Monday, May 4, 2015

Thai Peanut Stuffed Sweet Potatoes

4-6 medium sized sweet potatoes
1 large head of broccoli, cut into bite-sized florets, steamed (or use steamed KALE instead)
1 cup cooked edamame beans (or 1/2 cup edamame and 1/2 cup corn)
½ cup natural peanut butter (no added oil, salt, or sugar)
1 cup lite coconut milk (from a can, not a box)
2 cloves garlic
½ T fresh ginger (about the same size as the 2 cloves garlic)
1 T soy sauce
½ T rice wine vinegar
½ T raw sugar or agave
½ teaspoon crushed red pepper flakes
1 lime, juiced
1/8 cup chopped peanuts, for garnish
Kosher salt
Freshly ground black pepper

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, lite 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/kale and edamame/corn. Drizzle with peanut sauce and sprinkle with peanuts. Serve immediately.
Extra peanut sauce can be refrigerated for a few days (it may harden a bit in the fridge, thaw before next application).


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