Roasted sweet potato slices drizzled with peanut sauce and piled high with fresh veggies. Inspired by Two Peas & Their Pod's Loaded Sweet Potato Nachos
Place the sweet potato slices on two baking sheets that have been sprayed with oil—they should be side-by-side, but not overlapping. Spray the tops with additional oil and season with salt and pepper. Bake for 10 minutes, then flip the slices over and bake for about 10 minutes more, until just beginning to crisp. Remove from the oven.
While the sweet potatoes are roasting, start the peanut sauce. Whisk together the peanut butter, rice vinegar, tamari, sesame oil, sugar, ginger, garlic, and 2 tablespoons of water in a small bowl. If the sauce is too thick, add more water one tablespoon at a time. (Different brands of peanut butter have different consistencies!) Add red pepper flakes or sriracha to taste, if using.
Divide the sweet potato slices onto 4 plates and drizzle them with peanut sauce. Top with the diced pepper, shredded carrot, cilantro, green onions, and roasted peanuts and serve with a squeeze of fresh lime juice.
Notes
I use a Misto filled with grapeseed oil, but if you don't have an oil mister, you can simply toss the potato slices with a tablespoon of your preferred cooking oil and then transfer them to the baking sheets.
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