purple sweet potatoes with thai sauce.

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it’s been an actual while since i put up a recipe, so i thought i’d share my current favorite meal: baked purple sweet potatoes with thai sauce. i came across these purple sweet potatoes at whole foods and have become pretty much hooked on them. they’re different than the purple skinned sweet potatoes at trader joe’s or the small purple potatoes that you typically see mixed in with red and fingerling potatoes. they are less sweet than an orange sweet potato and have a velvety texture that is amazing. the sauce is the sauce that i use for spring rolls, it’s simple and easy to make and doesn’t require any blending or cooking. i love this dish because it tastes like heaven and it’s super quick and easy to make.

ingredients:

  1. 4 medium sized stokes purple sweet potatoes
  2. 1/2 cup red onion, chopped
  3. 1/2 cup green onion, chopped
  4. 1/2 cup peanuts, chopped (optional)
  5. for the sauce: 2 tablespoons tahini
  6. 1 tablespoon sesame oil
  7. 2 tablespoons pure maple syrup
  8. 2 1/2 teaspoons sriracha sauce (more or less to taste)
  9. 4 tablespoons coconut aminos (or tamari)
  10. juice of 1/2 lime

directions:

  1. pre-heat oven to 400 and coat a baking sheet with non-stick spray
  2. clean the potatoes and poke them each with a fork a couple of times
  3. roast potatoes in 400 oven until soft, about 45 minutes
  4. to make the sauce: combine all ingredients in a bowl & whisk
  5. top cooked potatoes with red & green onion & peanuts & drizzle with sauce

the end.

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