Description
Delicious Thai peanut butter sauce sweet potatoes topped with fresh slaw and crushed peanuts.
Ingredients
Scale
- 4 medium to large sweet potatoes (10 to 12 ounces each)
- 1/4 red cabbage (3 cups shredded)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 green onion
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice (1 lime)
- 1/4 teaspoon kosher salt
- Crushed peanuts, for the garnish
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice (1 lime)
- 1 teaspoon maple syrup
- 2 tablespoons water
Instructions
- Go to Instant Pot Sweet Potatoes, Steamed Sweet Potatoes, or Quick Baked Sweet Potatoes.
- Thinly slice the red cabbage, enough for 3 cups. Thinly slice the peppers. Thinly slice the green onion. Chop the cilantro.
- In a large bowl, mix together the cabbage, peppers, green onion and cilantro with the lime juice and kosher salt.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and water. Taste and add a bit of kosher salt if desired (this depends on the salt content of the peanut butter).
- Slice the sweet potatoes in half and top them with the slaw. Drizzle with the Thai peanut butter sauce and sprinkle with chopped peanuts. (If desired, serve with one of the protein adders listed above!)
Notes
- This dish can be served warm or at room temperature.
- Adjust the lime juice and salt to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg