Lemongrass Peanut Sweet Potato Rounds

Intro

Roasted sweet potato rounds make an easy base for a richer topping, especially when the edges get caramelized and the centers stay soft. A spoon of lemongrass peanut sauce and a shower of herbs turn them into something polished enough for guests.

Ingredients

• For the sweet potatoes: 2 medium sweet potatoes cut into 1/2-inch rounds, 2 tbsp neutral oil, 1 tsp kosher salt
• For finishing: 1/3 cup lemongrass-peanut, 2 tbsp warm water, 1 small shallot very thinly sliced, cilantro leaves, toasted crushed peanuts, lime zest

Instructions

1. Toss the sweet potato rounds with oil and salt, then arrange them in a single layer on a parchment-lined tray. Roast at 425°F for 15 minutes, turn carefully, and roast another 10 to 12 minutes until the undersides are caramelized and the centers are fully tender when pierced.
2. While they roast, thin the lemongrass peanut sauce with warm water until it is spoonable but still rich. It should fall slowly from the spoon, not run like a dressing.
3. Transfer the hot sweet potato rounds to a platter and spoon a little sauce over each one. Finish with sliced shallot, cilantro, crushed peanuts, and a light grating of lime zest.
4. Serve warm while the potatoes are soft and the edges still hold a bit of chew from the roast.

Why This Works

Sweet potato brings natural caramel notes, and the bright citrusy edge of lemongrass keeps the peanut sauce from feeling too heavy.