I have had this recipe bookmarked forever. It combines my three favorite things when it comes to food–sweet potatoes, peanut butter and simple ingredients that you probably already have in your pantry.
It also pairs perfectly with roast chicken/turkey or salmon and whatever green vegetable you have hanging out in your fridge (brussel sprouts, green beans, broccoli). Just bake your potatoes while you are prepping the rest of your meal and you will have a healthy delicious weeknight dinner.
Note: I doubled the sauce and ate leftovers drizzled over tofu, broccoli and rice (I think I liked it even better the next day but that is probably because I didn’t have to make it the second time)
Sweet Potatoes with Peanut Sauce (from Cooking Light magazine)
- 6 medium sweet potatoes
- 1 teaspoon canola oil
- 1/3 cup finely chopped onion
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon ground red pepper
- 3/4 cup water
- 3/4 cup tomato sauce
- 1/4 cup peanut butter
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Preheat oven to 375°.
Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.
Heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic; cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick.
Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/4 cup sauce into each potato. Top each serving with 1 teaspoon cilantro.