TANGY THAI PEANUT SWEET POTATO SKIN
2 large sweet potatoes
pinch pink salt and pepper
Tangy Thai Peanut Sauce
1/4 Cup creamy peanut butter
1 garlic clove, minced
1 Tablespoon tamari
1 Tablespoon toasted sesame oil
1 Teaspoon fresh genger, peeled and minced
2 Tablespoons lime juice
2 Tablespoons water
green onions, sliced
roasted peanuts, chopped
pinch tajin (optional)
For the potatos: Preheat the over to 400F. Using a fork poke some holes in the potatoes and place on a baking sheet lines with parchment paper. Bake for 45 minutes to 1 hour, until soft and cooked through. Remove from the over and let cool.
While they are cooking, make the sauce. (see step below)
Once cooled, cut the sweet potatoes in half, and scoop out most of the flesh leaving a thin layer, about 1/4 to 1/2 inch of flesh on the skins. Cut into quaters.
Turn the oven to broil leaving the rack in the middle of the oven. Brush the skins with oil, season with salt and place in the over for 5 minutes. Then turn the tray and cook for another 5-7 minutes. Keep an eye on them, everyones broiler is different and you do not want to burn them.
For the Tangy Thai Peanut suace: While the potatoes are baking, make the sauce by adding all the ingredients except the water intoa food processor and pulse until smooth. Then add one tablespoon of water at a time until the desired consistency is reached. I added 2.
Prep your desired toppings.
Assembly: Remove the skins from the broiler and spoon on some peanut sauce. Top with your desired garnish and toppings and enjoy!