Dessertsdeliciouslyella
Baked Sweet Potato With Turmeric Coconut Sauce
We adore sweet potato and this is one of our favourite ways to serve them at the moment. The creamy coconut and turmeric sauce is packed full of flavour from the ginger, garlic and tamari, and we've topped the potato with lots of delicious vegetables to make a warming dinner.
👥 2 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 1h 5m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●knife
- ●blender
- ●pan
📝 Preparation Steps
1
Preheat oven to 180°C / 160°C fan / 350°F.
2
Rub the coconut oil into the sweet potatoes, pierce the skins a few times with a knife and bake on a tray for ⏱️ 1 hour, or until soft and cooked through.
melted coconut oil1 tablespoon
3
Put the cherry tomatoes on a baking tray and after ⏱️ 20 minutes put them in the oven to cook for the remaining ⏱️ 40 minutes.
cherry tomatoes10.5 oz
4
To make the sauce, peel and roughly chop the turmeric, ginger and garlic and blend in a high speed blender with the other ingredients except for the coconut milk.
5
Add the coconut milk slowly until you reach your desired consistency and then put the sauce in the fridge for a bit – this will help it thicken.
6
Slice up the mushrooms and asparagus and heat in a pan with a drizzle of olive oil, salt and pepper and a pinch of chilli flakes.
drizzle of olive oil
7
Cook for about ⏱️ 6-8 minutes then add the spinach and cook for another minute, until the spinach has wilted. Sprinkle with the cilantro. Add the roasted tomatoes.
spinach5 oz
8
Mash the avocado.
9
When the potatoes are done, cut them open and stuff them with the avocado mash, cooked veg and drizzle over the coconut turmeric sauce.
10
Sprinkle with spring onions and chilli flakes before serving.
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