Roasted Sweet Potatoes w/ Peanut Sauce
I recently met the lovely folks at the North Carolina Sweet potato Commission at a celebration dinner for StarChefs. It was a wonderful night of laughs, good food and good conversation. A few days later I was pleasantly surprised to find a package containing 40 pounds of North Carolina Sweet potatoes for me to play with! And play I did: behold my Thai-inspired roasted sweet potatoes with peanut sauce.
This is truly a fusion of flavors with the fish sauce and red curry amplifying the mild but distinct sweetness of these awesome potatoes. The peanuts and chopped chilis give that essential crunch to every bite. Honestly a superfood as versatile and delicious as sweet potato doesn’t need a lot of trappings. In fact lots of cultures eat them plain, roasted as a snack. But definitely try out this Thai-style sweet potato dish, you won’t regret it!
Slice sweet potatoes into halves or quarters, then place them in a bag with a marinade of red curry paste, avocado oil, and a pinch of sea salt. Let sit for at least 20 minutes.
Bake the marinated sweet potatoes for 25 minutes at 450°.
In a saucepan combine red curry paste, turmeric, peanuts, peanut butter, fish sauce, and sugar. Add half a can of coconut milk and simmer while stirring. Add more coconut milk as needed for taste and consistency.
Serve roasted potatoes on a bed of sauce and top with more sauce. Garnish with cilantro, chopped peppers, and peanuts.