Baked Sweet Potatoes with West African-Style Peanut Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 25%
  • Fat: 6.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 5.4g
  • Carbohydrate: 38.7g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 355mg
  • Calcium: 37mg

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

  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.
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