1 head of broccoli, cut into small florets and steamed
1 cup cooked edamame beans
3 scallions, chopped
½ cup chopped peanuts
Salt and pepper
for the peanut sauce
1 cup coconut milk
½ cup smooth peanut butter
1 lime, juiced
2 cloves garlic
½” piece of fresh ginger, peeled
1 tablespoon low sodium soy sauce
1 ½ teaspoons rice wine vinegar
1 ½ teaspoons sugar
¼ teaspoon crushed red pepper flakes
Directions
for the sweet potatoes
Preheat the oven to 400 degrees F. Pierce the potatoes 4-6 times with a fork and place on a baking sheet lined with tin foil. Bake for 45-60 minutes, or until a fork easily pierces the potato.
Let the potatoes cool slightly before handling then cut a slit in the top of each one. Stuff with the broccoli and edamame then drizzle generously with the peanut sauce. Garnish with the chopped scallions and peanuts. Serve hot.
for the peanut sauce
Combine all the ingredients in a blender or small food processor until smooth. Taste and adjust seasoning accordingly. If you would prefer a thicker consistency add more peanut butter then remix. If you would prefer a thinner consistency add more coconut milk then remix.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/08/15/thai-stuffed-sweet-potato/