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Thai Peanut Sweet Potato Skins


These unique potato skins are perfect nibbles to bring to a party or a potluck. It turns out that peanut sauce pairs beautifully with sweet potatoes, and with the addition of nuts, basil, and scallions as toppings, these are crazy delicious. Be sure to reserve the inside of the sweet potato for another use.


Prepare the Thai Peanut Sweet Potato Skins


Preheat the oven to 400 degrees Fahrenheit.


Using a fork, poke a bunch of holes in the sweet potatoes. Line a baking sheet with parchment and place the potatoes on it. Bake for 45 minutes to one hour, until the sweet potatoes are soft and cooked through.


Remove the sweet potatoes from the oven and set the oven to broil (keep the rack in the middle). Allow the sweet potatoes to rest until they are cool enough to handle. Cut the potatoes in half and scoop out most of the flesh, leaving a thin layer (about 1/4 inch) of sweet potato in the skins. Reserve the extra sweet potato flesh for another use.


Cut each skin into quarters, then brush with the olive oil, season with salt and pepper, and return them to the parchment-lined baking sheet. Broil for five to seven minutes. You want the edges to be really crispy. Each broiler is different; some cook very fast and others are slow, so keep a close eye on the skins to ensure they don’t burn.


Allow the skins to cool slightly before assembling. Add a healthy drizzle of the peanut sauce (recipe follows). Sprinkle the scallions, nuts, basil, and cilantro over the top. Serve warm with extra peanut sauce on the side, for dipping.

Prepare the Sweet and Spicy Peanut Sauce


Put the peanut butter, tamari, vinegar, lime juice, hot sauce, ginger, garlic, honey, and sesame oil into a food processor and run continuously until smooth.


Add the water, or just enough that the mixture will coat the back of a spoon. Serve immediately. This will keep for about a week in an airtight container in the fridge. Makes about 1/2 cup of sauce.


Recipe excerpted from More with Less (Roost Books, 2018) with permission from the publisher.