4-6 medium-sized sweet potatoes
410 g can coconut milk
5 cm knob ginger, grated
2 mild red chillies, finely chopped
handful fresh coriander, chopped
salt and milled pepper
¼ cup (60 ml) butter, cubed
Serves 4 – 6
Thinly slice each potato about ¾ way through.
Tightly pack potatoes into an ovenproof dish.
Mix coconut milk, ginger, chilli, coriander and seasoning together.
Drizzle over potatoes.
Dot with butter, cover and bake in a preheated 180 C oven for 45 - 60 hour minutes, depending on size.
Remove foil and bake for a further 30 minutes.