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Satay is one of those items that I rarely eat, even though I love it so much. Yet, in truth, I'm usually looking for creative ways to eat vegetables instead of eating meat. And I think about that fact a lot. I dream about it. This is how this recipe came into my brain...between the folds of my lucky pillow while sawing so many Z's.

P.S. You won't miss the chicken.

You can make the sweet potatoes less spicy by omitting the cayenne pepper.

Notes: Peanut butter is Jif.


Ingredients: 2 medium sweet potatoes, 1 tbsp. garlic-infused olive oil, 1/2 tsp. sea salt, 1/4 tsp. pepper, 1/4 tsp. cayenne pepper, 1/2 tsp. cumin seeds, 1/2 tsp. ground coriander. For the satay sauce: 1/3 cup creamy peanut butter, 1 cup lite coconut milk, 1 tsp. garlic-infused olive oil, 2 tbsp. soy sauce, 1 generously packed tbsp. dark brown sugar, zest and juice of 1/2 lime, 1 tsp. curry powder, 1 tsp. sesame seeds. Skewers (optional).

Serves 2-3.

1. Preheat oven to 450* F. Line a baking sheet with parchment paper.

2. Cut the sweet potato into 3-inch pieces, they will shrink a bit as they roast. Place in a bowl with the oil, salt, pepper, cayenne pepper, cumin seeds and coriander. Toss well to coat.

4. Tip onto the prepared baking sheet, but separate the pieces so that none of them are touching. (Otherwise, they will steam and be too soft to skewer.) Roast for 25-30 minutes, turning them once at halfway until just tender with blackened spots. Remove to cool.

5. Meanwhile, make the satay sauce by combining all of the ingredients (except sesame seeds) in a bowl and whisking until smooth. Sprinkle the seeds on top.

6. If you choose to, skewer the sweet potato chunks, about 3 on each, and toward one end of the skewer. Lay them on a plate, add some extra lime zest if you like. Serve with the satay sauce on the side.

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