Roasted Sweet Potatoes with Peanut Stew

Sweet Potatoes - 2 big ( Here I used locally grown white sweet potatoes)
Olive Oil - 1 tsp
Water - 1 cup

For Peanut Stew :
Unsalted Peanut Butter - 3 tbsp
Ginger - 1 inch, minced
Garlic - 5 fat cloves, minced
Water - 3 cups
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Curry leaves - 1
Green chilies - 3, finely chopped
Turmeric - a pinch
Salt
Preheat oven to 400F. Cut each sweet potato into 2 pieces from the middle, lengthwise. Apply olive oil all over. Place on a foil wrapped baking sheet. Add a cup of water to the baking sheet. Roast in the oven for around 45 minutes or till they are soft and fully cooked.

Heat oil in a cast iron pan. Add mustard seeds. Once they start popping, add cumin seeds, asafoetida, green chilies and curry leaves. Saute for a few seconds.

Then add the ginger and garlic paste and cook for a couple of minutes. Add the peanut butter, salt and turmeric and mix well with the spices till it becomes a paste.

Add about 3 cups of water and bring it to boil. Cook for about 5 minutes till the desired consistency is reached. The gravy should not be too thick, the consistency should be like soup. Serve hot with roasted sweet potatoes.