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5min read
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Thai Loaded Sweet Potatoes

by Valentina Concordia

5min read

Fully loaded with a crunchy sesame-lime slaw, creamy coconut yoghurt, a tangy peanut dressing and fresh spring onions.

Prep Time

20mins

Cook Time

60mins

Makes

4servings

Ingredients

4 medium organic sweet potatoes
150g white cabbage, shredded
100g carrots, shredded
1 tbsp sesame oil
2 tsp sesame seeds
1 lime, juice
4 tbsp peanut butter
2 tbsp tamari
6 tbsp coconut yoghurt
2 spring onions, thinly sliced
1 tsp chilli flakes (optional)

Method

STEP 1

Preheat your oven to 190˚C. Scrub the potatoes, poke a few holes into each with a fork, place on a baking tray, and roast for 45-40 minutes, until you can easily insert a knife through the largest potato.

STEP 2

While the potatoes cook, make the slaw. Combine the shredded cabbage, carrots, sesame oil, sesame seeds and half the lime juice.

STEP 3

Make the dressing by combining the peanut butter, tamari, remaining lime juice and 8 tbsp water. Mix until smooth and creamy. 

STEP 4

To make the crunchy topping, spread the bread crumbs onto small baking dish and toss with thyme and dried rosemary. Bake for 10-15 minutes, until golden.

STEP 5

Once the potatoes are baked, slice them open through the middle and let the steam escape.

STEP 6

Let them cool for 10 minutes, then load evenly with coconut yoghurt, a couple tbsp slaw, peanut dressing, spring onions, chilli flakes and extra sesame seeds. 

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