Sweet Potato With Coconut Peanut Sauce Food

SWEET POTATO CASSEROLE WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potatoes with a fork, arrange the sweet potatoes on a cookie sheet. Grease an 11x7 inch glass baking dish.
• Bake sweet potatoes for 1 hour. Let cool, then mash in a large bowl. There should be approximately 3 2/3 cups of mashed sweet potato.
• Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside.
• Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture.
• Bake for 35 minutes.

THAI PEANUT SWEET POTATO NOODLES WITH SHRIMP

Steps:

• Preheat the oven to 375 degrees F.
• Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
• Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
• Season the shrimp with the chile lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
• Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

SWEET POTATO WITH COCONUT PEANUT SAUCE

Steps:

• Heat the oil in a saucepan on medium heat.
• Fry the onion and garlic in the oil for a few minutes until the onion is sweated and soft and the garlic is fragrant but not burned.
• Add the curry powder and stir to combine.
• Add the peanut butter and stir until it begins to melt.
• Pour in the coconut milk and stir until well blended.
• A wire whisk can be helpful at this point to blend the sauce well.
• Add the cubes of sweet potatoes and the salt to the sauce in the pan and bring the mixture to a boil; reduce heat and simmer until the sweet potato is softened and pierces easily with the tip of a knife (about 10-15 minutes depending on size of chunks).