Ingredients
Scale
- 4-6 medium sized sweet potatoes
- 1 large head of broccoli, cut into bite-sized florets, steamed
- 1 cup cooked edamame beans
- 1/2 cup peanut butter
- 1 cup coconut milk (from a can, not a box)
- 2 cloves garlic
- 1/2 tablespoon fresh ginger (about the same size as the 2 cloves garlic)
- 1 tablespon soy sauce
- 1/2 tablespoon rice wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 lime, juiced
- 1 bunch scallions, chopped, for garnish
- 1/2 cup chopped peanuts, for garnish
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400° F. Pierce each sweet potato several times with a fork. Place the sweet potatoes on an aluminum-foil lined baking sheet. Bake until tender, about 45-60 minutes, depending upon size of sweet potato.
- Let cool slightly, then make a slit in the top of each sweet potato.
- Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, crushed red pepper flakes, and lime juice into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
- Top each sweet potato with cooked broccoli and edamame. Drizzle with peanut sauce and sprinkle with scallions and peanuts. Serve immediatley.
- Extra peanut sauce can be refrigerated for a few days (it may harden a bit in the fridge, thaw before next application). Use as a sauce for poultry and meat, or as a dressing for salad.
- Prep Time: 10 minutes
- Cook Time: 45 minutes