Oh, how I love sweet potatoes and especially hot spicy sweet potatoes. Last week when I was at the grocery store, they ran a special on sweet potatoes. I couldn’t resist buying a large sack for me. Baked sweet potatoes, creamed sweet potatoes, and sweet potato soup are just a few ways I have enjoyed eating my sweet potatoes. The other night I had a few guests over for dinner and served this delicious hot and spicy sweet potato recipe I have created. I hope that you will try this soon. If you love sweet potatoes you will love the hot and spicy taste this recipe gives you.

Ingredients:

• 3 Large or 6 small sweet potatoes
• 3 Tablespoon vegetable oil, divided
• 1 Cup carrots, sliced thin, diagonal
• 1 Cup celery, sliced thin, diagonal
• 1 Cup Chinese snow peas, cut into thirds
• 1 Large green bell pepper, cut into strips
• ½ Cup fresh mushrooms, sliced
• 3 Cloves garlic, minced
• ½ Cup water
• 2 Tablespoons dark soy sauce
• 1 ½ Teaspoons cornstarch
• 2 Large tomatoes, diced
• ½ Cup green onions, diced
• 2 Red chili peppers, diced, seeds removed
• 2 Tablespoons fresh ginger, minced
• 1 Cup raw peanuts, split in half

Prepare Vegetables

1. Peel sweet potatoes
2. Cut down the middle, cut French fry slices
3. Thinly slice, carrots, celery, snow peas, mushroom and bell pepper
4. Mince garlic and ginger
5. Dice tomatoes, set aside
6. Dice green onions, set aside

Prepare Sauce:

1. Combine water, soy sauce, and cornstarch in small bowl
2. Mix well, set aside

Cooking Directions:

1. Add 1 ½ tablespoon vegetable oil to wok
2. Heat oil, high heat
3. Add sliced sweet potatoes to hot oil
4. Stir-fry for 10 minutes to 14 minutes, until potatoes are barely tender
5. Remove from wok, set aside
6. Add remaining 1 1/2 tablespoon vegetable oil, heat oil, high heat
7. Add carrots, celery, snow peas, mushroom, bell peppers, raw peanut halves, hot peppers, ginger, and garlic to wok
8. Stir fry 3 to 4 minutes, high heat
9. Add sweet potatoes to vegetables in wok
10. Stir fry 3 minutes
11. Mix water, soy sauce, and cornstarch
12. Pour gradually over vegetables in wok
13. Stirring constantly
14. Cook 2 minutes, stirring constantly, until mixture starts to thicken
15. Remove from heat
16. Serve on dinner plates, garnish with diced tomatoes and green onions