All the ingredients for the recipe

The toppings for the Toast

Curried Peanut Butter Sauce coming together

Have your platter garnished and ready

Tasty Roasted Sweet Potato and Curried Peanut Sauce

Ingredients:

10 slices of French bread (sliced ¼ inch thick)

2 cups of cubed roasted sweet potato (recipe follows)

Curried Peanut Sauce (recipe follows)

¼ cup Pomegranate Balsamic Vinegar

½ cup Cilantro, chopped

1 cup peanuts, chopped

Directions:

Preheat oven to 350 degrees. Arrange bread slices on a lined baking sheet. Brush with butter and bake for 5-7 minutes until slightly crispy.

Spread 1 Tbl of curried peanut sauce on to bread, top with roasted sweet potatoes, drizzle with pomegranate balsamic vinegar and top with cilantro and peanuts.

Roasted Sweet Potatoes

Ingredients:

3 pounds sweet potatoes, peeled, cut into 1½-inch pieces

¼ cup olive oil

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

Directions:

Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Curried Peanut Dip

Ingredients:

1 Tbl vegetable oil

¼ cup jarred red curry paste

1 14.5-oz. can coconut milk

½ cup creamy peanut butter

3 Tbl unseasoned rice vinegar

1 Tbl fish sauce

1 Tbl honey

Kosher salt

Directions:

Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.

Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cucumbers, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.

Use this sauce with Pasta, wraps, a dip and marinades

Do Ahead: Dip can be made 4 days ahead. Keep chilled.