Sweet Potatoes In Coconut Milk |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a delicious way to serve Sweet Potatoes. I served it with Red Curry Glazed Pork Loin Roast but could see having it with my Thanksgiving turkey for a nice change of pace. It has all the Thai flavors I love. Ingredients:
1/3 cup sweetened flaked coconut |
2 tsp. vegetable oil |
1/2 small onion, finely minced |
2 cloves garlic, smashed and finely minced |
1 cup canned unsweetened coconut milk |
1/4 cup packed brown sugar |
1 tbs. fish sauce |
1/8 to 1/4 tsp. red pepper flakes |
1 1/2 - 2 pounds sweet potatoes, peeled and cut into med. cubes |
1 tbs. cliantro, minced |
Directions:
1. In a small frying pan toast coconut and set aside
2. Heat oil in a 2 quart saucepan over medium-high heat. Add onion and garlic; saute for 3 minutes until tender. Add coconut milk, brown sugar, fish sauce and pepper flakes; stir until sugar dissolves.
3. Bring mixture to a boil; add potatoes. Reduce heat to medium; cover and simmer for 45 minute to a hour until potatoes are tender. Stir potatoes occasionally. Transfer potatoes to a shallow serving dish with slotted spoon.
4. Increase heat to high; boil remaining sauce until thick, stirring constantly. Pour sauce over potatoes. Sprinkle with cilantro and toasted coconut.
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