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Thai-Style Loaded Baked Sweet Potatoes (GF, V)

Takes a while to bake a potato, but this is super easy. Throw the potatoes in and have a nice hour to yourself after work.

Thai-Style Loaded Baked Sweet Potatoes (GF, V)

Source: Dula Notes | Makes 2 potatoes | Time: 1hr 15 min

Changes: used coconut aminos instead of soy sauce; skipped lime juice; used prepackaged cabbage mix for topping instead of shredded carrot


Baked Potatoes

3 very large sweet #potatoes

1 tbsp grapeseed oil


Peanut Sauce

1/2 cup salted peanuts (or 1/2 cup natural peanut butter)

2/3 cup reduce fat or full fat canned coconut milk

1/2 tsp toasted sesame oil

1/2 tbsp sriracha

1 tbsp agave

1 tbsp coconut aminos

1 tbsp rice vinegar

2 garlic cloves

2 tbsp lime juice


1/2 cup of green onions

1/3 cup minced fresh cilantro



Preheat oven to 400 degrees F.

Scrub the potatoes under cold water and dry thoroughly. Prick with a fork a few times. Put potatoes on a rimmed baking sheet lined with foil.

Coat each potato with the oil and sprinkle with salt. Bake for about 1 hour or until they are soft in the center.

Place all of the peanut sauce ingredients in a blender or food processor and process until smooth.

When the potatoes are done baking, use a fork to poke a line down the top-middle of the potato. Gently pinch and pull each side (like opening a back of snacks) to pop the potato open. Drizzle peanut sauce on the warm potato, then pile on the toppings and finish with a final drizzle of peanut sauce and sriracha, if you like.


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