Sweet Potato Fingerling Hasselbacks
Yield: 20-24 pieces
Sweet Potato Fingerlings 15-20 each
Sambal or Sriracha as desired, roughly ¼ cup
Peanut Butter, ½ cup
Rice Vinegar 2 Tbsp
Coconut Milk 1 Tbsp
Olive Oil as needed
Salt as desired
Peanuts, roasted, chopped ¼ cup
Scallions, thinly sliced on a bias ¼ cup
- Preheat the oven to 350°F. Slice sweet potatoes in half width-wise, if long. Make slits roughly 1/8-inch apart along the fingerlings, but leave the bottom intact.
- Whisk together the sambal, peanut butter, rice vinegar, and coconut milk. Season to taste with salt and add oil if a thinner consistency is desired.
- Line a baking tray with parchment, dredge the sweet potatoes in the sauce (making sure to get some of the sauce into the slits. Bake until crispy and tender, roughly 25-35 minutes.
- Remove from the oven and allow to cool slightly. To serve: smear any leftover sauce onto a platter and place the hasselbacks on top of the sauce. Garnish with the crushed peanuts and scallions. Serve and enjoy.