Health and Wellness Coaching

Vegan Thai Baked Sweet Potatoes

Vegan Thai Baked Sweet Potatoes

Vegan Thai Baked Sweet Potatoes
You will need about 7 medium sweet potatoes. Wash them well with a vegetable brush. Using a fork or a paring knife, poke a few holes on each sweet potato. This way the steam will come out and they won’t explode, making a mess inside your oven.
Vegan Thai Baked Sweet Potatoes
Vegan Thai Baked Sweet Potatoes
  • 5 pounds sweet potatoes (about 7 medium sized potatoes)
  • 1 cup canned coconut milk
  • 1 tablespoon Thai red curry paste
  • ½ cup dark brown sugar
  • 4 tablespoons unsalted vegan butter (or coconut oil)
  • 1 teaspoon salt
  • a generous pinch cayenne pepper

 

PREPARATION

  1. Heat oven to 375 degrees. Bake potatoes on a sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
  2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
  3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.

Vegan Thai Baked Sweet Potatoes

5 from 1 vote
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Spicy Baked Sweet Potatoes

Keyword Coconut Milk, Curry Paste, Gluten Free, Sweet Potato
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10 servings

Ingredients

  • 5 pounds sweet potatoes
  • 1 cup canned coconut milk, full fat
  • 1 tablespoon Thai red curry paste
  • 1/2 cup dark brown sugar
  • 4 tablespoons unsalted vegan butter (such as Natural Balance) or coconut oil
  • 1 teaspoon sea salt
  • a generous pinch cayenne pepper

Instructions

1. Heat oven to 375 degrees. Bake potatoes on a sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.

2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining vegan butter, sugar, and cayenne pepper, and broil until brown and crusty, checking often to prevent scorching.

 


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