Thai Sweet Potato Casserole
A fusion of warm Kenyan and Thai flavors, this sweet potato casserole is a delicious twist on a classic dish.
Ingredients
- ●2 large Sweet Potatoes
- ●1/4 cup Coconut Oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●2 tablespoons Thai Red Curry Paste
- ●1 can Coconut Milk
- ●2 tablespoons Brown Sugar
- ●to taste Salt
- ●to taste Black Pepper
- ●chopped (optional) Fresh Cilantro
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Poke sweet potatoes with a fork several times and bake for 45-60 minutes, or until tender.
- 3
In a large skillet, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes.
- 4
Add garlic and cook for 1 minute, until fragrant.
- 5
Stir in Thai red curry paste and cook for 1-2 minutes, until fragrant.
- 6
Add coconut milk and bring to a simmer. Reduce heat to low and let cook for 5 minutes.
- 7
Mash cooked sweet potatoes and stir in brown sugar, salt, and black pepper.
- 8
Add mashed sweet potatoes to the skillet with the curry sauce and stir to combine.
- 9
Transfer mixture to a baking dish and top with additional coconut milk if desired.
- 10
Bake for an additional 20-25 minutes, or until top is golden brown.
- 11
Garnish with chopped cilantro, if desired.