Indulge in the creamy decadence of our Creamy Coconut Sweet Potato Bake! This delightful recipe elevates the humble sweet potato to new heights with its velvety coconut milk sauce and aromatic seasonings. Perfect for any occasion, this dish promises a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.
In our household, the Creamy Coconut Sweet Potato Bake isn’t just a dish; it’s a tradition. It all started when my husband took his first bite and instantly declared it a family favorite. Since then, it has graced our dinner table on countless occasions, from cozy weeknight meals to festive holiday gatherings. I’ll never forget the time our picky eater of a toddler devoured it with gusto, requesting seconds before we even finished our first helping. It’s moments like these that remind me why I love cooking – to create memories and share joy with those I hold dear.
Why This Creamy Coconut Sweet Potato Bake Will Steal the Show!
- Creamy coconut milk sauce adds a luscious richness to perfectly cooked sweet potatoes.
- A hint of smoked paprika imparts a subtle smokiness, elevating the flavor profile.
- Gluten-free flour ensures that everyone can enjoy this delectable dish.
- Garnished with fresh herbs, it’s as visually appealing as it is delicious.
- Versatile enough to complement any main course, from roasted chicken to grilled fish.
- A wholesome alternative to traditional potato dishes, packed with nutritious sweet potatoes and coconut milk.
Ingredients:
- 900 grams (2 lbs) sweet potatoes, peeled and thinly sliced using a mandoline
- 15 ml (1 Tbsp) olive oil
- 1 medium yellow onion, finely chopped
- 3 fresh garlic cloves, minced or pressed
- 240 ml (1 cup) organic, unsweetened canned coconut milk
- 5 ml (1 tsp) smoked paprika
- 10 grams (2 tsp) gluten-free flour
- Sea salt and fresh ground black pepper, to taste
- 15 ml (1 Tbsp) fresh chopped parsley
- 15 ml (1 Tbsp) sliced chives, for garnish
Directions:
- Preheat your oven to 175°C (350°F).
- Heat the olive oil in a medium skillet over medium-high heat. Add the chopped onion and sauté until softened, about 3 minutes, then add the minced garlic and sauté for another minute or two.
- In a small bowl, whisk together the coconut milk, smoked paprika, and gluten-free flour.
- Pour the coconut mixture over the onions in the pan, then whisk to combine.
- Lower the heat to a simmer and cook, stirring frequently, until the sauce begins to thicken, about 2-3 minutes.
- Pour the coconut sauce into the bottom of an 20 x 20 cm (8 x 8 inch) oven dish, then layer the sweet potato slices on top.
- Cover with foil and bake for 60 minutes in your preheated oven.
- Uncover the dish and bake for an additional 12-15 minutes, until the potatoes are fork-tender and golden-browned on top.
- Garnish with fresh chopped chives before serving.
Notes: For a dairy-free option, ensure the coconut milk is unsweetened and organic. Adjust seasoning according to personal preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
