Original Post by: Sonja | A Couple Cooks
Gluten-free, dairy-free, vegan
Do you have a cookbook collection? In all honesty, the vast array of cookbooks in this world sometimes overwhelms me. There can only be so many recipes, right? But the more I’ve read, the more I realize that each cookbook is a unique perspective based on a one-of-a kind individual — an actual person, not an anonymous faceless author who sits in a sterile test kitchen churning our recipes. Ina Garten is a real person, and so is Giada De Laurentiis, and that person who wrote The Joy of Cooking. Each person’s story and method for combining ingredients and creating food is equally valid. So the more cookbooks the better, not the other way around!
While we were in Portland recently, we had the pleasure of spending time with dear friends Dana and John, the sweet minds behind the website Minimalist Baker. They’re the type of people where you can laugh and eat loads of Mexican food with and then turn around and be completely vulnerable and real. I was so inspired to speak with Dana about some health issues that caused a recent struggle with hair loss (which she shared about on the Jess Lively podcast), and share about some of my own health struggles with cancer. And speaking of real life people who write books, Dana has just realized a fantastic one: a cookbook called Everyday Cooking. All the recipes are beautifully shot and plant-based / vegan. We love that her approach to eating is similar to ours: she’s not straight-up vegan, but shares plant-based recipes to inspire eating more vegetables and follows this approach most of the time (which is what we’re all about too).
Of course we gravitated to the sweet potato recipes in this book, and we had to try these thai baked sweet potatoes. The verdict? Fantastically delicious. The tahini ginger sauce and spiced chickpeas balance the sweetness of the potatoes, and topped off with a chili garlic sauce and cilantro, it became an instant household favorite. We hope you enjoy it, and check out the link to Dana’s book below. Congratulations, Dana, on a gorgeous cookbook to add to our shelves!
Thai Baked Sweet Potatoes
- 4 medium sweet potatoes, halved (1½ pounds)
- 1 tablespoon olive oil
- For the chickpeas
- 1 15-ounce can chickpeas, drained
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon ground or fresh ginger
- ½ teaspoon ground coriander
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon chili garlic sauce
- ½ tablespoon coconut oil
- For the ginger tahini sauce
- 1 teaspoon fresh ginger, grated
- 1 lime, juiced (2 tablespoons)
- 1 to 2 tablespoons soy sauce or tamari
- 2 to 3 tablespoons maple syrup
- ½ teaspoon chili garlic sauce
- To garnish
- 2 green onions
- ¼ cup cilantro, finely chopped
- ½ lime, quartered
- ½ teaspoon chili garlic sauce
- Preheat the oven to 400°F and rub the halved sweet potatoes with the olive oil on all sides. Place on a foil-lined baking sheet and bake for 25 minutes (or more, depending on the size of the potato), or until very tender to the touch. Set aside.
- In the meantime, heat a medium skillet over medium heat. In a small bowl, toss chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chili garlic sauce.
- Once the skillet is hot, add the coconut oil. Saute the chickpeas until visibly browned and slightly dried out, about 5 minutes. Set aside.
- To prepare the sauce, add all of the ingredients to the same bowl used for the chickpeas. Whisk to combine. Then add 1 to 4 tablespoons hot water to thin until pourable. Taste and adjust the seasonings as desired.
- To serve, place the baked sweet potatoes on serving plates. Gently press into the middle of the potatoes to make a well for the chickpeas. Add the chickpeas and top with the sauce and garnishes of choice.
- Store leftovers (separately), covered, in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through, about 20 minutes.
Reference Article: http://www.acouplecooks.com/thai-baked-sweet-potatoes/