“Twist on Thai”

Want a new and exciting sweet potato dish that is not only delicious but healthy too? If you are like my wife and not the biggest fans of sweet potato this is a recipe bound to convert all those haters into believers. Not only is it easy but it is absolutely delicious!

This recipe could be served as an appetizer or an entree. This was a huge hit with Jp and his guests that I served recently. This dish has everything from sweet, to spice, to crunch and acid. A great balance of flavors and textures that is bound to make any guest extremely please. This is a fantastic vegetarian recipe that could easily be a whole meal in itself. This a not a time consuming recipe as well and the sauce can be made ahead of time and just reheated when you need it. Here is the recipe on a asian inspired sweet potato. I hope you enjoy it!

Red Curry Sauce

1 finger of ginger sliced

1 lemongrass stalk sliced

1/2 onion sliced

4 garlic cloves

1 star anise, 1 cinnamon stick, 3 limes Kaffir lime leaves (if you have them)

2 red peppers chopped

2 cans of coconut milk

4 oz of red curry paste

2 1/2 oz of palm sugar or granulated sugar

1 tsp of fish sauce (optional)

2 tsp of sesame oil

1/4 cup of each fresh thai basil, mint, cilantro leaves

4 white sweet potatoes roasted

1 cup of wild rice fried (see recipe)

Pickled Myoga Ginger

6 myoga ginger cut in quarters

1/2 cup of rice wine vinegar

1/3 cup of sugar

Black Garlic Mayo

2 bulbs of black garlic peeled

1 cup mayo

salt

micro cilantro

For the Red Curry,

In small sauce pot on medium heat add sesame oil, onion, garlic, ginger, lemongrass, cinnamon stick, red pepper, star anise and kaffir lime leaves.  Cook for 10 minutes without browning.  Then add sugar and red curry paste and cook for 1 minutes or until the sugar dissolves.  Then add the coconut milk and bring to a simmer.  Cook for 5 minutes and then turn off the heat, add fish sauce and your herbs to steep for 10 minutes.  Strain through a fine mesh strainer, keep warm until ready to use. You might need to adjust the seasoning with a pinch of salt.

Preheat oven to 350 degrees

Take sweet potato and drizzle with olive oil and salt.  Place the sweet potatoes in a roasting and place in the oven.  Cook sweet potatoes for about an hour or until tender.  Take out and let them rest. 

For the black garlic mayo,

Add all the ingredients into a blender and puree until smooth. Adjust the seasoning with salt. Place into a squeeze bottle until ready to use.

For the pickled myoga,

Place vinegar, salt, and sugar into a pot. Bring to a boil, place sliced myoga in a heat proof bowl. Pour the hot vinegar over the ginger. Cover and allow to come to room temp.

To Finish,

Simply take the sweet potato and cut it into 1 inch thick pieces. Place it in the bottom of the bowl. Add some hot red curry sauce around the sweet potato. Take the black garlic mayo and place dots of the sauce around the bowl. Add the fried wild rice on top along with myoga, and cilantro sprigs. Serve and enjoy this sweet and spicy vegetarian dish!

sweet potato and red curry.JPG

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