Stranger Foods

Curry-crusted sweet potatoes

Serves 2 | Prep 20 mins | Cook 45 mins

We've mixed up the traditional stuffed potato by putting our filling on the outside in this recipe. The flavours work a treat with a fresh lime crust contrasting really will with a delicious sweet potato. This is one to freestyle with and try different flavour combos. It works great in the oven or cooked on a BBQ.

Source: Bosh!

Ingredients

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x0.5

For the curry paste

5 cm piece fresh ginger
3 cloves garlic
1 fresh red chilli
1 lime
8 sun-dried tomatoes, plus 1 tbsp oil from the jar
30 g fresh coriander, leaves and stalks
40 g desiccated coconut
30 g panko breadcrumbs
1 tsp garam masala
1 tsp ground cumin
2 tsp water

2 large sweet potatoes, about 300 g each
vegetable oil, for greasing
salad leaves, for serving, optional

Instructions

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Prick the whole sweet potatoes with a fork and put on a plate. Microwave on high for about until quite soft (alternatively, put the potatoes in a 220°C oven and bake for , remove then from the oven and reduce the heat to 200°C). Remove and set aside to cool down slightly. Score the skins with a sharp knife.
Peel the ginger by scraping the skin off with a spoon. Peel the garlic. Rip the stem from the chilli, cut in half lengthways and remove the seeds if you prefer a milder flavour. Cut the lime in half and squeeze the juice into the food processor, catching any pips in your other hand. Put all the rest of the curry paste ingredients into the food processor and whizz to a thick paste.
Cut 2 squares of foil big enough to full wrap your sweet potatoes in and grease one side with oil. Take half the curry paste and use your hands to encase one of the potatoes with a thick layer of paste. Repeat with the second potato.
Tightly wrap the sweet potato in the foil squares, put on the baking tray and bake in the preheated oven for . Take the sweet potatoes out of the oven, remove the foil and serve with a small side salad.

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