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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light OCTOBER 2006

  • Yield: 6 servings (serving size: 1 stuffed potato)

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.

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
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Baked Sweet Potatoes with West African-Style Peanut Sauce recipe

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