Ingredients

For the sweet potatoes and slaw

• 4 medium to large sweet potatoes (10 to 12 ounces each)

• 1/4 red cabbage (3 cups shredded)

• 1/2 red bell pepper

• 1/2 yellow bell pepper

• 1 green onion

• ¼ cup chopped cilantro

• 2 tablespoons fresh lime juice (1 lime)

• ¼ teaspoon kosher salt

• Crushed peanuts, for the garnish

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For the Thai peanut butter sauce

• ⅓ cup peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons lime juice (1 lime)

• 1 teaspoon maple syrup, honey or date butter

• 2 tablespoons water

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Instructions

• Cook the sweet potatoes: Go to Instant Pot Sweet Potatoes, Steamed Sweet Potatoes, or Quick Baked Sweet Potatoes.

• Make the slaw: Thinly slice the red cabbage, enough for 3 cups. Thinly slice the peppers. Thinly slice the green onion. Chop the cilantro. In a large bowl, mix together the cabbage, peppers, green onion and cilantro with the lime juice and kosher salt.

• Make the Thai peanut butter sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and water. Taste and add a bit of kosher salt if desired (this depends on the salt content of the peanut butter).

• Serve: Slice the sweet potatoes in half and top them with the slaw. Drizzle with the Thai peanut butter sauce and sprinkle with chopped peanuts.