Can we take a break from all the Thanksgiving recipes for a moment? Today I’ve got some sweet potatoes for you all, but Thanksgiving sweet potatoes these are not. In fact, I won’t be sharing any Thanksgiving sweet potato recipes this year because after multiple failed attempts at what I thought would be the best sweet potato side dish ever, I gave up. And I turned to a tried and true sweet potato main dish. (Which you actually could make for Thanksgiving if you’re adventurous!)
I promise I’ll be back soon with yet another holiday dish, but in the meantime, I’m sharing this because I’m guessing you all need something for dinner on normal days, right? Thought so! This is actually an old favorite from the early days of this blog. I loved this recipe so much! But it didn’t get a ton of attention. I’m hoping the recipe gets a little more love this time around. This one is also really easy, which makes it great for this time of year when we’re all probably getting a little sick of cooking. Here’s how it works: bake up some sweet potatoes, and while they bake, stir together a simple sauce and cook up a simple stir-fry that gets stuffed into those sweet potatoes. Starty by mixing up some seasonings. Brown the tempeh in a skillet for a few minutes, then add the seasonings and diced bell pepper. Stir-fry for a couple of minutes, and it’s done!
When the potatoes are done, stuff them with the tempeh mixture, drizzle with almond butter sauce, and sprinkle with scallions. Devour.
Tips for Making Awesome Tempeh Stuffed Sweet Potatoes
I really prefer my sweet potatoes baked, but feel free to microwave them if you need to save time. Switch things up by making this with peanut sauce instead of almond butter sauce. Just swap out the almond butter in the recipe with peanut butter! Feel free also to switch up the veggies. I really like the sweetness of red bell pepper in this, but just about any stir-fryable veggie will work. To keep this recipe gluten-free, substitute gluten-free tamari for the soy sauce.
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