Stuffed Sweet Potato with Cabbage Slaw and Spicy Peanut Dressing
Servings: 4
Ingredients
4mediumsweet potatoesI used one very large potato and ate half as a serving
4cshredded cabbagepurple or green
1/4cchopped fresh cilantro
2 scallions, thinly sliced
chopped peanuts for serving
chili garlic crunchfor serving (optional)
fresh limefor serving (optional)
Spicy Peanut Dressing
1/4clow sodium soy sauce or tamari
1/4 crice vinegar
6Tbls peanut butter
2Tblstoasted sesame oil
2Tblsgrated peeled fresh ginger
2-3tspSriracha
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.