Autumn Roots with Spicy Peanut Sauce for #foodieextravaganza

Welcome to the Foodie Extravaganza!
v. November 2014 = a Peanut Butter Par-tay

We are a group of bloggers who love to blog about food! Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around.

Each month we incorporate one main ingredient into recipes to share with you and this month that ingredient is a classic family favorite...PEANUT BUTTER! Which means you can see an additional 18 delicious and unique peanut butter recipes at the end of this post. Yay!

We hope you all enjoy our delicious peanut butter-y treats this month and come back to see what we bring for you next month.

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Thanks to Kaylin of Keep it Simple, Sweetie for hosting this month. When she posted the theme, I raised the question on social media: "Looking for suggestions of recipes with peanut butter. Sweet or savory. Go! (and thanks in advance for the inspiration)." I don't know why I bothered asking for sweets, I almost always go for the savory. But, friends suggested Chocolate & Peanut Butter Cannoli, Ginger-Peanut Butter Cake, Asian Turkey Meatballs over Thai Noodles, and even Filipino Kare Kare.

I decided to test out a recipe for my 'Putting Down Roots' Thanksgiving menu. It was a winner!

Ingredients

2 medium sweet potatoes, sliced into 1/4 inch rounds
2 T toasted sesame oil
1 bunch green onions, rinsed and chopped
2 bunches baby bok choy rinsed and chopped
2 to 3 purple carrots, sliced into coins (use whatever color you have...I just happened to have purple ones)
2 cloves black garlic (click here for an intro to black garlic)
1 T soy sauce
4 T peanut sauce [recipe below]

Peanut sauce

1 1/2 C organic creamy peanut butter
1/2 C organic coconut milk
3 T water
3 T freshly squeezed lime juice
3 T soy sauce
1 T fish sauce
1 T hot sauce (I used this Haute Hop Sauce, but use whatever hot sauce you have)
1 T minced fresh ginger root
3 cloves garlic, minced
1/4 C chopped fresh cilantro

In a small mixing bowl, blend all of the ingredients together until smooth. Stir in the cilantro just before serving.

Procedure

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Gently toss the sweet potato coins with 1 T sesame oil and arrange on your baking sheet. Roast for 20-25 minutes or until softened and slightly browned.

In the meantime, saute black garlic, green onions, baby bok choy, and carrots in remaining 1 T of sesame oil plus soy sauce, until soft. Set aside.

Once sweet potatoes are ready, remove from oven and let cool slightly. Stack the sweet potatoes with a small amount of vegetables and peanut sauce between each layer. Top with more peanut sauce.