Thai Peanut Sweet Potato SkinsThese unique potato skins are perfect nibbles to bring to a party or a potluck. It turns out that peanut sauce pairs beautifully with sweet potatoes, and with the addition of nuts, basil and scallions as toppings, these are crazy delicious. Be sure to reserve the inside of the sweet potato, which can be used as a sweet potato mash or in the Curried Sweet Potato + Yellow Split Pea Stew (page 99).
Preheat the oven to 400 degrees. Using a fork, poke a bunch of holes in the sweet potatoes. Line a baking sheet with parchment and place the potatoes on it. Bake for 45 minutes to 1 hour, until the sweet potatoes are soft and cooked through.Remove the sweet potatoes from the oven and set the oven to broil (keep the rack in the middle). Allow the sweet potatoes to rest until they are cool enough to handle. Cut the potatoes in half and scoop out most of the flesh, leaving a thin layer (about 1/4 inch) of sweet potato in the skins. Reserve the extra sweet potato flesh for another use. Cut each skin into quarters, brush with the olive oil, season with salt and pepper, and put them back on the parchment-lined baking sheet. Broil for five to seven minutes, turn the potato skins, and broil for another five to seven minutes. You want the edges to be really crispy. Each broiler is different, some cook very fast and others are slow, so keep a close eye on the skins to ensure they don’t burn.Allow the skins to cool slightly before assembling. Add a healthy drizzle of the peanut sauce. Sprinkle the scallions, nuts, basil and cilantro over the top. Serve warm with extra peanut sauce on the side for dipping.