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LEMONGRASS AND LIME ROASTED SWEET POTATOES WITH KAFFIR COCONUT YOGHURT AND CRUSHED PEANUTS

Gluten free, vegan, FODMAP friendly (see notes about sweet potatoes above) grain free 
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Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

For the lemongrass and lime sweet potato:

  • 750 g sweet potato
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar or coconut sugar
  • 2 teaspoons peanut or vegetable oil
  • 2 teaspoons tamarind paste
  • 1 teaspoon salt
  • 1 teaspoon white ground pepper
  • 2 packed teaspoons freshly ground lemongrass
  • 1 packed teaspoon freshly ground ginger
  • optional: grating of fresh kaffir lime

For the kaffir coconut yoghurt:

  • Good grating of fresh kaffir lime
  • 1 cup coconut yoghurt plain and without added inulin
  • Remaining dressing 1-3 tablespoons
  • Rice wine vinegar to taste (optional)

To finish:

  • 1/4-1/2 cup toasted and crushed peanuts
  • Vietnamese mint or thai basil
  • Red chilli
  • Lettuce to bulk it out (optional)

Instructions
 

  • In a large mixing bowl, combine all the ingredients for the sweet potato dressing. Whisk to combine and adjust for taste.
  • Add the sweet potato rounds, and use your hands to cover all the pieces in the dressing. If you have time, let them sit for a while – I let mine sit for an hour or two.
  • Preheat the oven to 200 degrees Celsius, and line a baking tray.
  • Once the oven is ready, place the slices on 2 baking trays. If you like really crispy sweet potato, you could try adding a teaspoon of cornflour to the dressing mixture. Just make sure to pour some out for the coconut yoghurt dressing before you do.
  • Cook the sweet potato for 20 minutes. After this, flip the sweet potato coins, brush them with a bit of extra dressing, and cook for an additional 10-20, depending on how large your rounds are.

TO MAKE THE DRESSING

  • While the sweet potatoes are finishing off, combine all the ingredients for the coconut yoghurt dressing, and adjust for taste. Add extra lime juice, salt, sugar or tamarind paste if necessary. Set aside.
  • If you need to, toast your peanuts to a dark roast. I crushed mine in a mortar and pestle, adding a bit of brown sugar and salt to season.

TO ASSEMBLE

  • Arrange the sweet potatoes on a bed of lettuce, if you’re using it. Top with the coconut yoghurt dressing, crushed peanuts, chilli, herbs, and an extra squeeze of lime.
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