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Glossy Sweet Potato Peanut Sauce

A five minute glossy peanut sauce with lime, ginger and garlic, spooned over caramelized roasted sweet potatoes and rice.
Course Main Course
Keyword glossy sweet potato peanut sauce
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

For the Peanut Sauce

  • ½ cup creamy natural peanut butter unsweetened
  • 3 tablespoons soy sauce
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic grated
  • ½ teaspoon red pepper flakes
  • ⅓ cup warm water plus more as needed

For the Sweet Potatoes

  • 2 pounds sweet potatoes peeled and cut into 1 inch cubes
  • 2 tablespoons neutral oil
  • ½ teaspoon ground cumin
  • 1 teaspoon salt

To Serve

  • 3 cups cooked jasmine rice warm
  • 1 pound boneless chicken thighs roasted and sliced, optional
  • ⅓ cup roasted peanuts crushed
  • ⅓ cup cilantro leaves
  • 2 green onions thinly sliced
  • lime wedges for serving

Instructions

Roast the Sweet Potatoes

  • Heat the oven to 425F. Toss the sweet potato cubes with the oil, cumin and salt until every side is coated.
  • Spread them across two sheet pans in a single layer with room between the pieces. Roast 30 to 35 minutes, flipping once at the halfway mark, until the edges are deep brown.

Make the Peanut Sauce

  • Whisk the peanut butter, soy sauce, lime juice, honey, ginger, garlic and red pepper flakes together in a bowl. The mixture will tighten into a stiff paste, which is expected.
  • Add the warm water one tablespoon at a time, whisking hard until each addition disappears completely. Stop when the sauce is glossy and falls off the whisk in a smooth ribbon.
  • Taste and adjust for salt first, then acid, then heat.

Build the Bowls

  • Divide the warm rice between four bowls. Spoon the hot roasted sweet potatoes over the rice, adding sliced roasted chicken if using.
  • Drizzle the room temperature peanut sauce over the top, then finish with crushed peanuts, cilantro and green onions. Serve with lime wedges.

Notes

  • Seized sauce is normal: Salt and acid tighten peanut butter into a paste. Warm water added one spoonful at a time brings it back glossy.
  • Warm water only: Cold water makes the sauce grainy and it is much harder to recover.
  • Use two pans: Crowding one sheet pan steams the sweet potatoes instead of browning the edges.
  • Storage: The sauce keeps 1 week refrigerated and thickens when cold. Loosen with warm water a teaspoon at a time.
  • Nut allergy: Sunflower seed butter works, with an extra teaspoon of honey.