Thai Baked Sweet Potatoes

Thai Baked Sweet Potatoes

Inspired by: Minimalist Baker. This was the first plant-based recipe that my family absolutely LOVED. It has been in our rotation of favorites for years. Please try it and let me know what you think. And for the record, anything by “The Minimalist Baker” is a winner:).

Ingredients:

4 medium sweet potatoes 

Chickpeas:

1 Can Chickpeas 

1 t Garlic Powder

1 t Ground Cumin

1/2 t Fresh Ginger

1/2 t Ground Coriander 

1 T Maple Syrup 

1 T Soy Sauce  (or tamari, if gluten free)

1/2 t Chili Garlic Sauce

1/2 T Coconut oil 

Ginger Tahini Sauce:

1 t Fresh Ginger, grated

1/4 C Tahini (or peanut butter)

1 Lime, juiced.

1-2 T Soy (or tamari, if gluten free)

2-3 T Maple Syrup 

1/2 t Chili Garlic Sauce 

Hot Water, as needed to thin sauce 

Suggested Garnish:

2 Diced Green Onions

1/4 C Cilantro, chopped

1/2 Lime, quartered

1/2 t Chili Garlic Sauce 

1 t Sesame Seeds or crushed peanuts

Instructions:
Preheat the oven to 400 degrees and pierce the sweet potatoes multiple times with a fork. Cook in the oven for one hour, turn the oven off but leave the sweet potatoes in the oven for another 30 minutes.

Heat a medium skillet over medium heat. In a small bowl, toss the chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chili garlic sauce (if you like it spicy, add extra chili sauce).

Once the skillet is hot, add a little coconut oil. Saute the chickpeas until visibly browned and slightly dried out (about 5 minutes, set aside).

To prepare the sauce, add all of the ingredients (except the water) to the same bowl used for the chickpeas. Whisk to combine. Then add hot water to thin until pourable. Taste and adjust the seasonings, as desired.

To serve, place the baked sweet potatoes on serving plates. Gently press into the middle of potatoes to make a well for the chickpeas. Add the chickpeas and top with the sauce and garnish of choice.