Baked Sweet Potatoes with West African-Style Peanut Sauce

Baked Sweet Potatoes with West African-Style Peanut Sauce Recipe
Randy Mayor
Peanuts are integral to West African cooking. The nutty, spicy flavors in the filling complement the sweet potato. Serve with grilled chicken and Broccolini.

Yield:

6 servings (serving size: 1 stuffed potato)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Lorrie Hulston Corvin,

October 2006
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