Also, this is a very, very approximate recipe, and therefore I won’t be providing quantities.
Sweet Potatoes with Peanut Sauce
2# sweet potatoes, boiled and peeled
1 small onion, diced
1/2 large bell pepper, diced
1-2 jalapeno peppers, to taste, diced
3-4 cloves garlic, minced
3 medium shallots, minced
3 carrots, diced
4-5 tomatoes, diced
(optional) tofu or chicken breast, diced
1/4 c. peanut butter
1 tsp. soy sauce
2 Tbls. cilantro
1 tsp fish sauce/Worcester sauce
1 Tbl. curry powder
Juice of 1 lemon
Chop sweet potatoes into large chunks, then boil until soft. Pour into colander, remove skins.
Sweat onion, bell pepper, garlic and jalapenos on low heat in heavy bottomed, high sided pan (eg. dutch oven) until softish, then add carrots, again cooking until softer. Add half of the shallots, reserving the rest for later. Cook briefly before adding tomatoes (You can use canned tomatoes, but it’s not as good, though if you do, mix some of the juice from the can with the peanut butter before adding it to make things easier to mix), cook until a good amount of liquid forms. Add peanut butter, mix until it’s worked it. Add curry powder, lemon juice, soy sauce and fish sauce. Throw in the remaining shallots(these are to add a little crunch), cilantro and the yams (and optional tofu), mix and cook on low until flavors mix and everything is coated in the sauce. Test and adjust for deliciousness. It should be spicy. You could sprinkle on some peanuts as well if you like.
Serve over brown rice or quinoa, with a slice of lemon on the side. For more spicy, you can add sriracha at the table.
