Servings: 4 servings
Ingredients
- 2 large sweet potatoes
- 2 15 ounce cans of coconut milk either full fat or lite
- juice from 1 lime
- 2 tbs soy or tamari sauce
- 2 tbs honey or brown sugar if you are vegan
- 2 tbs Siracha**
- 2 tbs red curry paste**
- chopped peanuts and cilantro to garnish
Instructions
- Microwave Directions
- Poke a few holes in the sides of the sweet potatoes with a fork. Wrap them individually with plastic wrap. Cook for about 9 minutes in the microwave.*** Let cool. Scoop the insides of the potatoes into a blender and discard the skins. Add the coconut milk, soy, lime juice, honey or sugar, Siracha, and red curry paste. Blend until smooth. Pour into a bowl and microwave to desired temperature. Garnish with chopped peanuts, cilantro, and more Siracha if desired. Enjoy!
- The Long Way
- Poke holes in the sides of the sweet potatoes with a fork. Wrap them in aluminum foil and bake for about 45 minutes or until tender in a 400 degree oven. Let cool and scoop the insides into a blender, discarding the skins. Add the coconut milk, soy, lime juice, honey or sugar, Siracha, and curry paste to the blender. Blend until smooth. Pour into a pot and heat over medium low heat until desired temperature. Dish into bowls and serve with chopped peanuts, cilantro, and Siracha as garnish. Enjoy.
Notes
**use more or less depending on your desired spice level. 2 tbs of each makes for medium spicy. I like mine spicier so normally add an extra spoonful of each.
***Most microwaves have a potato setting that lets you customize the setting based on number of potatoes. Select the option for 2 if given the choice. You may need to microwave a little longer, depending on the size of the sweet potatoes. The potatoes are done when they are tender.
Nutrition
Serving: 1serving
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