Snacks & Nibbles
Grilled Sweet Potato Satay with Palm Sugar Peanut Sauce
Prep
20 min
Cook
25 min
Servings
4
Level
Easy
A new take on sweet potato, grilled satay-style then drizzled with a savory-sweet palm sugar peanut sauce with a smoky touch from charcoal. Perfect as a unique snack or a side dish that's different from the usual. The combination of soft sweet potato texture and creamy peanut sauce makes every bite irresistible.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams yellow or purple sweet potato
- 12 pieces satay skewers
- 2 tbsp coconut oil or melted margarine
- 1/2 tsp salt
- 150 grams fried peanuts
- 50 grams shaved palm sugar
- 2 cloves garlic
- 3 pieces curly red chilies
- 200 ml boiled water
- 1 tbsp tamarind water
- 1/2 tsp salt
- 2 leaves kaffir lime leaves
- to taste fried shallots for topping
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👩🍳 Instructions
- 1 Peel the sweet potatoes, wash them clean, then cut into large cubes or lengthwise pieces about 3-4 cm so they're easy to skewer.
- 2 Boil or steam the sweet potato pieces for 10-12 minutes until half-cooked (don't let them get too soft), then drain and let cool.
- 3 Thread the sweet potato pieces onto the skewers, about 4-5 pieces per skewer.
- 4 Brush the sweet potato satay with coconut oil or melted margarine that's been mixed with salt.
- 5 Grill the sweet potato satay on a grill pan, in the oven, or over low charcoal embers, turning occasionally, until the surface is browned and slightly caramelized, about 10-15 minutes.
- 6 While waiting, blend or grind the fried peanuts, garlic, and red chilies until smooth using a blender or mortar and pestle.
- 7 Sauté the smooth peanut paste with the kaffir lime leaves until fragrant, then add the palm sugar, water, tamarind water, and salt.
- 8 Cook the peanut sauce over low heat, stirring constantly, until thickened and cooked through, about 5-7 minutes.
- 9 Remove the cooked sweet potato satay and arrange on a serving plate.
- 10 Drizzle the sweet potato satay with the warm palm sugar peanut sauce, sprinkle with fried shallots, and serve immediately.
💡 Tips
• Choose sweet potatoes that aren't too watery so the texture stays firm and doesn't fall apart when grilled.
• Don't boil the sweet potatoes too long so they don't get mushy when skewered and grilled.
• The peanut sauce can be made thinner by adding more water if you prefer a texture like regular satay sauce.
• For a stronger smoky flavor, grill the sweet potato satay over charcoal embers instead of a grill pan.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
6 gg
Protein
11 gg
Fat
32 gg
Carbs
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