Charis Cuisine

Super Stuffed Sweet Potatoes

with Spicy Coconut Ginger Sauce

by Carole-Lee Schuchmann

Ingredients:

6 medium to large organic sweet potatoes

2 large heads of broccoli, cut into bite-sized florets & steamed, for garnish

1 cup sweet peas, for garnish

3 carrots, peeled and shredded, for garnish

1 bunch of green onions, chopped, for garnish

½ cup slivered almonds, for garnish

1 cup almond butter

2 cans Thai Kitchen coconut milk

2 cloves garlic

2″ thumb of fresh ginger, peeled and chopped

2 tablespoon soy sauce

1 jalapeno, chopped

1 tablespoon rice wine vinegar

1 tablespoon agave nectar or organic sugar

1 1/3 cup raw unsalted cashews

½ teaspoon crushed red pepper flakes

juice of 1 lime, or lemon

1 tsp sea salt

cracked black pepper

sriracha (delicious addition, but totally optional)

1 cup cooked jasmine rice (optional)

Instructions:

Preheat oven to 400° F. Slice each sweet potato a few times, then place the sweet potatoes on a baking sheet with aluminum foil. Bake for 55 minutes to an hour until tender.

While your sweet potatoes are cooking, place almond butter, coconut milk, rice wine vinegar, garlic, ginger, soy sauce, jalapeno, lime juice, sugar, crushed red pepper flakes, and cashews into a blender. Blend on high until completely smooth. Add a pinch more salt if desired.

Once sweet potatoes are out of the oven and cooled for a few minutes, cut a slit into each potato, large enough to fit all of your toppings. Then, top each sweet potato with sweet peas, steamed broccoli, shredded carrots and slivered almonds. Drizzle with spicy coconut ginger sauce and sprinkle with cracked black pepper and sriracha. Alternatively, you can slice your sweet potato into rounds, and then top with garnish and sauce. You can’t go wrong with it, really!

Refrigerate any extra spicy coconut ginger sauce to use on any leftovers, or anything else that you’d like. (Because it’s so good, you can put it on just about anything!)