Baked Sweet Potato with West African-Style Peanut Sauce

Ingredients

• Sweet potato

  Raw, unprepared

  6 sweetpotato, 5" long or 780g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Onions

  Raw

  6 tbsp chopped or 60g

• Ginger root

  Raw

  4 tsp or 8g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Coriander seed

  Spices

  1 ½ tbsp or 8g

• Cayenne pepper

  Spices, red or cayenne

  2 pinch or 0.7g

• Tomato sauce

  No salt added

  12 tbsp or 184g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Fresh cilantro

  Coriander leaves, raw

  12 sprigs or 27g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  12 tbsp or 177g

Directions

1. Preheat the oven to 375°F.
2. Pierce the sweet potatoes several times with a fork and bake for 1 hour or until tender.
3. Allow the potatoes to cool slightly while you prepare the sauce.
4. In a medium pan over medium-low heat, melt the butter and cook the onion, ginger, and garlic for 3 minutes.
5. Add the cumin, coriander, and cayenne pepper, cooking for an additional minute.
6. Stir in the tomato sauce, water, salt, sugar, and peanut butter. Bring to a boil, then reduce the heat and simmer for 3 minutes or until the sauce reaches your desired thickness.
7. Cut each sweet potato lengthwise, being careful not to cut all the way through.
8. Spoon about 1/4 cup of the sauce into each potato and top with fresh chopped cilantro.