Banh Mi Loaded Sweet Potatoes

Banh Mi Loaded Sweet Potatoes make a nutritious meal that’s anything but ordinary. Boasting some of the flavors of a classic Vietnamese Banh Mi Sandwich, this loaded spud covers all the bases: Sweet, salty, spicy, creamy and crunchy! 

Disclosure: This post is written in partnership with Dandy® Produce. As always, all opinions here are my own. 

Doesn’t it seem like we just started frolicking about shouting, “Spring is here!!!” and now we’re almost half way through MAY?? How?!

I’ve gone from seeing everyone post gleeful statuses about putting sweaters away to posting plans for summer vacations, and — not to freak you out — but that means that swimsuit season is approaching at warp speed.

Yes, the Easter Bunny just hopped into spring and left you with a basket of chocolate creme eggs that are certainly not helping matters, but there’s no need to panic; getting your diet back “on track” doesn’t mean you have to eat like a rabbit!

The key to achieving veggie-filled nirvana that doesn’t leave you bored and hungry is choosing nutritious ingredients that pack a flavorful punch. You’ll be more excited to actually eat more of the good-for-you stuff and simultaneously do your figure a favor.

Sweet potatoes are quite popular in my house {my husband eats one every day to keep his energy levels up throughout the work day}, but it can get difficult to find new ways to spice them up. I started thinking about different dishes that have all the elements that excite the palate: hints of sweet, savory, spicy, creamy and crunchy. And then I remembered the Banh Mi Sandwich.

A Banh Mi is a Vietnamese sandwich that usually contains pickled veggies, meat and fresh herbs all stuffed into a chewy baguette with a crisp exterior. When those flavors and textures combine, you get a harmonious blend that makes taste buds happy!

So, of course, I had to borrow some flavor inspiration from these exotic eats that could work with my “healthified” twist on this popular street food. One of my favorite parts of these spuds is the crunchy pickled veggies that I made out of radish and carrot matchsticks. Dandy® makes creating this quick pickle even quicker with their ready-to-eat Radish MiniSticks™, which I often find myself sprinkling over everything from salads to tacos for extra crunch. That little dose of vinegary crunch makes everything else “pop” and takes these potatoes to the next level.

While I stuck with a simple topping of various herbs and veggies — radish, carrot, cilantro, mint, and jalapeño — you can add meat {pork is traditionally used} or tofu for added protein if you want to make these a complete meal. A drizzle of zippy sriracha mayo {it’s ok, everything else was on the up & up!} finishes these off with a decadent flourish without going overboard.

Stuffed to the brim with healthful benefits and flavor, you won’t mind making these your lunch or dinner as you prepare for poolside fun!

Banh Mi Loaded Sweet Potatoes

Banh Mi Loaded Sweet Potatoes make a nutritious meal that’s anything but ordinary. Boasting some of the flavors of a classic Vietnamese Banh Mi Sandwich, this loaded spud covers all the bases: Sweet, salty, spicy, creamy and crunchy! 

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Course Lunch, Side Dish

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 2 servings

Author Dianna Muscari

Ingredients  

For Quick Pickled Vegetables

• 1 cup water
• ¼ cup vinegar {white or rice vinegar}
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 cup Dandy® Radish MiniSticks™
• 1 cup shredded carrots
• ¼ cup thinly sliced English cucumber

For Potatoes

• 2 medium sweet potatoes baked or cooked in microwave*
• 2 tablespoons mint finely chopped {divided}
• 2 tablespoons cilantro finely chopped {divided}
• Jalapeno pepper very thinly sliced
• 1 tablespoon mayonnaise
• ¼ to ½ teaspoon sriracha {depending on preferred spice level}

Instructions 

Make Quick Pickled Vegetables:

• Place vegetables into a large canning jar or container with a lid, packing them down a bit but not smushing them completely. Bring water, vinegar, sugar, and salt to a boil in a small saucepan over medium-high heat. Boil until sugar and salt are completely dissolved.
• Pour hot liquid over the vegetables; let it come to room temperature. Pickles can be used within 30 minutes to an hour depending on how tender you'd like them to be. You can also cover with lid and place in the refrigerator overnight to allow the flavors to fully permeate the veggies.

Make sriracha mayo:

• In a small bowl, whisk together mayonnaise and sriracha. Set aside or refrigerate until ready to use.

Assemble potatoes:

• Cut cooked potatoes down the middle and gently push in the ends to create a "boat". Using a fork, fluff up the cooked potato insides.
• Top each potato with about 1/4 {or more!} of pickled vegetable mix, mint, cilantro and jalapeno pepper.
• Drizzle sriracha mayo over top of each potato.