Sweet Heat Peanut Potatoes

plate of cooked sweet potatoes topped with peanuts and chopped cilantro.

By: Chef Tessa Nguyen, RD, LDN, of Taste Nutrition Consulting in partnership with the National Peanut Board

15 minutes

Total Servings: 4, Serving Size: 1/2 cup



1 tablespoon peanut butter

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 tablespoon canola oil

¼ teaspoon red chili flakes

Water, as needed

2 green onions, sliced

2 cups cooked sweet potatoes, diced

Salt and black pepper, to taste

Chopped cilantro or parsley and roasted peanuts, to garnish (optional)


In a mixing bowl, whisk together the peanut butter, apple cider vinegar, maple syrup, canola oil and red chili flakes. If dressing is too thick, add in ½ teaspoon of water at a time until it is smooth.

Gently fold in the green onions and sweet potatoes. Season to taste with salt and black pepper. Garnish with chopped cilantro or parsley and roasted peanuts.

Nutrients Per serving

Calories from Fat50
Fat5.5 g
Trans Fats0
Carbohydrate23 g
Protein3 g
Fiber3.5 g
Sodium126 mg

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