Sweet Potato Fingerling Hasselbacks

 In Recipes, Sweet Potatoes

Yield: 20-24 pieces

Ingredient                                        Amount 

Sweet Potato Fingerlings                15-20 each

Sambal or Sriracha                           as desired, roughly ¼ cup

Peanut Butter,                                    ½ cup
all-natural, creamy

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


  1. 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.  
  2. 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.
  3. 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.
  4. 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.