Baked Sweet Potatoes with West African-Style Peanut Sauce

Baked Sweet Potatoes with West African-Style Peanut Sauce (adapted from CL)

3 pounds medium-sized sweet potatoes (you will need about 6 of them)
1 teaspoon canola oil
1/3 cup finely chopped onion
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon crushed red pepper
3/4 cup water
3/4 cup tomato sauce
1/4 cup natural peanut butter
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Preheat oven to 375

Scrub potatoes under running water and pierce several times with a fork. Bake until tender, about 1 hour. Remove and set aside to cool for a couple minutes.

In a medium skillet, heat oil pver medium-low. Add onion, ginger and garlic. Cook until the onions begin to soften, about 3 minutes. Stir in cumin, coriander and pepper. Pour in water, tomato sauce, peanut butter, sugar and salt. Bring this to a simmer and cook until thick, about 2-4 minutes.

With a sharp knife, split each potatoes lengthwise - cut down to the bottom skin, but not through. Carefully pour about 1/4 cup sauce into each potato. Sprinkle each one with about 1 teaspoon cilantro.

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