Stuffed Sweet Potato with Cabbage Slaw and Spicy Peanut Dressing
This time of year, pretty much every evening around 7:30pm, you’ll find me in the cheering section of a high school lacrosse game. It’s so much of a routine that I may need to be reminded if I’m watching girls or boys and whether we are home or away. I love these games and more than ever they are a reminder that time is fleeting and I must savor every moment.
While I promise to do just that, I can’t promise to be riveted by the action on the field for every minute of play. I mean, after almost two years of “social isolation” the opportunity to sit shoulder to shoulder in the stands lends itself to the spontaneous conversations that I so enjoy. And of course, if I have anything to do with it, the talk always turns to “What’s for dinner?”
Just the other night I mentioned that Gary was out of town and I was looking forward to a “random” meal that seemed best suited for one. As serendipity or kismet might have it, the very next morning I read an article in the blog The Stripe, which was all about “secret dinners”–those meals that you make when it’s dinner for one. The author mentioned a bowl of chopped tomatoes with a drizzle of olive oil, salt and pepper; someone else lamented over an egg sandwich; and yet another, a hunk of cheese and a nice glass of wine. All of those sound great to me but I would like to add Stuffed Sweet Potato with Cabbage Slaw and Spicy Peanut Dressing to the list.
Admittedly, it would help to have the peanut sauce in the fridge so that you don’t feel like your going to any effort for your “secret dinner” but once you taste this peanut sauce, being motivated to keep a jar on hand will not be a problem. As far as the recipe goes, the original is from Jessica Seinfeld’s Vegan at Times. I tweaked it ever so slightly by salting the cabbage slaw to soften it a bit and adding a drizzle of chili garlic crunch (my most recent condiment obsession). A squeeze of lime would also be a nice addition. I found myself enjoying this “secret dinner” two nights in a row and that says a lot! Enjoy!
Spicy Peanut Dressing
Stuffed Sweet Potato with Cabbage Slaw and Spicy Peanut Dressing
Ingredients
- 4 medium sweet potatoes I used one very large potato and ate half as a serving
- 4 c shredded cabbage purple or green
- 1/4 c chopped fresh cilantro
- 2 scallions, thinly sliced
- chopped peanuts for serving
- chili garlic crunch for serving (optional)
- fresh lime for serving (optional)
Spicy Peanut Dressing
- 1/4 c low sodium soy sauce or tamari
- 1/4 c rice vinegar
- 6 Tbls peanut butter
- 2 Tbls toasted sesame oil
- 2 Tbls grated peeled fresh ginger
- 2-3 tsp Sriracha
Instructions
- Heat oven to 400F.
- Pierce the sweet potatoes several times with a fork. Place on a rimmed sheet pan and bake for 40 to 50 minutes, until a paring nife slides easliy into the center.
- Put the cabbage in a large bowl. Add the cilantro, scallions and a sprinkle of kosher salt. Toss and massage with hands to soften the cabbage slightly.
- Slice the potatoes down the middle (or in half lengthwise) and let cool off for a few minutes so they are not piping hot. Mash the potato flesh, while keeping the skin intact and sprinkle with a little kosher salt.
- Top the potatoes with the slaw and top with the peanuts, chili garlic crunch (if using) and a squeeze of lime (if using). Drizzle with the Spicy Peanut Dresing and serve.
Spicy Peanut Dressing
- In a small bowl, whisk together the soy sauce, vinegar, peanut butter, sesame oil, ginger and Sriracha. Taste for heat; you may want to add a little more Sriracha.
- Store in an airtight container in the refrigerator for up to 4 days. Makes about 1 cup.