Peanuts are the mighty powerhouses offering delicious flavor in a compact little bite. Protein? Check. Healthy fats? Check. Fiber to leave you feeling fuller for longer? Check. I’ve always got peanuts on hand whether they’re roasted and ready to grab as a snack or creamy peanut butter ready to spread into a dish.
My Sweet Heat Peanut Potatoes recipe takes both creamy peanut butter and roasted, salted peanuts for a spin to come up with the perfect side dish for your next meal or social-distanced potluck. Change up your potato game with this side dish that can be served room temperature, hot or cold. Sweet Heat Peanut Potatoes are a vegetarian dish that doesn’t need to be refrigerated right away, so you don’t have to worry about it spoiling if it’s left out during meal time.
Peanuts offer the most protein of any other nut, weighing in at 7 grams of protein per serving. They also serve as a portable protein that’s ideal for someone like me who is allergic to tree nuts, but wants an allergy friendly, safe and convenient nutty option. I’m always thinking of ways to add in more plants to my meals, so peanuts naturally come to mind for this Sweet Heat Peanut Potatoes dish.
Sweet Heat Peanut Potatoes will really please any palate because you can customize the garnishes to everyone’s liking. Want it spicier? Sprinkle on more red chili flakes. Not a cilantro fan? Swap it out for parsley or leave it off entirely. The beauty of this recipe coming together in minutes is by fighting food waste and using up leftover cooked sweetpotatoes to mix up perfectly with peanuts.
Sweet Heat Peanut Potatoes
Makes four ½ cup servings
Ingredients:
- 1 tablespoon peanut butter
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon canola oil
- ¼ teaspoon red chili flakes
- Water, as needed
- 2 green onions, sliced
- 2 cups cooked sweetpotatoes, diced
- salt and black pepper, to taste
Chopped cilantro or parsley and roasted peanuts, to garnish
Directions:
- In a mixing bowl, whisk together the peanut butter, apple cider vinegar, maple syrup, canola oil and red chili flakes. If dressing is too thick, add in ½ teaspoon of water at a time until it is smooth.
- Gently fold in the green onions and sweetpotatoes.
- Season to taste with salt and black pepper. Garnish with chopped cilantro or parsley and roasted peanuts.
This post was created in partnership with the National Peanut Board. Learn more about opportunities to partner with me here.
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