2 Sweet potatoes, peanut butter (I like Whole Earth Foods), honey (or agave syrup), olive oil
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.