Hey there! I am finally getting to take some time to share recipes and write to you guys! I hope your year has been great so far. Mine has certainly started with full swing and I have been busier than ever. I also had a sad event happened in my family, when my beloved grandmother passed away on New Years Eve. I traveled to Finland to be with my family and attend to the funeral.
I also had a little mini holiday in Bangkok on my way home, and since then, my obsession with spices and peanuts is greater than ever! Me and Tom, my fiancee, were experimenting in the kitchen the other night, and I just have to share the recipe with you. We made some baked sweet potatoes and if I have a chance, I will add my peanut sauce to everything. And I mean everything. We have also been on some serious tofu kick lately, so we wanted to mix things up and add some other protein source to the dish.
We served these baked sweet potatoes with quinoa, fresh herbs and some side salad. You could also serve these with salad only, with rice, or enjoy them on their own.
4 medium sized sweet potatoes, halved
1 tbsp olive oil
1 can chickpeas, drained
3 gloves of garlic, crushed
1-2 tsp ground cumin
1 tbsp fresh ginger, crushed
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp chili sauce (or to taste)
1/2 cup peanut butter
1/4 cup tamari sauce
1/2 -1 cup water (depending how thick you want the dressing)
2 tbsp fresh ginger, grated
1/2 tbsp onion powder
2 garlic clove, crushed
1-2 tbsp chili sauce (or to taste)
Fresh coriander, fresh mint and other fresh herbs of your choice
- Preheat the oven to 200’C and run the halved sweet potatoes with oil of your choice. Bake for 25 minutes or until very soft.
- In the meantime, heat a skillet over medium heat. Toss chickpeas with all the spices listed in chickpeas filling section. Saute the chickpea mixture until browned and then set aside.
- Place all the peanut sauce ingredients into a food processor or a blender and blend until very smooth. Add water little at a time, until the sauce is wanted consistency. Taste and adjust.
- To serve, spoon the chickpea mixture over the baked sweet potatoes, drizzle on some peanut sauce and garnish with herbs of your choice. Enjoy!