This is a super-tasty recipe with traditional Thai flavors and a great way to enjoy two of the fresh treats of early fall – tender sweet potatoes and baby bok choy! You will find fresh sweet potatoes and bok choy from Cool Springs Farm at the market this week!
- 2 medium sweet potatoes (sliced into 1/4 inch rounds)
- 2 Tbsp toasted sesame oil (divided)
- 1 bunch scallions aka green onions (rinsed and chopped ~ 1 cup)
- 2 heads baby bok choy (rinsed and chopped ~ 2 cups)
- 1 clove garlic (minced)
- 1 Tbsp soy sauce
- 4 Tbsp peanut sauce
- 1/2 cup salted creamy peanut butter (or almond butter or sunflower butter)
- 2-3 Tbsp gluten-free tamari or soy sauce
- 1-2 Tbsp maple syrup (or other sweetener of choice)
- 1 tsp chili garlic sauce (or 1 red Thai chili, minced; or 1/4 tsp red pepper flake)
- 2-3 Tbsp lime juice
- 1/4 cup Water (for thinning as needed)
TOPPINGS optional: Fresh cilantro, Chopped carrots, Sriracha, Crushed peanuts
Preheat oven to 350 degrees F and lightly spray a baking sheet with non-stick spray or brush with oil.
Add sweet potatoes and toss with half of sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size). Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
In the meantime, prepare peanut sauce (recipe below), and saute garlic, green onions and baby bok choy in remaining sesame oil + the soy sauce, until soft. Set aside.
Once sweet potatoes are ready, remove from oven and begin stacking them with a small amount of vegetables and peanut sauce between each layer. Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.