Vegan Thai Peanut Sweet Potato Skins
Want to keep your New Year's resolution and still chow down at the Big Game? Try this healthier game day recipe for Vegan Thai Peanut Sweet Potato Skins!
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Spoon
Ingredients
- 5 medium sweet potatoes
- Olive oil
- Kosher salt
- 1 large head broccoli, cut into bite-sized florets
- 1 cup cooked edamame beans
- 1 bunch scallions, chopped
- ½ cup chopped peanuts, for garnish, if desired
- Peanut sauce (recipe below)
- ½ cup peanut butter
- 1 cup coconut milk (from a can, not a box)
- 2 cloves garlic
- ½ tablespoon fresh ginger (about the same size as the 2 cloves garlic)
- 1 tablespon soy sauce
- ½ tablespoon rice wine vinegar
- ½ tablespoon granulated sugar or coconut sugar
- 1 lime, juiced
- Sriracha, if desired
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