¼cupcoconut cream, (I used canned light coconut cream)
1tablespoonThai red curry paste
For the easy Thai peanut sauce:
⅓cupsmooth peanut butter
⅓cupwater
2tablespoonlime juice
1tablespoontamari, or soy sauce if not gluten free
½tablespooncoconut sugar, or sweetener of your choice
1clovegarlic, finely grated or crushed
½tablespoonfresh ginger, finely grated
¼teaspoonchilli flakes, optional
For the toppings:
1carrot, peeled and grated
1spring onion, (scallion) finely sliced
Large handful of coriander, (cilantro) roughly chopped
¼cuproasted peanuts, roughly chopped
1fresh chilli, finely sliced (optional)
Instructions
For the sweet potatoes:
Preheat oven to 220C (430F), fanbake.
Wash and dry your sweet potatoes, then use a knife to prick holes in the skin here and there (so they don't burst while cooking).
Cook sweet potatoes for 45-50 minutes, or until tender when stabbed with a fork.
Remove from the oven and either leave until cool enough to handle, or use an oven mitt to hold them if you're impatient like me. Cut in half lengthways, then carefully scoop out the cooked sweet potato flesh into a mixing bowl.
Mash until fairly smooth, then add coconut cream and Thai red curry paste to the bowl. Mix well, ensuring the curry paste is evenly mixed through, with no large clumps remaining.
Evenly spoon the mixture back into the sweet potato halves and return them to the oven for 15 minutes.
For the easy Thai peanut sauce:
Using a blender, or stick blender and container, blend all sauce ingredients together until smooth.
Set aside until ready to serve.
To serve:
Pile toppings onto the cooked sweet potato halves, then pour over the peanut sauce.