Peanut Rayu by White Mausu is one of our most popular products. At the counter we often share ideas on how to use this delicious condiment. I asked Sam in the kitchen what he would do – this was his suggestion.  Bart, our warehouse manager can testify that it is indeed a scrumptious snack! 

• Serves 4
• Prep Time 1 hour  (plus 15 mins to arrange)
• Vegan, gluten-free, dairy-free

Ingredients:

• 2 medium-large sweet potatoes

Topping

• 200g shiitake mushrooms
• 2 medium bell peppers
• 2 red onions
• 4-7 vine tomatoes
• 1tbs coconut oil
• Salt & pepper

For garnish

• 4 tbs of Peanut Rayu
• Handful of chopped parsley
• 2 thinly sliced scallions (or anything you fancy!)

Method

1. Heat oven to 180c
2. Pierce skin of sweet potatoes, oil up and roast for 40-60 mins (time varies depending on size)
    
3. Chop all the topping ingredients in to small dice
4. Place on a parchment or foil lined baking tray
5. Mix/rub in coconut oil, season
6. Roast for 20-25 mins – placing in the oven that long before the sweet potatoes are done
7. Remove potatoes from oven and allow cool for 5 mins while the topping ingredients finish off
8. Slice in half and load each half with a heavy tbls of Peanut Rayu, stab with fork and mash to a mushy union.
9. Season to taste.
10. Remove toppings from oven.
11. Decorate top of potato with toppings, spring onion and a scattering of parsley.