Thai Sweet Potato Skins
Delicious and unique appetizer featuring sweet potatoes filled with a creamy peanut sauce, perfect for impressing friends and family.
Ingredients
Main Ingredients
- 3 pieces medium sized sweet potatoes
- 3 tbsp crunchy peanut butter Can substitute with sunflower seed butter or tahini for nut-free version.
- 1 tbsp lime juice Juice of half a lime.
- 0.5 tbsp dark soy sauce Check for vegan and gluten-free brands.
- 1 piece red chilli Chopped finely. Adjust spice level as desired.
- 100 ml tinned coconut milk About 1/2 cup minus 1 tbsp.
- 1 tsp light brown sugar
- 0.25 tsp ground coriander
- 3 pieces spring onions (scallions) Finely chopped, use half for the sauce.
- 1 tsp lemongrass paste
- 4 tbsp unsalted peanuts Roughly chopped, for topping.
Instructions
Preparation
- Preheat the oven to 200°C/400°F (fan).
- Pierce the sweet potatoes with a fork and put them in the oven for 40-45 minutes until cooked throughout.
- While the potatoes are cooking, mix the peanut butter, lime juice, soy sauce, half of the chili, coconut milk, brown sugar, ground coriander, half of the spring onions, and lemongrass paste in a bowl until combined.
- After cooking, take the potatoes out of the oven and let them cool for 10 minutes while keeping the oven on.
Assembly
- Cut the potatoes in half lengthways and scoop out all of the potato into a bowl.
- Place the skins on a baking tray and bake for another 5 minutes to make them crispy.
- Combine the peanut butter sauce with the sweet potato filling and mix it using a fork.
Final Baking
- Remove the crispy potato skins from the oven and fill them with the peanut/potato mixture.
- Bake for another 10 minutes to heat through.
- Once done, take them out and place them on a plate.
- Top with the reserved chopped chili, spring onions, and peanuts, then serve.
Notes
Serve warm with a side of sweet chili sauce for dipping. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to regain crispiness.