Curried African Peanut Sweetpotato Rounds

I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

One of the big healthy eating downfalls for my brides happens at all of the parties that come with getting engaged. Engagement party for his family. Engagement party from your family. Show off the ring party. Tastings....you name it. What's the culprit? Usually it's the overflow of refined grains or fried starches in the form of chips, bread, blinis, pretzels that really only serve as a vessel for the dip or topping. But shouldn't the scoop or vessel taste just as good as the topping? I thought so too, which is why a baked sweetpotato round seasoned with curry might just be the better half of an African peanut soup-inspired salad on top. You be the judge which is your favorite partner in this marriage. 

Curried African Peanut Sweetpotato Rounds

Makes 14 slices// A snack, side dish or appetizer that spices up the kitchen and party

Peanut Sauce: 

• 1/4 C chicken broth
• 1/2 Tablespoon fresh minced ginger
• 3 heaping Tablespoons creamy peanut butter
• 1 teaspoon sriracha
• juice of 1  lime

Round:

• 1 Tablespoon red onion, minced
• 1/4 medium green bell pepper, chopped
• 1 Diane variety California sweetpotato
• 1/4 teaspoon ground corriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric powder
• 3 1/2 tablespoons vegetable oil
• 1/2 cup black eyed peas, cooked
• 1/2 cup chopped, de-seeded tomato

Peel sweetpotato and slice into rounds, approximately 1/4 inch thick. This recipe calls for 14 slices so depending on the size of your sweetpotato, you may have extras. Pick smaller diameter rounds...bigger slices won't hold up. Brush with vegetable oil and sprinkle spices evenly covering the tops of the sweetpotato. Place in oven at 325 for 15 minutes. Meanwhile, chop onion, pepper, tomato. Toss with rinsed black eyed peas. Make peanut sauce. When rounds are removed from the oven, top with peanut sauce and spoon on the black eyed pea mix. 

The bottom rounds are sweet and spicy. They're not like chips...they're the perfect soft round with seared tops. The peanut sauce is savory yet spunky and the bean salad has the right ratio of crunch with the variety of veggies. Truth be told, between my taste tester and myself...we ate the entire batch. Whoops. A match made in heaven.