Summary

Ingredients

• 3 medium sweet potato (s)
• 3 tablespoon peanut butter, crunchy
• 0.5 ½ lime (s), juice from it
• 1 tablespoon soy sauce, dark
• 2 chilli pepper (s), red, finely chopped, without seeds
• 100 ml coconut milk
• 1 teaspoon palm sugar
• 0.5 teaspoon ½ coriander powder
• 2 spring onions, cut into fine rolls
• 1 cup coriander leaves, fresh
• 1 teaspoon, heaped lemongrass paste
• 3 tablespoon peanuts, unsalted, roughly chopped

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 degrees. Wash the potatoes and prick several times with a fork. Bake in the oven for 60 minutes.
2. In the meantime, mix the peanut butter with the lime juice, soy sauce, coconut milk, palm sugar, coriander powder, a chilli pepper, a spring onion, half of the coriander leaves and the lemongrass paste well.
3. Take the baked potatoes out of the oven and let them cool down a little. Halve the potatoes lengthways and carefully hollow out. Put the shells back in the hot oven on a baking sheet for 5 minutes to crisp them.
4. Mix the peanut butter sauce with the mashed potato contents and season to taste. Take the skins out of the oven and fill them with the peanut-potato mixture. Place in the oven for another 10 minutes.
5. To serve, sprinkle with the second chilli pepper and spring onion, the remaining coriander and the chopped peanuts.