G-Nut Special Sauce and Sweet Potatoes


Vegan30 minutes or fewer

In Uganda, peanuts (or “g-nuts,” short for groundnuts) are featured in many meals, including this sweet potato dish with a luxuriously creamy sauce. Lauren Baker based her g-nut sauce on a delicious but laborious recipe from a Ugandan friend. “His sauce involved grinding peanuts, then boiling green peppers and tomatoes into a pulp with the nuts,” she says. She experimented after returning to the US and gradually adapted the recipe into this time-saving version that gets its flavor from tomato paste and peanut butter. Honorable Mention, 2006 recipe contest.

  • SERVINGServings


  • G-Nut Special Sauce
  • 1/2 cup low-sodium vegetable broth
  • 2 1/2 Tbs. smooth peanut butter
  • 2 tsp. tomato paste
  • 1 tsp. lemon juice
  • 1 clove garlic, minced (about 1 tsp.)
  • Sweet Potatoes
  • 2 medium-size sweet potatoes
  • 2 tsp. peanut oil
  • 1 medium-size onion, minced (about 1 1/4 cups)
  • 1/2 cup cooked chickpeas
  • 1 5-oz. pkg. fresh spinach
  • 1 tsp. ground cumin
  • 1/2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. turmeric
  • 1/4 cup roasted, salted peanuts


  1. To make G-Nut Special Sauce: Combine broth, peanut butter, tomato paste, lemon juice and garlic in small pan, and simmer over low heat 1 to 2 minutes.
  2. Poke holes all over sweet potatoes with fork. Microwave on high 7 to 10 minutes, or until soft; let cool in microwave.
  3. Meanwhile, heat oil in large skillet over medium heat. Sauté onion 4 minutes, or until beginning to brown. Add chickpeas, and sauté 2 minutes more. Stir in spinach, reduce heat to low, and simmer 3 to 5 minutes, or until spinach is wilted.
  4. Scoop sweet potato flesh into bowl, and mash with cumin, lemon juice, salt and turmeric.
  5. Ladle sweet potato mixture into two bowls. Top with chickpea-spinach mixture, and cover with G-Nut Special Sauce. Garnish with peanuts, and serve warm.

Nutrition Information

  • Serving Size: Serves 2
  • Calories: 475
  • Carbohydrate Content: 60 g
  • Fat Content: 19 g
  • Fiber Content: 14 g
  • Protein Content: 16 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 804 mg
  • Sugar Content: 18 g