|20 min||15 min||35 min||2|
|2 1/2 tbsp||Almond butter|
|1 large||Carrots (grated)|
|2 cup||Cilantro (coriander) (chopped)|
|2 tbsp||Cilantro (coriander) (chopped)|
|1 tbsp||Coconut oil (melted)|
|1 clove(s)||Garlic (coarsely chopped)|
|2 piece, 1-inch||Ginger root|
|1 bunch||Green onion, scallion, ramp (chopped)|
|1 tsp||Hot pepper (chili) flakes|
|1 whole lime(s)||Lime juice (fresh)|
|1/4 tsp||Sea salt|
|1/4 pinch||Sea salt|
|1 1/2 tbsp||Sesame oil|
|2 large potato(es)||Sweet potato|
|1/2 cup||Water (as needed)|
Scrub sweet potatoes, pat dry, rub with coconut oil and sprinkle with salt.
Bake at 400 F on a parchment or foil-lined baking sheet for 1 hour, or until soft and creamy inside.
To make Almond Sauce, mince garlic and ginger in a food processor. Add almond butter, lime juice, chili flakes and blend. Add remaining ingredients and blend until smooth.
Make a slit down the middle of the cooked sweet potato.
Drizzle with Almond Sauce, then top with carrots, green onions, cilantro and drizzle again.
Serve and enjoy!