4
Easy
15 minutes
1 hour
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
