4 purple sweet potatoes
¼ cup scallions, finely chopped
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
¼ cup peanuts, crushed
Red Curry Peanut Sauce
1 cup canned light coconut milk
1 tablespoon red curry paste
2 tablespoons all natural peanut butter
½ tablespoon rice vinegar
1 teaspoon sriracha
pinch of sea salt
Preheat oven to 400 degrees and line a baking sheet with parchment. Scrub the sweet potatoes and pierce a few times with a fork. Place on the baking sheet and roast for 45 minutes. Remove from oven and allow to rest until they are cool enough to handle. Make a slit down the center to create a well. Pour a few spoonfuls of sauce onto each sweet potato and top with the scallions, onions, cilantro and peanuts.
Peanut Sauce: Combine all of the ingredients in a small pan, whisk together over a low flame. Bring to a gentle boil. Reduce heat to a simmer, stirring
occasionally for 10 minutes until the sauce thickens.