Ingredients:
1 1/2 lbs sweet potatoes, unpeeled and cut into wedges
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
sea salt
coarsely chopped cilantro ( to garnish)
2 tablespoons peanut butter
1 tablespoon lime juice
1/2 red serrano chilies, seeded and sliced
1 tablespoon soy sauce
1 tablespoon ketchup
1/4 cup warm water
fresh ground black pepper
Directions:
Heat oven to 400 F.
Arrange potato wedges in a single layer on a baking sheet.
Sprinkle wedges with the olive and sesame oil, sesame seeds and salt.
Roast 35 minutes, or until tender.
Puree peanut butter, lime juice, chili, soy sauce, ketchup and 1/4 cup warm water until smooth.
Season with salt and pepper then transfer to a pan and heat over a low flame until warm.
Sprinkle wedges with cilantro. Serve with dipping sauce.
Servings: 8
Time preparation: 10 min.
Time total: 45 min.