Tandoori Sweet Potato
Serves
Crowd Pleasers
Salads & Sides
Vegetarian
This simple dish goes perfectly as an accompaniment to my Beef Massaman Curry ... a great side - with a twist!
Prep time - 10 minutes
Cook time - 45 minutes
Ingredients
- 2 kg sweet potato, washed & chopped into large pieces (no need to peel)
- 2 tablespoons Tandoori paste (paste not simmer sauce)
- 200ml coconut cream
- 3 tablespoons brown sugar
- 3 tablespoons cooking oil
- salt, to taste
Cooking Steps
1
Preheat oven to 200°c (392°f) , next in a large bowl, combine Tandoori paste and coconut cream.
2
Add chopped, unpeeled sweet potato to the Tandoori/ coconut paste and toss until completely covered.
3
Using tongs remove each piece of sweet potato from the mix and place on 2 large, flat, greased oven trays. Sprinkle potatoes evenly with brown sugar and season with salt.
4
Cook for about 1 hour (check after 45 minutes and every 15 minutes after).
*You’ll know potato is cooked when it is richly caramalised on the outside and soft inside.
Enjoy!