Ingredients:
2 baked sweet potatoes (3/4 to 1lb. Each)
Marinade:
2 tablespoons honey
½ cup orange juice
squeeze of fresh lemon
1 teaspoon fresh minced ginger
cayenne pepper, to taste
Crust:
½ cup chopped peanuts
1 tablespoon sesame seeds
4 sprigs chopped parsley
Peel sweet potatoes and cut into wedges lengthwise. Combine marinade ingredients in one bowl and crust ingredients in a second bowl. Dip sweet potato wedges in marinade, letting excess drip off. Roll in peanut crust and place on a lightly oiled cookie sheet. Bake at 375 degrees 12 to 15 minutes until golden brown and crispy.
Yields 4-6 side-dish servings.
Courtesy of Georgia Peanut Commission
