Roasted Sweet Potato Galette with Peanut Sauce

It was the best part of the dinner.  I roasted the slices, laid them out as a galette drizzled peanut sauce over it and topped with cilantro.  The peanut sauce was spicy enough that I didn't add the sriracha.  We didn't have it with bok choy but that would have been yummy.

INGREDIENTS

• 2 medium sweet potatoes, sliced into 1/4 inch slices
• 1 tbsp olive oil
• 1/2 tsp or so corn starch
• salt & pepper
• 4 Tbsp peanut sauce. If using store bought peanut sauce, I add coconut milk to the sauce for better consistency and taste.
• chopped cilantro
• 1 bunch green onions, rinsed and chopped (~ 1 cup)
• Optional 2 heads baby bok choy, rinsed and chopped (~ 1 cup) - optional
• Optional toppings: chopped carrots, sriracha, crushed peanuts

INSTRUCTIONS

1. Preheat oven to 350 degrees F and lightly spray a baking sheet with non-stick spray or brush with oil. Add sweet potatoes and toss with 1 Tbsp olive oil, corn starch, salt & pepper.  Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
2. Once sweet potatoes are ready, remove from oven and begin stacking them (or laying them as a galette) with a small amount of vegetables and peanut sauce between each layer (or for galette, just drizzle the sauce over all the sweet potatoes). Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
3. Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.