There is a reason why we have carbohydrate digestive enzymes in our saliva… clearly it is because we are supposed to eat carbs. Thank you for that one, Mother Nature. I sometimes scratch my head thinking about the fact that I was on a low carb diet for about 4 years of my life. I was an avid Atkins girl and like many Americans, a complete carbophob. I might have just made up a word, I like it! Looking back on the all the potatoe skins I didn’t eat because I was in fear of getting fat so I ate loads of bacon instead is depressing. Thankfully, I am making up for lost time by encorporating healthy carbs into my daily regimen and these sweet potato skins are shockingly good. Like take a bite, pause in disbalief, gets wide eyed and release a pleasureable moan sound kind of good.
The peanut sauce hits with a tangy note from the lime, then a mild bite from the ginger, and a hint of warmth from the sesame oil. The flavor profile is complemented perfectly by the creamy sweetness from the potatoes. It is hard to stop eating these once you start and before you know it there are all gone. I should know, cause it happened to me.
I had my bestfriend and boyfriend hanging out while I was making these and literally they were all gone in 5 minutes. It was in that moment that I realized good cooks never lack friends. And I’ll be honest, I am glad there were around, otherwise I would have eaten all of them by myself. Consider yourself warned if you decide to make these alone, you might not be able to stop yourself from eating them all.
This recipe is sweet, savory, tangy, delicous, and finger friendly.
For the potatos:
Preheat the over to 400F. Using a fork poke some holes in the potatoes and place on a baking sheet lines with parchment paper. Bake for 45 minutes to 1 hour, until soft and cooked through. Remove from the over and let cool.
While they are cooking, make the sauce. (see step below)
Once cooled, cut the sweet potatoes in half, and scoop out most of the flesh leaving a thin layer, about 1/4 to 1/2 inch of flesh on the skins. Cut into quaters.
Turn the oven to broil leaving the rack in the middle of the oven. Brush the skins with oil, season with salt and place in the over for 5 minutes. Then turn the tray and cook for another 5-7 minutes. Keep an eye on them, everyones broiler is different and you do not want to burn them.
For the Tangy Thai Peanut suace:
While the potatoes are baking, make the sauce by adding all the ingredients except the water intoa food processor and pulse until smooth. Then add one tablespoon of water at a time until the desired consistency is reached. I added 2.
Prep your desired toppings.
Remove the skins from the broiler and spoon on some peanut sauce. Top with your desired garnish and toppings and enjoy!