Baked Sweet Potato with Coconut Cream
Author: Annabel
Serves: 6-8
- 2-3 large sweet potatoes (or as many to fill your dish, mine was fairly large)
- 1-2 garlic cloves - crushed
- 1 bunch coriander or herb of your choice
- 300ml can of coconut cream
- Using a mandolin cut your sweet potato into discs roughly 3-5 mm thick (or cut if you're way more skilled than me!)
- Place your discs upright fairly tightly packed but leaving some 'sloping' room in a baking dish.
- Sprinkle with a good handful of chopped coriander and the crushed garlic - squish some between some of the layers.
- Salt & pepper as desired.
- Small drizzle of macadamia/olive oil.
- Cover with foil and bake at 200C for 40 mins.
- Remove foil, pour over the coconut cream then bake uncovered for another 25 mins.
- Sprinkle over more fresh herbs to serve.
- ** Tasted amazing reheated too.
Recipe by Annabel Bateman | What Annabel Cooks at https://whatannabelcooks.com/baked-sweet-potato/
3.5.3226