But the fun doesn’t stop there, because as great as these are on their own, they get even better when you throw them in a bowl with quinoa, greens, green onions, and sesame seeds. The recipes for the bowl and the potatoes are included below.
preheat the oven to 375º F
When the potatoes are nearly finished (preference one, it should be soft and edible but not yet browned), remove from the oven and use a spatula to transfer to a bowl. Mix in the sauce and coat starts to darken, then return to the baking sheet and back into the oven for about ten minutes until the glaze becomes sticky and evenly.
Published at Wed, 30 Aug 2017 17:21:59 +0000
When you think of sweet potatoes, peanut butter may not be the first thing you think to pair together, but I recently discovered that the two could not be better together. The creamy peanut butter and the starchy potatoes are devotion. In this recipe, we are dicing the potatoes and baking them with a peanut-soy-sesame glaze that bakes around every bite. This is one of those recipes where I simply could not stop myself from eating half the batch right before I could even take the photos. They’re so great.
These potatoes could be eaten by you just as a side dish, independently, or you can make the quinoa bowl, which I highly recommend. To make, prepare some quinoa and toss with salt and pepper, steam some kale line a row of sweet potatoes every bowl with a row of quinoa, and a row of kale. Top everything with green onions and sesame seeds.
Peel and loosely dice a couple of sweet potatoes until you have about 5 cups, then transfer to a baking sheet, and pop them in the oven for about 20 minutes before adding the glaze. You need them to be 90% cooked because if you inserted the glaze it would burn in the oven cooked.
While the potatoes are cooking, prepare the glaze by mixing all the ingredients in the first list — minced garlic, soy sauce, maple syrup, water, sesame oil, and peanut butter together. Stir/whisk until the mixture is smooth.
Step Four — The Bowl
Makes: 4 servings
- 5 cups diced orange sweet potatoes
- 3 tbsp peanut butter
- 4 tbsp low sodium soy sauce
- 2 tbsp maple syrup
- 1 tablespoon water
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 4 cups cooked white quinoa
- 4-5 green onions
- 3-4 cups cooked kale
- Salt and pepper, to taste
- Sesame seeds, for garnish
Source: Natural Foods