Oven, Peeler, Baking Dish
Preheat the oven to 375°F. Peel the sweet potatoes & slice them into thin rounds.
Transfer the sweet potatoes to a large bowl. Add crushed or minched garlic, a drizzle of oil, chili powder, salt & pepper. Stir to combine.
In a separate bowl, whisk together the peanut butter, lime juice & zest, a drizzle of oil & coconut milk.
Grease a small oven-proof baking dish. Snugly arrange the sweet potato slices in concentric circles & so they're standing upright.
Pour the coconut milk-peanut butter mixture over top.
Cover with aluminum foil or lid. Bake for 15 min at 375°F.
After 15 min of baking, remove the aluminum foil & return to the oven for another 30 min.
Serve garnished with peanuts & cilantro (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Peanut-Coconut Cream Sweet Potatoes" contains 433 Energy, 22 g of Fat, 45 g of Carbohydrates, 11 g of Protein.