This is a terrific and unexpected appetizer that escapes any cheese-and-cracker rut. Plus, it's gluten free. The peanut dipping sauce is quick to mix up while the sweet potatoes bake. This recipe is adapted from Home-grown Harvest.
Preheat the oven to 400 degrees F with the rack in the upper position. Toss the sweet potato wedges with the olive oil and sesame oil and sprinkle them with the salt. Arrange the wedges on a baking sheet in a single layer. Bake until browned, turning once, 30-35 minutes.
Combine the peanut butter, lime juice, soy sauce and ketchup with 1/4 cup water in a small saucepan. Bring to a simmer over low heat and whisk until combined.
Remove from the heat and taste, adding more soy sauce or sriracha to taste. On its own, the sauce will taste very tangy.
When the sweet potatoes are done, arrange them on a platter and sprinkle them with the sesame seeds and cilantro. Serve with a bowl full of the peanut sauce alongside for dipping.
For anyone sensitive to peanuts, substitute cashew butter or almond butter instead.
Copyright 2021 Lynne Curry