Ingredients

Method

• 4 sweet potatoes, peeled
• 20 g butter
• 100 g exotic mushroom mix
• 100 g portobellini mushrooms
• 2 cloves garlic, thinly sliced
• 1x5 cm piece fresh ginger, peeled and thinly sliced
• 1 fresh chilli, finely chopped
• sea salt and freshly ground black pepper
• 1/2 x 400 ml can reduced-fat coconut milk

Method

Ingredients

Preheat the oven to 180°C.
Slice the sweet potatoes into rounds.
Grease an oval ovenproof dish with butter and layer some of the sweet potato slices, along with some of the mushroom on the bottom.
Scatter over a little garlic, ginger and chilli, then season
to taste. Repeat until all the sweet potato is finished.
Pour over the coconut milk and bake for 1 hour. Remove and leave to cool slightly before serving.

Cook's note: This bake doesn’t set completely like other potato bakes – it has a slightly looser consistency but is packed with fragrant flavours. If you want a thicker consistency, try using coconut cream instead.

Serve with Asian beef short ribs or grilled chicken breasts.

Per serving: 768.7 kJ, 4.5 g protein, 6.2 g fat, 28.8 g carbs