6 medium sweet potatoes (3 pounds)
1 tsp. canola oil
1/3 C. finely chopped onion
1 Tbs. grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1/8 tsp. ground red pepper
3/4 C. water
3/4 C. tomato sauce
1/4 C. peanut butter
1 tsp. sugar
1/4 tsp. salt
2 Tbs. chopped fresh cilantro
1. Preheat oven to 375 degrees.
2. Pierce potatoes with a fork, and bake at 375 for 1 hour or until tender. Cool potatoes slightly.
3. Heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic; cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add 3/4 C. water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick.
4. Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/4 C. sauce into each potato. Top each serving with 1 tsp. cilantro.