ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Sweet Potatoes with West African-Style Peanut Sauce

Randy Mayor
Yield 6 servings (serving size: 1 stuffed potato)
Peanuts are integral to West African cooking. The nutty, spicy flavors in the filling complement the sweet potato. Serve with grilled chicken and Broccolini.

Ingredients

  • 6 medium sweet potatoes (about 3 pounds)
  • 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

Nutrition Information

  • calories 231
  • caloriesfromfat 25 %
  • fat 6.4 g
  • satfat 1.2 g
  • monofat 3.1 g
  • polyfat 1.7 g
  • protein 5.4 g
  • carbohydrate 38.7 g
  • fiber 5.5 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 355 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 375°.

  2. Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

  3. 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.

  4. 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.