Baked Sweet Potato with West African-Style Peanut Sauce

Ingredients

• Sweet potato

  Cooked, baked in skin, without salt

  6 medium (2" dia, 5" long, raw) or 684g

• Butter

  Salted

  1 tbsp or 14g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Ginger root

  Raw

  4 tsp or 8g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Coriander seed

  Spices

  1 ½ tbsp or 8g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tbsp or 0.7g

• Tomato sauce

  Canned

  ¾ cup or 184g

• Peanut butter

  Smooth style, without salt

  ¼ cup or 65g

• 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

  ¾ cup or 178g

Directions

1. Preheat oven to 375 F. Pierce potatoes several times with a fork and bake for 1 hour or until tender.
2. Allow potatoes to cool slightly as you prepare the sauce.
3. Heat butter in medium pan over med-low heat. Cook onion, ginger, and garlic for 3 minutes.
4. Add cumin, coriander, and pepper and cook for 1 minute.
5. Add tomato sauce, water, salt, sugar, and peanut butter. Bring to a boil, then simmer 3 minutes or until desired thickness is achieved.
6. Cut potatoes lengthwise, but do not cut all the way through the other side.
7. Spoon about 1/4 cup sauce into each potato. Top with cilantro (coriander leaves).

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