Categories: Sides
Ingredients
- Sweet Potatoes
- 1 large sweet potato
- 1 tablespoon peanut oil
- 1/4 teaspoon salt
- Peanut Granola
- 1/4 cup raw peanuts
- 1/4 cup rolled oats
- 1 tablespoons peanut oil
- 1 tablespoon brown rice syrup
- Pinch of salt
- For Serving
- 1 recipe for peanut sauce
- Cilantro, for serving
- Scallions for serving
Directions
- Preheat oven to 400˚F. Cut the sweet potato into ½” thick wedges and toss with peanut oil and salt. Spread into a single layer on a sheet tray and roast until tender and browning; 30 to 40 minutes.
- Place the peanuts and rolled oats on a cutting board. Roughly chop until the peanuts are in smaller pieces. Place on a tray covered with parchment paper and add the 1 tablespoon peanut oil, brown rice syrup, and a pinch of salt. Stir until well combined. Bake until browning, 15 minutes or so, stirring a couple times during cooking.
- While the sweet potatoes cook, whisk together the ingredients for the sauce.
- Once the sweet potatoes are done, place on a plate and drizzle with peanut sauce, granola, cilantro, and scallions.