Author Notes
Baked & stuffed sweet potatoes have been on my to-make list for quite some time now. I finally got down to making some and I'm not sure why I waited so long - such an easy and fulfilling meal. After taking an Asian street food cooking class, I wanted to use the delicious peanut sauce that we made for my baked potatoes. I've decided that the ability to whip up a quick sauce is crucial to coming up with last minute meals. So I grabbed black beans, cilantro, made my peanut sauce + sprinkled on some crushed peanuts, crunchy banana chips & finished with a squeeze of lime. Sweet potato bliss! —Oat&Sesame
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Ingredients
- Peanut Sauce
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1/2 cup
hot water
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1/2 cup
unseasoned rice vinegar
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4-5 tablespoons
granulated sugar
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1 teaspoon
sriracha pepper sauce
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3/4 cup
creamy natural peanut butter
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1/2 teaspoon
kosher salt or soy sauce
- Stuffed Sweet Potatoes
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4
medium sweet potatoes, baked
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1
15oz can black beans, drained and rinsed
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1
recipe peanut sauce, above
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1/4 cup
crushed roasted peanuts
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1/4 cup
roughly chopped banana chips (optional)
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1
bunch cilantro, chopped
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1
lime, sliced into wedges
Directions
- Peanut Sauce
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In a large bowl, mix the hot water, rice vinegar and sugar until completely dissolved.
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Add the sriracha and peanut butter. Whisk vigorously to emulsify. It will thicken as the sauce comes together and cools. If it's too thick, you can add a little extra hot water until you reach the consistency you desire.
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Add salt or soy sauce and taste. Add more sugar or sriracha if desired.
- Stuffed Sweet Potatoes
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Bake the sweet potatoes. About 40 min at 400F depending on the size your potatoes.
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Prepare the peanut sauce and other toppings while the potatoes are baking.
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Cut the baked potatoes in half, score the flesh with a knife and top with black beans, peanut sauce, cilantro, peanuts and banana chips.
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Squeeze a lime wedge over the top!
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