Once made, this dish will quickly become a favourite. Either as a vegetable side dish or, with added protein, a vegetarian supper dish. It includes three of my favourite ingredients: sweet potatoes, coconut and ginger. It smells divine while cooking and is a pretty golden colour when baked. Try it! Oh, and you haven’t misread the amount of fresh ginger. It is a lot, but essential to the overall flavour.
Serves 4-6 as a side dish, or 2 hungry people as a main course
4-5 small to medium sweet potatoes, about 1.5kg
100g piece of fresh root ginger
1 red chilli, deseeded
3 garlic cloves, crushed
400ml tin coconut milk
grated zest and juice of 2 limes [I used lemons]
2 tbsp of maple syrup or clear honey [optional]
300g tin haricot beans or chick peas
Heat the oven to 180°C/200°C non-fan].
Peel the sweet potatoes and cut into 1cm slices. Put into a large casserole dish, about 21×28 cm with a tight-fitting lid [if you don’t have a lid, use foil]. If using haricot beans or chick peas, add them to the casserole.
Next, prepare the sauce. Peel the ginger, garlic and de-seed the chill. Chop them roughly then put into a bowl and whizz with a hand blender [I used the food processor, then switched to the hand blender halfway through cooking and found it easier]. Add the coconut milk, lime or lemon zest and juice, and maple syrup if using, and whizz again with the hand blender. Pour the sauce over the sweet potatoes and mix thoroughly so the pieces are completely coated. Season with salt and pepper. Cover the casserole with the lid, and bake in the oven for 1 hour until the potatoes are tender. Remove the lid and bake for another 15-20 minutes until the top is browned. Serve with a side of lightly steamed spinach. 5 to remember
la leche de coco – the coconut milk
una batidora de mano – a hand blender
ajustado/a – tightly-fitting
la tapa – the lid
divino/a – divine
This recipe is by Sarah Raven. Read her gardening advice here.
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Sweet potatoes + coconut + ginger: what’s not to love? http://wp.me/p3dYp6-2co #Spain #recipe via @Spanish_Valley