Sweet Potato Peanut Sauce

Sweet Potato Peanut Sauce

Creamy roasted sweet potato blends with peanut butter for a rich, tangy sauce.

Total 1 hr Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Peanuts, Soy, Sesame, Wheat

Roasted sweet potato adds body and natural sweetness to a tangy peanut sauce brightened with lime and soy sauce. It thins easily with warm water to coat noodles, grain bowls, or grilled vegetables and keeps well in the fridge for quick weeknight meals.

Ingredients

  • 1 medium sweet potato, peeled and cubed
  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon toasted sesame oil
  • 1/2 cup warm water, plus more to thin
  • 1/4 teaspoon crushed red pepper flakes
  • salt, to taste

Method

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Spread the cubed sweet potato on the baking sheet and roast until tender and lightly browned, 25 to 30 minutes, stirring once halfway through.

  3. Let the roasted sweet potato cool for 10 minutes.

  4. Transfer the sweet potato to a blender or food processor with the peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, ginger, and sesame oil.

  5. Add the warm water and blend until smooth and creamy, scraping down the sides as needed.

  6. Thin the sauce with additional warm water, 1 tablespoon at a time, until it reaches a pourable consistency.

  7. Stir in the red pepper flakes and season with salt to taste.

  8. Transfer the sauce to a jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 4.6 (1)

Sweet Potato Peanut Sauce

Roasted sweet potato adds body and natural sweetness to a tangy peanut sauce brightened with lime and soy sauce. It thins easily with warm water to coat noodles, grain bowls, or grilled vegetables and keeps well in the fridge for quick weeknight meals.

1 hr 16 oz 110 cal

Ingredients

  • 1 medium sweet potato, peeled and cubed
  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon toasted sesame oil
  • 1/2 cup warm water, plus more to thin
  • 1/4 teaspoon crushed red pepper flakes
  • salt, to taste

Method

  1. 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. 2

    Spread the cubed sweet potato on the baking sheet and roast until tender and lightly browned, 25 to 30 minutes, stirring once halfway through.

  3. 3

    Let the roasted sweet potato cool for 10 minutes.

  4. 4

    Transfer the sweet potato to a blender or food processor with the peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, ginger, and sesame oil.

  5. 5

    Add the warm water and blend until smooth and creamy, scraping down the sides as needed.

  6. 6

    Thin the sauce with additional warm water, 1 tablespoon at a time, until it reaches a pourable consistency.

  7. 7

    Stir in the red pepper flakes and season with salt to taste.

  8. 8

    Transfer the sauce to a jar or airtight container and refrigerate until ready to use.