G Nut Special Sauce and Sweet Potatoes
Indulge in the rich, nutty flavors of this G Nut Special Sauce and Sweet Potatoes recipe, a perfect blend of wholesome comfort and vibrant spices. Roasted sweet potato rounds become irresistibly tender and caramelized, providing the ideal base for a creamy, peanut butter-laden sauce infused with coconut milk, fresh ginger, and a hint of warming spices like paprika and cumin. This dish, garnished with fragrant cilantro and a refreshing squeeze of lime, strikes the perfect balance between sweet, savory, and zesty. Easily customizable and ready in under an hour, this vegan, gluten-free recipe is ideal as a satisfying main course or a show-stopping side dish. Perfect for weeknight dinners or special occasions, it’s a must-try for anyone craving bold, earthy flavors and a touch of culinary adventure.
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Recipe Information
Ingredients
- 4 medium-sized Sweet potatoes
- 1 cup Peanut butter
- 1 cup Coconut milk
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 2 large Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Onion, finely chopped
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the sweet potatoes thoroughly, then cut them into 1/2-inch thick rounds. Toss the slices with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of black pepper.
Arrange the sweet potato slices in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes roast, prepare the G Nut Special Sauce. Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until softened. Stir in the minced garlic and grated ginger and cook for another minute until aromatic.
Stir in the tomato paste, paprika, and ground cumin, cooking for about 1 minute to meld the flavors.
Add the peanut butter, coconut milk, and vegetable broth to the saucepan, whisking until smooth. Reduce the heat to low and let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Once the sweet potatoes are done roasting, transfer them to a serving platter. Drizzle the G Nut Special Sauce generously over the sweet potatoes.
Garnish with fresh chopped cilantro and serve with lime wedges on the side for a zesty kick.
Enjoy your G Nut Special Sauce and Sweet Potatoes as a wholesome main dish or side!
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 80.9 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2792 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
