Randy Mayor
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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

Molly2011's Review

February 12, 2011
Excellent recipe. I was a bit skeptical if the sauce would turn out, since I don't typically associate peanut butter with tomato sauce and ginger, but it was wonderful. I would agree with other reviewers that the amount of sauce was not substantive; I would recommend doubling the sauce recipe. I also think the sauce would pair well with chicken, although I haven't tried it. Bottom line: delicious, healthy, quick preparation, inexpensive ingredients.

youneversee's Review

August 20, 2009
I actually cubed a bunch of sweet potatoes and put them in the sauce and served it over quinoa and it was amazing.

LauriC's Review

November 29, 2008
An excellent recipe either as a side dish or main dish. The sauce reheats well. The flavors are excellent and you feel healthy. I'm making it this time as a side dish for left over turkey.