could make these Thai baked sweet potatoes right now! Saving to make soon though!

    • Reply
      Sonja
      June 29, 2016 at 11:38 am

      Haha, I agree that it can be overwhelming! Of the books you own, which are your favorites?? Let us know if you give this a try — it’s definitely a keeper :)

      • Reply
        Katie @ Whole Nourishment
        June 30, 2016 at 2:29 am

        Oh Ottolenghi’s books by far. :-) I also love Amy Chaplin’s, At Home in a Whole Food Kitchen.

  • Reply
    Katie @ Whole Nourishment
    June 29, 2016 at 10:48 am

    I believe the tahini was left out of the ingredient list in the recipe! ;-)

    • Reply
      Sonja
      June 29, 2016 at 11:36 am

      Updated now — thank you!!! :)

  • Reply
    Tim
    July 8, 2016 at 1:34 pm

    I have totally been on the sweet potato train lately! Breakfast, lunch dinner, nothing is off the table. Looking forward to trying this one!

  • Reply
    K
    July 21, 2016 at 7:30 pm

    These are so very, very good. I am not sure if I have the words to describe how much I liked these!

  • Reply
    MLD
    November 19, 2016 at 9:39 am

    I love so many of your recipes but this might be my FAVORITE! So so good! We’ve made it several times. I’ve also shared the recipe with others.

    • Reply
      Sonja
      November 19, 2016 at 3:49 pm

      So glad you enjoyed it! Actually, all the credit for this one goes to Minimalist Baker — it’s from her cookbook! She’s fantastic :)

  • Reply
    Steph
    August 20, 2017 at 10:40 am

    Wow! This makes an amazing meal, I love the combination of flavors and textures.

  • Reply
    Tarla
    October 5, 2017 at 6:44 pm

    Love this recipe, made it this week for the first time and it was delicious. I especially liked the ginger tahini sauce, great alternative to peanut based satay!

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