Papua New Guinea Baked Sweet Potatoes
Experience the vibrant flavors of the South Pacific with these Papua New Guinea Baked Sweet Potatoes, a comforting dish that combines tender, oven-roasted sweet potatoes with a rich and creamy coconut sauce. Infused with the aromatic blend of garlic, onion, and freshly grated ginger, this recipe offers a delightful balance of savory and sweet. Optional additions like spinach or taro leaves bring earthy depth and a touch of greenery to the dish. Perfect as a hearty vegetarian main or a unique side dish, these baked sweet potatoes are both wholesome and easy to prepare, requiring just 15 minutes of prep time. Brimming with tropical flavors and simple ingredients, this dish is ideal for anyone looking to explore international cuisine with a healthy, plant-based twist. Whether served for a weeknight dinner or a special occasion, these sweet potatoes are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 1.25 cups coconut milk
- 2 cups spinach or taro leaves (optional)
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 2 tablespoons vegetable oil or coconut oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the sweet potatoes thoroughly and prick them with a fork several times to allow them to cook evenly.
Place the sweet potatoes on a baking tray and bake in the preheated oven for 35-45 minutes, or until they are soft when pierced with a fork.
While the sweet potatoes are baking, prepare the coconut sauce. Heat the oil in a medium-sized skillet over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.
Reduce the heat to low and pour in the coconut milk. Stir gently and let it simmer for 5 minutes.
If you're using spinach or taro leaves, add them to the skillet and cook until they are wilted and tender, about 3-4 minutes.
Season the coconut sauce with salt and black pepper to taste. Remove from heat and set aside.
Once the sweet potatoes are baked, remove them from the oven and allow them to cool slightly before handling.
Cut a slit down the middle of each sweet potato and gently push the sides to open up the center.
Spoon the prepared coconut sauce generously over the sweet potatoes, covering them with the rich, flavorful sauce.
Serve warm as a side dish or as a hearty vegetarian main.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 53.6 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
