Step 1

Pre-heat your oven to 400 degrees.

Step 2

Prick the sweet potatoes all over with the tines of a fork. Then place them on a rimmed baking sheet and roast in your pre-heated oven for 55-65 minutes, or until the sweet potatoes are soft. Remove and set aside to cool. Leave your oven on.

Step 3

Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon, scrape out the flesh and transfer it to a medium bowl, leaving a small amount of the flesh attached to the sides and bottom of the sweet potatoes (this will help the potato skins retain their shape/structure). Place the sweet potato skins back on their baking sheet and set aside.

Step 4

Add the Sriracha sauce and salt to the sweet potato flesh and blend everything together using your hand mixer. Set aside.

Step 5

In a small skillet over medium heat, warm the olive oil. Then add the red pepper, garlic and ginger and cook, stirring occasionally, for 2-3 minutes. Add the scallions and cook for 2-3 minutes more. Remove from the heat. Then fold this mixture into the sweet potato flesh. Fold in the cilantro.

Step 6

Spoon the filling back into your reserved sweet potato skins. Transfer the baking sheet to your pre-heated oven for about 10 minutes to re-warm the stuffed sweet potato skins.

Step 7

Meanwhile, combine all the ingredients for the peanut sauce in a small bowl. Add 1-2 tablespoons of water to thin the sauce to your desired consistency.

Step 8

Remove the stuffed sweet potato skins from the oven. Transfer to serving dishes and drizzle with the peanut sauce. Top with fresh cilantro and chopped peanuts, if desired. Enjoy immediately.

Step 9

Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.