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I was looking for a recipe for a family celebration and this is what I found in the pages of Cooking Light. The recipe appealed to me as it is very low maintence when you are planning a dinner for approximately 20 people. You can just stick the sweet potatoes in the oven and forget about them while you get the other menu items coordinated. Then, when the sweet potatoes are almost done, you can quickly throw together the ingredients for the sauce (or if you are very organized, you could even make it in advance and just heat up before serving). The complete recipe is below:

• 6 medium sweet potatoes (about 3 pounds)
• 1 teaspoon olive oil
• 1/3 cup finely chopped onion
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/8 teaspoon ground red pepper
• 3/4 cup water
• 3/4 cup tomato sauce
• 1/4 cup peanut butter
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 375.
2. Pierce potatoes with a fork, and bake at 375 for one hour or until tender.
3. Heat oil in a medium saucepan over medium-low heat. Add onion, ginger, and garlic, cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth. Bring to a simmer. Cook 2 minutes or until thick.
4. Split potatoes lengthwise. Spoon about 1/4 cup sauce into each potato. Top each serving with 1 teaspoon cilantro.

I just ran out of cumin, so I made this recipe without it and it still tasted great. I did add extra red pepper, but maybe if I had the cumin in the recipe, I would not have needed to add it. Also, I omitted the sugar since my peanut butter had more than enough sugar already in it. Maybe if you were using the all-natural peanut butter from Trader Joe’s you would need a little extra sweetening. This was just my test run, so I will use all these new tips when I make the recipe next weekend. Enjoy.

This entry was posted on Monday, October 9th, 2006 at 8:00 am and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.