2cupssweet potatopeeled and diced (about 1 large sweet potato)
2cupswater
3/4cuppeanut butter
2-inchpiece ginger rootfinely chopped or grated with a Microplane (peeled if not organic)
2clovesgarlicminced or grated
3T. soy sauceuse Tamari if gluten-free
1limejuiced
Instructions
Place the sweet potato and water into a small or medium sized saucepan (2-4 quarts).
Bring to a boil, then reduce the heat to medium and cook for 5-6 minutes, or until the sweet potato is fork-tender. DO NOT drain the water - it's needed for the sauce!
Add the remaining ingredients and cook for 1-2minutes, whisking to combine.
Remove from the heat and puree until smooth using an immersion blender. (see note for blending alternatives)
Serve over steamed or stir-fried vegetables with protein of choice and brown rice for an easy dinner!