# Components:
→ 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
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise into 1/2-inch thick slabs. Brush both sides with olive oil and sprinkle evenly with sea salt.
03 - Arrange slices on prepared baking sheet. Roast in oven for 20 to 25 minutes, flipping halfway, until tender and golden on the edges.
04 - In a mixing bowl, combine peanut butter, soy sauce or tamari, lime juice, maple syrup or honey, toasted sesame oil, ginger, and minced garlic. Gradually whisk in warm water until the sauce reaches a smooth, pourable consistency.
05 - Shred red cabbage, grate carrot, slice cucumber, and chop roasted peanuts, cilantro, and green onions. Set aside with sesame seeds and chili flakes.
06 - Let roasted sweet potato slices cool slightly. Spread each slice with a liberal amount of peanut sauce.
07 - Top each slice with cabbage, carrot, cucumber, chopped peanuts, cilantro, green onions, and sesame seeds. Sprinkle with red chili flakes according to preference.
08 - Serve immediately while warm or at room temperature, suitable as a snack, appetizer, or light meal.
