In Uganda, peanuts (or g-nuts, short for groundnuts) are featured in many meals, including this sweet potato dish with a luxuriously creamy sauce. Lauren Baker based her g-nut sauce on a delicious but laborious recipe from a Ugandan friend. His sauce involved grinding peanuts, then boiling green peppers and tomatoes into a pulp with the nuts, she says. She experimented after returning to the US and gradually adapted the recipe into this time-saving version that gets its flavor from tomato paste and peanut butter. Honorable Mention, 2006 recipe contest.
G-Nut Special Sauce
- 1/2 cup low-sodium vegetable broth
- 2 1/2 Tbs. smooth peanut butter
- 2 tsp. tomato paste
- 1 tsp. lemon juice
- 1 clove garlic, minced (1 tsp.)
- 2 medium sweet potatoes
- 2 tsp. peanut oil
- 1 medium onion, minced (about 1 1/4 cups)
- 1/2 cup cooked chickpeas
- 1 5-oz. pkg. fresh spinach
- 1 tsp. ground cumin
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. turmeric
- 1/4 cup roasted, salted peanuts
To make G-Nut Special Sauce: Combine broth, peanut butter, tomato paste, lemon juice and garlic in small pan, and simmer over low heat 1 to 2 minutes.
Poke holes all over sweet potatoes with fork. Microwave on high 7 to 10 minutes, or until soft; let cool in microwave.
Meanwhile, heat oil in large skillet over medium heat. Sauté onion 4 minutes, or until beginning to brown. Add chickpeas, and sauté 2 minutes more. Stir in spinach, reduce heat to low, and simmer 3 to 5 minutes, or until spinach is wilted.
Scoop sweet potato flesh into bowl, and mash with cumin, lemon juice, salt and turmeric.
Ladle sweet potato mixture into two bowls. Top with chickpea-spinach mixture, and cover with G-Nut Special Sauce. Garnish with peanuts, and serve warm.
- Calories: 475
- Carbohydrate Content: 60 g
- Fat Content: 19 g
- Fiber Content: 14 g
- Protein Content: 16 g
- Saturated Fat Content: 3 g
- Sodium Content: 804 mg
- Sugar Content: 18 g