Baked sweet potato with peanut sauce
Discover a delicious and hearty recipe for Baked Sweet Potatoes with Peanut Sauce. This unique dish pairs perfectly roasted sweet potatoes with a creamy, spiced peanut sauce featuring ginger, garlic, cumin, and coriander. Ideal for a comforting dinner, this recipe blends sweet and savory flavors for a truly satisfying meal.
- 10 Aug 2024
- Cook time 70 min
- Prep time 1 min
- 6 Servings
- 14 Ingredients
Experience a delightful fusion of flavors with this Baked Sweet Potato topped with Peanut Sauce. This dish combines the natural sweetness of roasted sweet potatoes with a rich, savory peanut sauce that's spiced with ginger, cumin, and red pepper. Perfect for a hearty meal or a splendid side dish, this recipe brings the taste of West Africa right to your kitchen.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly, then pierce them several times with a fork.
- Place the sweet potatoes on a baking sheet and bake in the preheated oven for 45-60 minutes, or until they are tender and can be easily pierced with a fork.
- While the sweet potatoes are baking, start preparing the peanut sauce.
- In a medium-sized saucepan, melt the butter over medium heat.
- Add the finely chopped onion to the saucepan and sauté for about 3-4 minutes, until the onions become soft and translucent.
- Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until aromatic.
- Add the ground cumin, chopped coriander leaves, and ground red pepper to the saucepan. Stir well to combine and cook for another minute.
- Pour the tomato sauce into the saucepan, followed by the peanut butter, sugar, and salt. Mix thoroughly until all ingredients are well incorporated.
- Gradually add the water to the mixture, stirring constantly to avoid lumps.
- Bring the sauce to a gentle simmer and let it cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
- Taste the peanut sauce and adjust seasoning with additional salt or sugar if needed.
- Once the sweet potatoes are done baking, carefully remove them from the oven and let them cool slightly.
- Slice each sweet potato lengthwise, creating an opening for the sauce.
- Spoon a generous amount of the warm peanut sauce over each sweet potato.
- Garnish with the remaining chopped coriander leaves.
- Serve the baked sweet potatoes with West African-style peanut sauce immediately, either as a main dish or as a hearty side.
Tips:
- To ensure even baking, choose sweet potatoes that are similar in size.
- Preheat the oven to 400°F (200°C) and pierce the sweet potatoes with a fork before baking to allow steam to escape.
- Roast the sweet potatoes on a baking sheet lined with parchment paper for easier cleanup.
- While the sweet potatoes are baking, prepare the peanut sauce in a saucepan over medium heat to meld the flavors together.
- Consider using smooth peanut butter for a creamier sauce, but crunchy peanut butter can add a pleasant texture.
- If the sauce is too thick, gradually add more water until the desired consistency is achieved.
- Adjust the seasoning to your taste — add more red pepper for spiciness or more sugar for sweetness.
- Garnish with fresh coriander leaves to add a burst of freshness and a pop of color.
This Baked Sweet Potato with Peanut Sauce is a delicious and unique dish that is sure to impress. The combination of flavors is rich and satisfying, making it a perfect comfort food with a nutritious edge. Whether you serve it as a main course or a side, this recipe offers a wonderful opportunity to explore the rich culinary traditions of West Africa.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 4.95g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 4.78g | 13% |
| Sugar 8g | 8% |
| Fat | |
| Fat 8g | 9% |
| Saturated 2.22g | 7% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 840ug | 94% |
| Choline 27mg | 5% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 2.46mg | 15% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.83mg | 12% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.77mg | 16% |
| Magnesium, Mg 54mg | 14% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 590mg | 17% |
| Selenium, Se 1.49ug | 3% |
| Sodium, Na 370mg | 24% |
| Zinc, Zn 0.77mg | 7% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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