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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! 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Lunch, Side Dish
Cuisine: American
Keyword: sweet potato
Servings: 2 servings
Author: The Kitchen Prep


For Quick Pickled Vegetables

  • 1 cup water
  • 1/4 cup vinegar {white or rice vinegar}
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup Dandy® Radish MiniSticks™
  • 1 cup shredded carrots
  • 1/4 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
  • 1/4 to 1/2 teaspoon sriracha {depending on preferred spice level}


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.