The genius of this recipe lies in the no-cook peanut sauce. If you’re hoping to make this dinner on a busy weeknight, I recommend blending up the peanut sauce up to 3 days in advance and storing in the refrigerator to make prep that much easier. With only the pork and sweet potatoes to worry about, you can get dinner done in an easy 30 minutes.

For the pork and potatoes:

2 large sweet potatoes, scrubbed, cut into wedges
1 1/2 tablespoons oil — you can use a neutral oil like canola, or if that’s not your thing, use coconut oil
1 1/2 tsp. salt, divided
1/4 tsp. pepper
1 lb. ground pork
2 scallions, finely chopped
2 cloves garlic, minced
2 tsp. finely grated fresh ginger

Preheat oven to 400 degrees.
On a large rimmed baking sheet, toss the sweet potato wedges with the oil, 1 tsp. of salt and 1/4 tsp. pepper. Lay the wedges out in a single layer.
Roast the sweet potatoes for 15 minutes. While they’re cooking, prepare the pork meatballs:
In a medium bowl, combine the ground pork, 1/2 tsp. of salt, scallions, garlic and ginger. Mix thoroughly. Divide the mixture into 8 equal portions and roll into balls.
After the sweet potatoes have finished their 15 minutes in the oven, flip them over and make room on the baking sheet for the meatballs. Add the meatballs to the pan, return to the oven and roast for an additional 15 minutes, until the meatballs are firm to the touch and cooked through, and the sweet potatoes are fork-tender and golden brown.
Serve drizzled with peanut sauce. We like to also add jasmine or basmati rice to this, and an additional vegetable option — steamed or roasted broccoli is good, or you can get a bit fancier and serve with tahini coleslaw.

Peanut Sauce:

1 can coconut milk (14.5 oz)
2/3 cup unsweetened salted peanut butter
2 tablespoons tamari or soy sauce
1 tablespoon Thai chili paste
3 cloves garlic, roughly chopped
1 tablespoon chopped fresh ginger

Combine all ingredients in a food processor and blend until smooth. Taste and adjust seasoning levels — depending on your peanut butter and soy sauce brands, there can be a wide variation in the salt level as well as the sweetness level of the sauce. I don’t add any sugar to mine, but if you find it’s needed, you can add either honey or brown sugar in small amounts until you’ve achieved the balance you’re looking for.