Today’s recipe appeals to me in all respects. It’s spicy, Thai, and there are two fabulous ingredients there: sweet potatoes and peanut butter. More or less everything I like in a recipe. Sweet potato lovers, you will enjoy this original and relatively healthy recipe which is also both vegan and gluten-free. Tasty Recipe of Baked Sweet Potato and thai peanut sauce.
If you look a little closer, it’s a bit like a revisited Pad Thai , with some fairly similar toppings. I was also inspired by my Pad Thai-style vegan quinoa salad for the Thai-inspired sauce that goes wonderfully with the other ingredients.
We can make the creamy, and spicy sauce from the following ingredients:
- Peanut butter
- Sriracha sauce (or other equivalent hot sauce)
- Lemon juice
- Grated fresh ginger
Once the ingredients are mixed together, add a little water to thicken until the desired texture is obtained, creamy without being too thick. You can also play with lime juice and fresh ginger to adjust the seasoning. We can store the sauce in an airtight glass jar placed in the refrigerator and reused later to decorate your salads.
What about sweet potatoes now?
We simply prepare them here: cut into quarters, generously seasoned and roasted in the oven. Sweet potatoes are a bit of a sweet treat and I never get tired of them, whether they are sweet or savory (even if the latter is more common).
When the sweet potatoes are ready, i.e. relatively crispy on the surface and very soft inside, transfer them directly from the oven to a serving dish or directly to the plate.
Decorate with a mixture of finely chopped fresh red cabbage, fresh coriander and grilled cashews. I grill them in the oven for a few minutes on the grill position until they turn a pretty golden-golden color. A few thin rings of chili and lime wedges. Drizzle Thai peanut butter sauce, and it’s ready!
We can also imagine adapting this recipe with other vegetables roasted in the oven. In particular root and seasonal vegetables which will easily add to the dish of sweet potatoes: squash wedges, carrots, cauliflower or even why not kale chips!
The sauce will easily add to these types of vegetables that are particularly popular in this season and until the end of winter. I now let you make your own opinion by leaving you with the recipe – extremely easy and quick to prepare. Enjoy your meal !Print
You won’t be able to resist these oven-roasted sweet potatoes served with a Thai peanut butter sauce, creamy and spicy.
For sweet potatoes:
- 3 – 4 large sweet potatoes, cut into wedges
- 1 tsp. olive oil
- 1 to 2 garlic cloves, thinly sliced
- 1 tsp. ground paprika
For the thai peanut sauce:
- 120 g peanut butter
- 120 ml maple syrup
- 2 tsp. lime juice
- 2 tsp. sesame oil
- 2 tsp. rice vinegar
- 2 teaspoons fresh ginger, minced
- 1 – 2 tsp. 1 tsp sriracha or other hot sauce
- Water, to thin the sauce
For granish :
- 100 g red cabbage, finely chopped
- 75 g toasted cashews, coarsely chopped
- Fresh coriander
- 1 small chili, thinly sliced
- 1 lime
Caution: the scale button does not work for values in parenthesis.
- Preheat the oven to 200 ° C and cover a baking sheet with parchment paper.
FOR SWEET POTATOES:
- In the bottom of a salad bowl, mix together the olive oil, garlic and paprika. Add the sweet potato wedges and mix well until well coated with the seasoning. Salt.
- Place the sweet potatoes on the baking sheet and bake for 30 minutes, stirring occasionally. The sweet potatoes are ready when they are golden and crisp on the surface and soft on the inside.
FOR THE THAI PEANUT BUTTER SAUCE:
- In a bowl, whisk all the ingredients, then add the water gradually, continuing to whisk, until the desired texture is obtained, creamy but not too thick nor too liquid. Refrigerate until ready to use.
- When the sweet potatoes are ready, transfer them to a serving dish or directly to the plate, then cover with finely chopped red cabbage, fresh coriander, cashews and chopped chili. Serve immediately with Thai peanut butter sauce.