Thai Peanut Sweet Potato Toast (Printable Version)
Tender sweet potatoes, creamy peanut sauce, fresh vegetables, and herbs create a vibrant, healthy snack.
# What You'll Need:
→ Sweet Potato Base
01 - 2 large sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
→ Peanut Sauce
04 - 1/3 cup creamy peanut butter
05 - 2 tablespoons soy sauce or tamari
06 - 1 tablespoon lime juice
07 - 2 teaspoons maple syrup or honey
08 - 1 teaspoon toasted sesame oil
09 - 1–2 tablespoons warm water
10 - 1 teaspoon grated fresh ginger
11 - 1 small garlic clove, minced
→ Toppings
12 - 1/2 cup shredded red cabbage
13 - 1/3 cup grated carrot
14 - 1/4 cup thinly sliced cucumber
15 - 2 tablespoons chopped roasted peanuts
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon sliced green onions
18 - 1 teaspoon toasted sesame seeds
19 - Red chili flakes, to taste
# Steps to Follow:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise into 1/2-inch thick slabs. Brush both sides with olive oil and sprinkle with sea salt.
03 - Arrange sweet potato slices on the prepared baking sheet. Roast at 400°F for 20–25 minutes, flipping halfway through, until fork-tender and lightly golden.
04 - In a mixing bowl, whisk together creamy peanut butter, soy sauce or tamari, lime juice, maple syrup or honey, toasted sesame oil, grated ginger, and minced garlic. Gradually add warm water until smooth and pourable.
05 - Shred red cabbage, grate carrot, thinly slice cucumber, chop roasted peanuts and fresh cilantro, and slice green onions. Set aside all prepared toppings.
06 - Allow roasted sweet potato slices to cool slightly. Spread each slab with a generous spoonful of peanut sauce.
07 - Top sweet potato toasts with cabbage, carrot, cucumber, peanuts, cilantro, green onions, and sesame seeds. Finish with chili flakes as desired.
08 - Serve immediately as a snack, appetizer, or light meal.
# Additional Tips::
01 -
- Vibrant and nourishing vegetarian snack
- Gluten-free and can be made dairy-free easily
02 -
- Use tamari for gluten-free version
- The peanut sauce can be made ahead and stored for 3 days
03 -
- Slice sweet potatoes evenly for uniform roasting
- Try almond butter for a peanut-free variation