Baked Sweet Potatoes W/West African-Style Peanut Sauce

Recipe from Cooking Light October/2006 issue.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 6  medium sweet potatoes
• 1  teaspoon canola oil
• 1⁄3 cup onion, finely chopped
• 1  tablespoon ginger, peeled and grated
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons ground coriander
• 1⁄8 teaspoon  ground red pepper
• 3⁄4 cup water
• 3⁄4 cup tomato sauce
• 1⁄4 cup peanut butter
• 1  teaspoon sugar
• 1⁄4 teaspoon salt
• 2  tablespoons cilantro, chopped

Directions

1. Preheat oven to 375 degrees.
2. Pierce potatoes with a fork and bake for 1 hour, or until tender.
3. Cool potatoes, slightly.
4. Heat oil in med skillet over med low heat.
5. Add onion, ginger and garlic; cook 3 minutes.
6. Add cumin, coriander and pepper; cook 1 minute.
7. Add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer.
8. Cook 2 minutes or until thick.
9. Split potatoes lengthwise, cutting to, but not through, the other side.
10. Spoon about 1/4 cup sauce into each potato.
11. Top each serving with 1 tsp chopped cilantro.