Spiced Coconut Sweet Potato

Spiced Coconut Sweet Potato Recipe from Burma: Vegetarian Dish with Onion, Garlic, Chile, Turmeric, and More

Region / culture: Burma | Servings: 4 |

Vegetarian diet

Introduction

Spiced Coconut Sweet Potato is a delicious and flavorful dish that combines the sweetness of sweet potatoes with the richness of coconut milk and a blend of aromatic spices. This dish is perfect for a cozy night in or as a side dish for a special meal.

History

This recipe is inspired by traditional South Asian cuisine, where the combination of sweet potatoes and coconut milk is a popular and beloved flavor pairing. The addition of spices like turmeric, ginger, and chiles adds depth and complexity to the dish, making it a truly unique and delicious experience.

Ingredients

1 chopped onion
3 crushed garlic cloves
2 finely chopped large chiles
1 tsp ground turmeric
1 tsp freshly grated root ginger
salt and black pepper
1 tbsp soy sauce
240 ml (8 oz / 227 g) coconut milk
360 ml (12 oz / 340 g) water
1 tbsp lemon juice
450 g (1 lb) peeled and sliced sweet potato

How to prepare

Place all ingredients, except the sweet potatoes, into a large saucepan.
Bring the mixture to a boil.
Stir the mixture.
Reduce the heat and let it simmer for 5 minutes.
Add the sweet potatoes, stir well, and continue simmering for 20 minutes or until the potatoes are soft and tender.

Variations

Add diced bell peppers or spinach for added color and nutrition.
Substitute sweet potatoes with butternut squash or pumpkin for a different flavor profile.
Garnish with chopped cilantro or toasted coconut flakes for a fresh and crunchy texture.

Cooking Tips & Tricks

Be sure to chop the onion and chiles finely to ensure they cook evenly and distribute their flavors throughout the dish.

- Adjust the amount of chiles to suit your spice preference - more for a spicier dish, less for a milder flavor.

- Stir the mixture occasionally while simmering to prevent sticking and ensure even cooking.

- For a creamier texture, you can mash some of the sweet potatoes with a fork before serving.

Serving Suggestions

Serve the Spiced Coconut Sweet Potato as a side dish with grilled chicken or fish, or as a main dish with steamed rice or naan bread.

Cooking Techniques

Simmering

Ingredient Substitutions

Use coconut cream instead of coconut milk for a richer and creamier texture.

- Substitute soy sauce with tamari or coconut aminos for a gluten-free option.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Spiced Coconut Sweet Potato in individual bowls garnished with a sprinkle of black pepper and a wedge of lemon for a pop of color.

Pairing Recommendations

Pair this dish with a crisp and refreshing cucumber salad or a tangy mango salsa for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 5g

- Sugars: 8g

Fats

- Total Fat: 12g

- Saturated Fat: 10g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 184% DV

- Vitamin C: 20% DV

- Iron: 10% DV

- Potassium: 15% DV

Alergens

Contains soy

Summary

This dish is a good source of fiber, vitamins, and minerals, while also providing a satisfying balance of carbohydrates, fats, and proteins.

Summary

Spiced Coconut Sweet Potato is a delicious and nutritious dish that combines the sweetness of sweet potatoes with the richness of coconut milk and a blend of aromatic spices. This dish is easy to prepare, full of flavor, and perfect for a cozy night in or as a side dish for a special meal.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Spiced Coconut Sweet Potato. It was many years ago, during my travels through the vibrant markets of Southeast Asia.

I had always been drawn to the exotic flavors and aromatic spices of the region, and on this particular day, I found myself wandering through a bustling market in a small village in Thailand. The air was thick with the scent of lemongrass and chili, and I couldn't help but be captivated by the sights and sounds around me.

As I meandered through the maze of stalls, my eyes were drawn to a small, elderly woman hunched over a makeshift cooking station. She was stirring a large pot filled with a bubbling, fragrant mixture that seemed to be a vibrant shade of orange. Intrigued, I made my way over to her and watched as she deftly added a handful of fragrant spices and a generous helping of coconut milk to the pot.

Curiosity getting the best of me, I struck up a conversation with the woman, who introduced herself as Nok. She explained that she was making a traditional Thai dish called Spiced Coconut Sweet Potato, a dish that was beloved by her family for generations. Intrigued by her passion and the tantalizing aroma wafting from the pot, I asked if she would be willing to share the recipe with me.

Nok's eyes twinkled with delight as she nodded, and she began to walk me through the steps of creating this fragrant and flavorful dish. She explained that the key to the dish was the perfect balance of sweet and spicy flavors, achieved through a careful combination of sweet potatoes, coconut milk, and a blend of aromatic spices.

I watched intently as Nok peeled and diced the sweet potatoes, her hands moving with practiced ease. She added them to the pot, along with a medley of spices that included ginger, turmeric, and cinnamon. As the mixture simmered and bubbled, the rich scent of coconut and warm spices filled the air, making my mouth water in anticipation.

After letting the dish simmer for a while, Nok ladled a generous portion into a bowl and handed it to me with a smile. I took a hesitant bite, savoring the complex flavors that danced on my tongue. The sweet potatoes were tender and infused with the rich, creamy coconut milk, while the spices added a warmth and depth that lingered long after each bite.

I knew in that moment that I had stumbled upon something truly special, a recipe that would become a treasured part of my culinary repertoire for years to come. Nok, seeing the delight in my eyes, insisted that I take a copy of the recipe with me, written in her delicate script on a scrap of paper.

As I thanked her profusely and made my way back through the bustling market, the recipe clutched in my hand, I knew that this dish would hold a special place in my heart. It was a reminder of the moments of connection and shared joy that can be found in the simple act of sharing a meal with others.

Since that day, I have made Nok's Spiced Coconut Sweet Potato countless times, each batch as delicious and comforting as the last. It has become a favorite among my family and friends, a dish that never fails to evoke memories of that fateful day in the bustling markets of Thailand.

And as I stir the fragrant mixture on my stove, the rich aroma of coconut and spices filling my kitchen, I can't help but feel a deep sense of gratitude for the chance encounter that brought this recipe into my life. It is a reminder that the best recipes are not just about ingredients and techniques, but about the stories and connections that they carry with them. And for that, I will always be thankful to Nok and her Spiced Coconut Sweet Potato.