I loooooooooooooove peanut sauce. I love to slather it on veggies and brown rice. I love to dip salad rolls into it. I love to eat it right out of a bowl. I also love making my favorite foods healthier so I can eat more of them. Enter…sweet potato peanut sauce. This stuff is GOOD. Lick the plate good. And you can make it in 15 minutes or less! Let’s get started.
First, gather your ingredients. They are:
Sweet potatoes (1 large one should do it)
Next, peel and dice your sweet potatoes. My current favorite peeler is this one from Kuhn Rikon. It’s inexpensive, easy to handle, and also makes beautiful veggie ribbons (we’ll get to that in a minute). The easiest way to dice the sweet potato is to cut it into 1/2 inch slices, then cut the slices into 1/2 inch dice. Just a bit of quick knife work and you’re done!
My favorite part about this sauce is that you cook the sweet potatoes and make the sauce all in the same pot! You even blend it in the same pot. This means fewer dishes and that makes me happy.
Put the sweet potato pieces into a small saucepan (2 quarts is great), and cover with 2 cups of water. Bring to a boil, then reduce the heat to medium and cook for about 6 minutes, until the sweet potato is fork tender. Add the rest of the ingredients and cook for a couple of minutes, whisking to combine everything together.
Now, to blend into creamy perfection. I use my immersion blender for this. It is one of the most used tools in my kitchen, and I am of the very strong opinion that anyone who cooks should have one. Even if all you ever use it for is to make this sauce, it’s worth it. 🙂
Blendy blend blend until creamy and silky smooth.
Can I get an Amen? YUM.
So, remember when I talked about making veggie ribbons with the peeler? That’s how I got those purty slices of rainbow carrots in the salad rolls above. And you better believe that they taste awesome with this sweet potato peanut sauce. And you also better believe that I made them on tv. That’s just how I roll. Dang, I love a good pun.
Now go make this sauce and find something on which to slather it, if you don’t have any salad rolls around, that is. I will be here if you need any suggestions. 🙂
Sweet Potato Peanut Sauce
- 2 cups sweet potato (peeled and diced (about 1 large sweet potato))
- 2 cups water
- 3/4 cup peanut butter
- 2- inch piece ginger root (finely chopped or grated with a Microplane (peeled if not organic))
- 2 cloves garlic (minced or grated)
- 3 Tablespoons soy sauce (use Tamari if gluten-free)
- 1 lime (juiced)
- Place the sweet potato and water into a small or medium sized saucepan (2-4 quarts).
- Bring to a boil, then reduce the heat to medium and cook for 5-6 minutes, or until the sweet potato is fork-tender. DO NOT drain the water - it's needed for the sauce!
- Add the remaining ingredients and cook for 1-2minutes, whisking to combine.
- Remove from the heat and puree until smooth using an immersion blender. (see note for blending alternatives)
- Serve over steamed or stir-fried vegetables with protein of choice and brown rice for an easy dinner!
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Hannah Elizabeth says
Sauces are *my jam*!! Plus, sweet potatoes are quickly becoming one of my favorite foods (barring the Golden Duo of pizza and chocolate which will forever reign supreme…not in the same dish, though, as some people mischievously tease me about ?), so I’m thinking I will need to come up with something to serve with this sauce. Isn’t that how normal people plan their meals: “Alright, so I’m having Sweet Potato Sauce for dinner, now what should I make to go with it??” ? Only downside is swapping the peanut butter…which I adore, but I’m thinking cashew would be okay in this instance, and my body would like me enter for it. Although I’m sure the pb version is a million times better!
P.S. Those rolls look gorgeously stunning…I was in awe!
I’m so sorry that you can’t have PB, Hannah! I think the cashew version would be wonderful. 🙂
Super yummy, Beth! My daughter is currently licking the food processor and spatula (I have yet to buy one of those handy immersion blenders). I am sure my son will love it also. And I love that it’s healthy!
I think our kids would get along, Cassie. 🙂 I’m so glad it’s already a hit! Thank you for making the recipes and telling me about it – it really makes my day. Any requests? 🙂
Oh, I’m sure they would get along! Maybe someday we will visit you. 🙂 Or if you’re ever in Pennsylvania… If I think of a request, I will totally email you. 🙂
Oh man, this peanut sauce is GOOD. Like maybe a little too good. I made it for lunch yesterday with the salad rolls, and then promptly had it again for dinner… and then again for breakfast, don’t judge me! It’s good not in a “this is a healthy version of peanut sauce” good, more like a “better than a Thai restaurant” good. You’d never know there was sweet potato in it. And now I’m wishing I would have bought two sweet potatoes because I want to make today’s post of pressure cooker marinara sauce and it has sweet potato too! 🙂
Carly Althauser says
Oh my goodness. This peanut sauce is so amazing. I just keep thinking about how everyone I know has to try it. And how my life just had not been complete up until the moment I did. 🙂
Really, though, it’s VERY good.
Sounds delicious however this is not gluten free if one uses “soy sauce”. For those who MUST be GF for medical reasons, a great substitute is coconut aminos or tamari sauce. Thanks for sharing. Looking forward to trying with the GF substitution.
Good reminder! I’ll update the post to specify Tamari or other GF-certified alternative.
I read this recipe and thought, “well, this sounds delish, but lick-the-bowl good? We shall see…”
Not only was it incredibly easy to make, but I am not ashamed to admit tht I did indeed lick the bowl clean. This sauce is amazing! Thanks so much for sharing!
How long would this keep for ??? That’s is it lasts that long !!!
I was wondering if anyone has attempted pad thai? This peanut sauce made me think of pad thai….now im craving it….but would love to know a low point option.
This is my new favorite. Delish.
Thank you for all the great recipes. I have my eye on quite a few.
I just have a question – is the sauce still as good when reheated?
I would like to make this in advance for a party, but that wouldn’t work if reheating makes it taste funny!
Oh my, I’m so sorry I didn’t see this comment until now Aukje! I actually have never frozen it, but I doubt it would taste funny. Now I need to try it! Did you end up making it for the party?