Thai Sweet Potato Skins with Peanut Coconut Sauce
Crisp roasted sweet potato skins filled with a creamy peanut and coconut mash and topped with chili, green onions, and peanuts.
Equipment
- Baking tray
- Fork
- Mixing bowl
- Knife
Ingredients
Main Ingredients
- 3 medium sweet potatoes
- 3 tbsp crunchy peanut butter or sunflower seed butter or tahini for nut free
- 1 tbsp lime juice about half a lime
- ½ tbsp low sodium soy sauce
- 1 red chili finely chopped, divided
- 7 tbsp canned coconut milk about 100 ml
- 1 tsp light brown sugar
- ¼ tsp ground coriander
- 3 green onions finely chopped, divided
- 1 tsp lemongrass paste
- 4 tbsp unsalted peanuts roughly chopped, for topping
Instructions
Cooking
- Roast the potatoes. Pierce 3 medium sweet potatoes and roast at 400 degrees F for 40 to 45 minutes until soft throughout.
- Stir the sauce. Combine the peanut butter, lime, soy sauce, half the chili, coconut milk, sugar, coriander, half the green onions, and lemongrass paste.
- Cool, halve, and scoop. Rest the potatoes 10 minutes, halve them lengthwise, and scoop out the flesh, leaving the shells intact.
- Crisp the shells. Bake the empty skins on a tray for 5 minutes until dry and firm.
- Mash and fill. Mash the flesh with the sauce, fill the shells, and bake 10 minutes until hot.
- Garnish. Top with the reserved chili, green onions, and chopped peanuts and serve warm.
Notes
Substitutions: Use sunflower seed butter or tahini for a nut free version.
Tips: Pierce the potatoes well and crisp the empty shells before filling.
Storage: Refrigerate up to 3 days and reheat in a hot oven until steaming. Do not freeze.