Stuffed crispy sweet potatoes

Ingredients for 6 servings:

• 3 m.-sized sweet potatoes
• 3 tbsp peanut butter, crunchy
• ½ lemon(s), juice
• 1 tbsp soy sauce, dark
• 2 red chili peppers, finely chopped, without seeds
• 100 ml coconut milk
• 1 tsp palm sugar
• ½ tsp coriander powder
• 2 spring onions, finely sliced
• 1 cup coriander leaves, fresh
• 1 tsp, heaped lemongrass paste
• 3 tbsp peanuts, unsalted, coarsely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Thai-inspired appetizer

Preheat the oven to 200 degrees Celsius. Wash the potatoes and pierce them several times with a fork. Bake in the oven for 60 minutes. Meanwhile, mix the peanut butter with the lime juice, soy sauce, coconut milk, palm sugar, coriander powder, one chili pepper, one spring onion, half of the coriander leaves, and the lemongrass paste. Remove the baked potatoes from the oven and let them cool slightly. Halve the potatoes lengthwise and carefully scoop out the insides. Return the shells to the hot oven on a baking sheet for 5 minutes to crisp up. Mix the peanut butter sauce with the mashed potato contents and season to taste. Remove the shells from the oven and fill with the peanut and potato mixture. Return to the oven for another 10 minutes. To serve, sprinkle with the second chili pepper and spring onion, the remaining coriander, and the chopped peanuts.