Monday, 21 May 2012

Peanut buttered sweet potatoes


2 Sweet potatoes, peanut butter (I like Whole Earth Foods), honey (or agave syrup), olive oil 
Serves: 2 preparation: 20 minutes

Peanuts with their salty, slightly bittersweetness bring out the natural sweetness of the potatoes and give them an almost powdery, velvet crust. These make a great topping for Mexican mole.

1) Slice the sweet potato thinly with a mandoline, or carefully with a knife.

2) Smooth the peanut butter over each slice with your fingers and arrange in a roasting tray. Drizzle with a little honey and olive oil.

3 Roast in the oven for 15 minutes until the edges crisp.

These go wonderfully as a topping for Mexican Mole with a little soured cream.

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