Categories: Sides

Ingredients

• Sweet Potatoes
• 1 large sweet potato
• 1 tablespoon peanut oil
• 1/4 teaspoon salt
• Peanut Granola
• 1/4 cup raw peanuts
• 1/4 cup rolled oats
• 1 tablespoons peanut oil
• 1 tablespoon brown rice syrup
• Pinch of salt
• For Serving
• 1 recipe for peanut sauce
• Cilantro, for serving
• Scallions for serving

Directions

1. Preheat oven to 400˚F. Cut the sweet potato into ½” thick wedges and toss with peanut oil and salt. Spread into a single layer on a sheet tray and roast until tender and browning; 30 to 40 minutes.
2. Place the peanuts and rolled oats on a cutting board. Roughly chop until the peanuts are in smaller pieces. Place on a tray covered with parchment paper and add the 1 tablespoon peanut oil, brown rice syrup, and a pinch of salt. Stir until well combined. Bake until browning, 15 minutes or so, stirring a couple times during cooking.
3. While the sweet potatoes cook, whisk together the ingredients for the sauce.
4. Once the sweet potatoes are done, place on a plate and drizzle with peanut sauce, granola, cilantro, and scallions.

Email to a friend | Print this recipe | Back