# What You'll Need:
→ Sweet Potato Base
01 - 2 large sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
→ Peanut Sauce
04 - 1/3 cup creamy peanut butter
05 - 2 tablespoons soy sauce or tamari
06 - 1 tablespoon lime juice
07 - 2 teaspoons maple syrup or honey
08 - 1 teaspoon toasted sesame oil
09 - 1 to 2 tablespoons warm water
10 - 1 teaspoon grated fresh ginger
11 - 1 small garlic clove, minced
→ Toppings
12 - 1/2 cup shredded red cabbage
13 - 1/3 cup grated carrot
14 - 1/4 cup thinly sliced cucumber
15 - 2 tablespoons chopped roasted peanuts
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon sliced green onions
18 - 1 teaspoon toasted sesame seeds
19 - Red chili flakes, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Slice sweet potatoes lengthwise into 1/2-inch thick slabs. Brush both sides evenly with olive oil and season with sea salt.
03 - Arrange sweet potato slices on prepared baking sheet. Roast for 20 to 25 minutes, flipping slices halfway, until tender and lightly golden.
04 - In a mixing bowl, whisk together peanut butter, soy sauce or tamari, lime juice, maple syrup, toasted sesame oil, grated ginger, and minced garlic. Gradually add warm water until the sauce is smooth and pourable.
05 - While potatoes roast, shred cabbage, grate carrot, slice cucumber, and chop peanuts, cilantro, and green onions.
06 - Allow sweet potato slices to cool slightly. Spread each with a generous layer of peanut sauce.
07 - Top each slice with red cabbage, carrot, cucumber, roasted peanuts, fresh cilantro, green onions, and sesame seeds. Sprinkle with red chili flakes as desired.
08 - Serve immediately as a vibrant snack, appetizer, or light meal.
