Peanuts are integral to West African cooking. The nutty, spicy flavors in the filling complement the sweet potato. Serve with grilled chicken and Broccolini.
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
How to Make It
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.