Twice baked sweet potatoes with easy Thai peanut sauce
Twice baked sweet potatoes loaded with Thai flavours, piled up with fresh toppings and drizzled with an easy Thai peanut sauce.
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Servings: 4
Calories: 491kcal
Ingredients
For the sweet potatoes:
- 2 large orange kumara, (sweet potatoes)
- ¼ cup coconut cream, (I used canned light coconut cream)
- 1 tablespoon Thai red curry paste
For the easy Thai peanut sauce:
- ⅓ cup smooth peanut butter
- ⅓ cup water
- 2 tablespoon lime juice
- 1 tablespoon tamari, or soy sauce if not gluten free
- ½ tablespoon coconut sugar, or sweetener of your choice
- 1 clove garlic, finely grated or crushed
- ½ tablespoon fresh ginger, finely grated
- ¼ teaspoon chilli flakes, optional
For the toppings:
- 1 carrot, peeled and grated
- 1 spring onion, (scallion) finely sliced
- Large handful of coriander, (cilantro) roughly chopped
- ¼ cup roasted peanuts, roughly chopped
- 1 fresh 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.
Notes
Adapted from Vegan Thai twice baked sweet potatoes by Nutritional Foodie.
Nutrition information
Calories: 491kcal | Carbohydrates: 69.6g | Protein: 12.1g | Fat: 20.5g | Saturated Fat: 6.5g | Cholesterol: 0mg | Fiber: 11.5g
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