Name: Teriyaki Edamame Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian
Ingredients: 4-5 medium sized sweet potatoes; 1 (12 oz) package shelled edamame, defrosted; 1 (15 oz) can chickpeas, drained and rinsed; 1 1/2 cups cooked rice; thinly sliced green onion and toasted sesame seeds for garnish; 1/3 cup water; 1/3 cup tamari or soy sauce; 1/4 cup pure maple syrup; 1/4 cup toasted sesame oil; 1-2 cloves garlic, finely grated; 1 teaspoon freshly grated ginger; 1 teaspoon light yellow miso paste (optional); 2 teaspoons corn starch

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Teriyaki Edamame Stuffed Sweet Potatoes are a delightful twist on classic comfort food, combining the naturally sweet flavor of roasted sweet potatoes with a savory teriyaki filling that’s bursting with protein. The creamy texture of the sweet potatoes pairs beautifully with the chewy edamame and hearty chickpeas, creating a satisfying dish that will impress your taste buds. This recipe is not only incredibly easy to make, but it’s also budget-friendly and packed with nutrients, making it a fantastic choice for lunch or a light dinner.

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I first discovered this dish during a cozy dinner with friends, searching for something wholesome yet delicious. The moment I took my first bite, I was hooked—the combination of flavors and textures was simply perfect! Whether it’s a busy weekday lunch or a laid-back weekend meal, these Teriyaki Edamame Stuffed Sweet Potatoes deliver on flavor and satisfaction. Plus, they make for an eye-catching presentation—who wouldn’t be excited to dig into a vibrant sweet potato stuffed with colorful edamame and chickpeas? I can’t wait for you to try this satisfying, nourishing dish!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Teriyaki Edamame Stuffed Sweet Potatoes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Teriyaki Edamame Stuffed Sweet Potatoes

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, ideal for a busy weeknight meal.
Irresistible Flavor: Sweet potatoes, savory teriyaki, and the crunch of sesame seeds create a flavor explosion.
Eye-Catching Appeal: The colorful filling against the vibrant sweet potato makes this dish so pretty!
Flexible Serving: Perfect for lunch, dinner, or even as a meal prep option for the week.
Diet-Friendly Options: Naturally vegan and gluten-free when using tamari, catering to various dietary needs.

Ingredients You’ll Need

4-5 medium-sized sweet potatoes: These provide the base for your dish, offering natural sweetness and essential nutrients. Look for smooth, unblemished potatoes for the best flavor.
1 (12 oz) package shelled edamame, defrosted: Packed with protein and a satisfying bite, edamame enhances the nutritional profile. You can substitute with green peas if needed.
1 (15 oz) can chickpeas, drained and rinsed: Adding creaminess and fiber, chickpeas make this filling hearty. You could swap in black beans for a different flavor.
1 1/2 cups cooked rice: Incorporates bulk and texture—use jasmine, brown, or even cauliflower rice for a lighter option.
Thinly sliced green onion and toasted sesame seeds for garnish: These add zest and crunch to each bite, elevating the presentation.
1/3 cup water: Used to create the teriyaki sauce.
1/3 cup tamari or soy sauce: This savory element forms the base of the teriyaki flavor—opt for low-sodium to keep it healthier.
1/4 cup pure maple syrup: A touch of sweetness to balance the flavors; agave nectar would work as a substitute.
1/4 cup toasted sesame oil: Adds rich, nutty flavor to the sauce.
1-2 cloves garlic, finely grated: Offers aromatic depth and flavor.
1 teaspoon freshly grated ginger: Brightens the dish with its spice.
1 teaspoon light yellow miso paste (optional): Adds umami and complexity; omit if vegan or unavailable.
2 teaspoons corn starch: A thickening agent for the teriyaki sauce, ensuring a nice, glossy texture.

How to Make Teriyaki Edamame Stuffed Sweet Potatoes

Preheat the oven: Preheat your oven to 425 degrees F. Prepare a large sheet pan by lining it with parchment paper and drizzling it lightly with oil.
Prepare the sweet potatoes: Wash the sweet potatoes thoroughly. Carefully slice them in half vertically and place them cut-side down on the prepared baking sheet. Drizzle the tops with a bit of oil and use your hands to spread it. Roast in the preheated oven until fork-tender and the bottoms are beginning to brown, about 45 minutes. Once done, set aside to cool slightly.
Make the teriyaki sauce: In a jar or a small bowl, combine the water, tamari (or soy sauce), maple syrup, sesame oil, garlic, ginger, and miso paste, if using. Shake or whisk until fully mixed. Heat a large skillet over medium heat and pour the sauce into the skillet. Bring the sauce to a simmer and cook, stirring frequently, until thickened, about 5 minutes. The sauce should be darker in color and coat the back of a spatula nicely.
Add the edamame and chickpeas: Stir in the defrosted edamame and drained chickpeas into the saucepan, cooking for an additional 3-4 minutes, until heated through and coated in the sauce. Next, mix in the corn starch if you want it thicker; stir until combined.
Assemble your stuffed sweet potatoes: On a plate, take one or two sweet potato halves and mash the insides gently with a fork. Spoon 1/3 cup of cooked rice on top, followed by a generous portion of the teriyaki edamame and chickpea mixture (about 1/4 of it). Finish with garnishes of sliced green onion and toasted sesame seeds, and enjoy your culinary creation!

Storing & Reheating

Store any leftover Teriyaki Edamame Stuffed Sweet Potatoes in an airtight container in the refrigerator for up to 4 days. You can also prepare the sweet potatoes ahead of time and refrigerate them until ready to assemble. For longer storage, freeze them in a suitable container for up to 3 months. When ready to enjoy, simply reheat in the microwave until heated through, about 2-3 minutes per serving, or warm in the oven at 350 degrees F until warmed, about 10-15 minutes. The texture may change slightly, but refreshing it with a drizzle of teriyaki sauce can help.

Chef’s Helpful Tips

Ensure you don’t over-roast the sweet potatoes—stop cooking once they’re fork-tender to avoid dryness.
If the teriyaki sauce isn’t thick enough, you can mix a little cornstarch with cold water and stir it in while cooking until the desired thickness is achieved.
Experiment with different veggies by adding in bell peppers or zucchini to the filling for a more colorful presentation.
If you’re not a fan of edamame, feel free to swap it for another bean or omit it altogether.
Make extra teriyaki sauce to drizzle over salads or grain bowls for a delicious touch!

Teriyaki Edamame Stuffed Sweet Potatoes offer the perfect blend of satisfying flavors and vibrant colors, ideal for lunch or dinner. Not only are they simple to prepare, but they also deliver on taste while being nutritionally balanced and fun to eat. This dish encourages creativity in the kitchen, so don’t hesitate to experiment with other ingredients or flavors that excite you.

Recipe FAQs

Can I use different types of potatoes?

Absolutely! While sweet potatoes provide a unique sweetness, you can use regular potatoes or even butternut squash for a different take on this recipe. Just adjust the cooking time as needed.

How do I make this dish gluten-free?

Simply use tamari instead of soy sauce, ensuring your rice is gluten-free. Most ingredients in this recipe are naturally gluten-free, making it easy to accommodate dietary preferences.

Can I prepare this ahead of time?

Yes! You can roast the sweet potatoes in advance and store them in the refrigerator. Just assemble and heat the filling before serving to retain all the flavors and textures.

What can I serve with these stuffed sweet potatoes?

They pair perfectly with a fresh green salad or can stand alone as a hearty meal. Consider serving them alongside an Asian-inspired slaw for a delightful crunch!

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