Sweet Potato with Thai Red Curry and Black Garlic

5 from 1 vote

Want a new and exciting sweet potato recipe that is not only delicious but healthy to? I added Thai red curry and black garlic with puffed rice.

If you are like my wife and not the biggest fan of sweet potatoes. This might be the recipe to convert all those haters into believers. Not only is it easy but it is absolutely delicious!

This sweet potato 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.

I decided to use the white sweet potato which is slightly less sweet than the orange varieties but it also has a lot of health benetfits including cancer fighting properties. You can find more health benefits here

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 Thai inspired sweet potato. I hope you enjoy it!

Ingredients

6 people

Red Curry Sauce

1/4 cup ginger sliced (1 finger)
1 stalk lemongrass sliced
1 cup onion sliced
4 garlic cloves sliced
2 pc star anise
1 whole cinnamon stick
3 whole kaffir lime leaves if you have them
2 whole red peppers
2 cans coconut milk
4 oz red curry paste
2 1/2 oz palm sugar or granulated
1 tsp fish sauce
2 tbsp sesame oil
1/4 cup each thai basil, mint, cilantro leaves

Sweet potatoes

4 whole white sweet potatoes
2 tbsp olive oil
1 tsp salt

Pickled Myoga Ginger

6 each myoga ginger cut into quarters
1/2 cup rice wine vinegar
1/3 cup sugar
1 tsp salt

Garnish

1/4 cup black garlic mayo
1/2 cup wild rice (fried) see instructions below
1/4 cup micro cilantro

Nutritional information

Calories: 476kcalCarbohydrates: 42gProtein: 6gFat: 34gSaturated Fat: 25gSodium: 942mgPotassium: 447mgFiber: 3gSugar: 22gVitamin A: 3657IUVitamin C: 7mgCalcium: 82mgIron: 6mg

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 6 people

How to make Thai red curry sauce

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.

How to roast sweet potatoes

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.

How to pickle myoga ginger

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.

How to make puffed wild rice

Place 2 cups of grapeseed oil in a pot for frying. Bring to 350 degrees. Then take 1/4 cup of wild rice and place in the fryer. Place a lid on top of the pot for 3 seconds just incase the rice has any moisture.
Take the lid off, the wild rice should have puffed up and should be lightly brown. Strain off the wild rice and season with salt. Set aside until ready to use. Repeat the step again with the rest of the rice.

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!