Drain and pat dry. Coat a baking sheet in a couple teaspoons of olive oil, and then use the rest to toss the sweet potatoes in. Season with a little salt and pepper. Bake at 425°F for 12 minutes, and then flip the potatoes and bake another 10-12 minutes until most of the pieces begin to look crispy. Above you can see the sweet potatoes at halfway through this cook time.
Meanwhile make the sauce. In a cup or small bowl, combine the minced garlic, soy sauce, honey, vinegar, peanut butter, red pepper flakes, and ginger. Stir well until it turns into a thick sauce. During the last few minutes of baking, pour the sauce over the sweet potatoes and toss. Then bake another few minutes.
Chop up the nuts and herbs, and top the sweet potatoes with those once you are ready to serve. I love this all on its own, but I also think it would be amazing alongside veggie burgers or other main courses. I think it would be delicious to top a couple of veggie burgers with this—Mmm! Now I have to make this again this week to do that.
-The final dish will have some crispy pieces as well as some soft. It sort of reminds me of sweet potato hash browns if you’ve ever had that. If you want to make your sweet potatoes extra crispy (more like baked french fries), toss in a tablespoon of either cornstarch or arrow root before baking.
-If you have a peanut allergy or are avoiding legumes, I bet you could substitute the peanut butter for almond butter or other nut butters. I haven’t tried this, and I imagine it would change the flavor slightly, but I bet it would still be awesome. So, let us all know in the comments if anyone does this.