Delicious & Easy

Mushroom-Stuffed Thai-Style Sweet Potatoes


Bake whole sweet potatoes in a 350° oven until soft, about 45

In the meantime, saute mushrooms in olive oil over medium heat for 5 minutes; add coconut milk and peanut butter and stir until smooth and warm.

To serve, cut open sweet potatoes and top with mushroom mixture. Garnish with desired amounts bell pepper, cilantro, scallions, basil, almonds, salt, pepper, and red pepper flakes.

Ingredients for

Mushroom-Stuffed Thai-Style Sweet Potatoes

4 large sweet potatoes
1 pound sliced mushrooms of choice
2 tablespoons extra-virgin olive oil
1 13.5-ounce can coconut milk
½ cup peanut butter
1 red bell pepper, diced
1 bunch cilantro, chopped
1 bunch scallions, sliced
1 bunch basil, chopped
¼ cup slivered almonds
Salt and pepper to taste
Red pepper flakes to taste

Instructions for

Mushroom-Stuffed Thai-Style Sweet Potatoes

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