Thai Sweet Potato Boats
A wild combination of powerful flavors from sweet to spicy, to savory to sour and back again. Each bite makes you even more excited for the next! These are great for appetizers or as part of your main dish. They can easily be reheated and also keep well over night if you need to bring them to your next party. I snuck these babies in at a recent family potluck and everyone went wild for them. There is a lot of flexibility in the ingredients listed above so feel free to use more or less of anything to create even more of a buzz around these party boats! Eat up!
- 4 medium sweet potatoes
- 1 red bell pepper, diced (approximately 1.5 cups)
- 1 tsp jalapeño, fine dice
- 2 tsp garlic, minced
- 2 tsp ginger, minced
- 1 Tbs red curry paste (taste of thai brand is my favorite)
- ¼ C coconut milk (taste of thai brand is my favorite)
- ¼ C scallions, chopped
- ¼ C cilantro, rough chop
- 1 lime, all juice and zest
- Salt to taste
1. Preheat oven to 375 degrees
2. Wash sweet potatoes and fork each sweet potato twice and bake on a cookie sheet until done (approx 50-60 minutes)
3. In a pan sautee diced red bell pepper, fine diced jalapeno, and minced ginger and garlic until soft and set aside.
4. When sweet potatoes are done wait until they are cool enough to handle and cut them in half long ways. Scoop out most of the sweet potato into a bowl, making sure to leave at least ¼ inch of sweet potato on the skin so the sweet potato doesn’t collapse.
5. Place sweet potato filling, red curry paste, coconut milk, lime juice and zest in a large bowl and mix until smooth. Add in remaining ingredients to combine and place them in the empty skins.
6. Broil to reheat for approx 2-5 minutes depending on your broiler, being careful not to burn them. Eat hot or cold. Enjoy!