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10 minutes
15 minutes
25 minutes
- 350g sweet potato
- 130.00 gm crunchy peanut butter
- 44.00 gm sweet chilli sauce
- 20.00 ml sunflower kernels, toasted
- 3.00 gm sesame seeds, toasted
- 1 Lebanese cucumber, diced
- 20.00 ml fresh mint leaves
- 1 lime, cut into wedges, to serve
- Cut the sweet potato lengthwise into 8 slices that are 5mm thick. Toast the slices in batches in a toaster for 5 to 7 minutes, or until tender.
- In a bowl, mix together peanut butter, sauce, and 1 tablespoon of hot water.
- Coat 'toasts' generously with flavorful satay sauce. Sprinkle with sunflower and sesame seeds, fresh cucumber, and aromatic mint. Add a pinch of seasoning and accompany with refreshing lime wedges for a delightful presentation.
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