Thai Sweet Potato Stacks with Peanut Sauce

Thai Sweet Potatoes with Peanut Sauce

You know it. That first moment you discover a flavor combination so unimaginably perfect that you simply must have it again and again and again. Such was the case with peanut butter and basil for me. Since then, I’ve been cramming the duo into dishes and desserts like there’s no tomorrow.

My new obsession is more of a trio: Peanut butter, sweet potato + cilantro.

Baby Bok Choy and Green OnionsBaby Bok Choy and Sweet Potatoes

Being that I’m such a huge lover of Thai food – John and I eat it most weeks – it seemed natural to fuse it into other types of cuisines and foods I love. One such food is sweet potatoes.

They’re so versatile in both sweet and savory settings, and I could eat one every day and never tire of them. So it was only a matter of time before I slapped vegetables and peanut sauce on them and called it a meal. Plus, I loved the Mexican-inspired version so much I had to recreate it again.

Thai Sweet Potato Stacks | Minimalist Baker

The concept for this dish is simple: roasted sweet potato rounds, sauteed greens with soy sauce + garlic, peanut sauce, fresh carrots + cilantro all stacked together in one Thai-inspired dish. Perfect for lunch, a snack or a light dinner. These would even make a great small bite preceding a bigger meal. Oh the possibilities.

Thai Sweet Potato Stacks

The sweet potatoes are perfectly complemented by the crunchy greens. The carrots and cilantro add a fresh, flavorful crunch. And the peanut sauce is the liquid gold that holds it all together. The only way it could be improved is by adding some sriracha over top, which I highly highly recommend. Peanut sauce and sriracha were meant to be together, I’m telling you.

Minimalist Baker | Sweet Potato Stacks with Peanut Sauce and Cilantro

Thai Sweet Potato Stacks with Peanut Sauce
Prep time
Cook time
Total time
A sweet and savory vegetarian dish with sweet potatoes, sauteed greens and peanut sauce. A light, healthy dish to serve as an appetizer or entree.
Recipe type: Entree
Cuisine: Thai
Serves: 2
  • 2 medium sweet potatoes, sliced into 1/4 inch rounds
  • 2 Tbsp toasted sesame oil, divided (or sub refined coconut or olive)
  • 1 bunch green onions, rinsed and chopped (~ 1 cup)
  • 2 heads baby bok choy, rinsed and chopped (~ 1 cup)
  • 1 clove garlic, minced
  • 1 Tbsp soy sauce
  • 4 Tbsp peanut sauce
  • Optional toppings: fresh cilantro, chopped carrots, sriracha, crushed peanuts
  1. Preheat oven to 350 degrees F and lightly spray a baking sheet with non-stick spray or brush with oil. Add sweet potatoes and toss with 1 Tbsp sesame oil. Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
  2. In the meantime, prepare peanut sauce (follow link for instructions), and saute garlic, green onions and baby bok choy in 1 Tbsp sesame oil + soy sauce, until soft. Set aside.
  3. Once sweet potatoes are ready, remove from oven and begin stacking them with a small amount of vegetables and peanut sauce between each layer. Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
  4. Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.
Nutrition Information
Serving size: 1 stack Calories: 423 Fat: 22g Carbohydrates: 51g Sugar: 4g Fiber: 9g Protein: 9g

Nutrition information is a rough estimate for 1 sweet potato stack.


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

Get More Deliciousness

Want our latest posts straight to your inbox?
How about our 42-Page Detox Guide?
(It's 100% free and 1000% delicious)

Talk About It

(or jump to leave a comment & review)
  1. De says

    I’m with you, I could totally eat sweet potatoes everyday and be completely content. I love your sweet potato recipes! Hopefully I’ll get to try this soon!

  2. says

    These sound so good! Peanut and sweet potato, together at last. :) I also never know what to do with bok choy besides a simple steam & soy sauce–this sounds like a perfect solution!

  3. Linda Mullen says

    I am a sweet potato lover also and looking forward to trying this! I love your photography also. Here is another great sweet potato combination (in case you haven’t come across it yet): Sweet potatoes, chipotle peppers in adobo sauce, gorgonzola cheese and cilantro. For less, um, adventurous types, you can do sweet potatoes, barbecue sauce, feta and cilantro. I usually mash the sweet potatoes with the sauce and make a sort of casserole with it. I’m thinking those little fried onions would make a good topping – it seems to need a crunch.

  4. says

    oh my! what a beautiful presentation :) I love stacks, sweet potatoes and Thai food so, this recipe is definitely going to into my favorites. ps: I love your recipes!

  5. Romy says

    Hi, this looks so tasty! I cannot seem to find the link for the peanut sauce. Could you point me toward it please? Thanks;0) Romy

Leave a Comment & Review

Your email address will not be published. Required fields are marked *

Rate this recipe: