Thai’ce Baked Sweet Potatoes
I was about to tell you that this Thai Chicken Stew from Cavegirl Cuisine is one of my favorite dishes.
Then I realized that I call many dishes my favorite, same as my oils. You’re probably not going to believe me much longer. The truth is that when I think of a meal that I love with my entire being, I assume it’s my favorite. Then I find something else that I love just as much.
My taste buds rule my life.
Seriously though, that Thai Chicken Stew tastes like it’s made with peanut sauce.
It does not contain nuts.
That is incredible to me.
- Preparing Time: 50 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pinch of sea salt
- chives
- 1 teaspoon freshly grated ginger
- 2 medium sweet potatoes
- 1/4 teaspoon red curry paste
- 5 tablespoons unsweetened coconut milk
- 2 tablespoons organic unsalted butter or ghee
- Carbohydrate 13.7936874992455 g
- Cholesterol 0 mg
- Fat 3.82957874677196 g
- Fiber 2.03482500089266 g
- Protein 1.44374749964633 g
- Saturated Fat 3.35715574716878 g
- Serving Size 1 1 Serving (85g)
- Sodium 38.2160624977893 mg
- Sugar 11.7588624983528 g
- Trans Fat 0.244684999798046 g
- Calories 92 calories
Preheat oven to 400. Pierce sweet potatoes several times with a fork. Place in a baking dish and cook for approximately 40 minutes, until tender. Remove from oven and cool. Reduce heat to 350. Cut the potatoes lengthwise and scoop out the orange flesh, keeping the skins intact. Place flesh into a mixing bowl with remaining ingredients. Blend until smooth. Place potato skin halves in a baking dish. Distribute sweet potato mixture among the skins. Bake uncovered for 10 minutes. Garnish with chives.
