1. Preheat oven to 400° F. Wash your sweet potatoes and pierce each one several times with a fork. Lightly brush sweet potatoes with olive oil and sprinkle with Kosher salt. Place the sweet potatoes on an aluminum-foil lined baking sheet and bake until tender, about 45-60 minutes, depending upon size of sweet potato. Slice cooked sweet potaotes in half and let cool for about 10 minutes.
2. Meanwhile, cook broccoli by either steaming or oven roasting. I prefer oven roasted broccoli. Simply place florets on an aluminum foil lined baking sheet and drizzle with olive oil and sprinkle generously with Kosher salt. Toss to coat and roast in 400°F oven for approximately 15-20 minutes.
3. Scrape some of the sweet potato out of each peel, leaving a medium size layer of flesh inside the peel so that it can maintain its structure (reserve the scooped out flesh for another use). Lightly brush skins with olive oil (too much olive oil and skins will be soggy) and bake for about 10 minutes until crisp. Remove skins from oven and stuff with cooked broccoli and edamame, scallions, and chopped peanuts (if using). Drizzle with peanut sauce and devour immediately.

for the Peanut Sauce.

1. Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, lime juice, and a squeeze of sriracha (if desired) into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
2. Extra peanut sauce can be refrigerated for a few days (it may harden a bit in the fridge, thaw and stir before next application). Use as a sauce for poultry and meat, or as a dressing for salad.