Sweet Potatoes with Turmeric, Lime and Cream of Coconut
Posted Feb 27 2010 4:52am
Tuesday evening saw my first ever visit to the Sainsbury’s headquarters in London for an Allergy Friendly Dinner Party. The evening was part of the re-launch of their Free From range and included a little bit of cooking, chatting, and the occasional sup of champagne. We were served a variety of dishes on the night, ranging from Prawn Pad Thai to Treacle Tart, all in their allergy friendly incarnations. The two standout dishes for me were the Prawn Pad Thai – the recipe for which came from the lovely Molly at the Particular Kitchen – and the Sweet Potatoes with Turmeric, Lime and Cream of Coconut, a delicious variation on the potato wedge theme.
For this particular blog – and in honour of my evening in London – I am going to recreate the Sainsbury’s sublime potato wedges recipe (admittedly with a few tweaks) rather than one of my own: these potatoes provide a real warmth and sweetness, with a subtle hint of spice. I think they work incredibly well as an accompaniment to chicken or salmon – smoked or roasted in herbs and spices – or indeed, served alongside a crayfish, avocado and mango salad on a warm summer’s day. Although they do lean towards summertime fare, I think they are a suitably warming dish for our current chilly climate.
It is also worth noting that Sainsbury’s are trying to make shopping for a food allergy or intolerance a little easier: you can now download monthly updated lists of hundreds of their own brand products made without certain allergens (although the majority are only wheat, dairy and egg free). You can access these lists at www.sainsburys.co.uk/freefrom
SWEET POTATO WEDGES WITH TURMERIC, LIME AND CREAM OF COCONUT
400g sweet potatoes, peeled and cut into 2cm thick wedges
100ml coconut milk
Juice of 1 lime
1 small red onion
2cm piece of root ginger
1 garlic clove
2 tsp muscovado sugar
½ tsp shrimp paste
Preheat the oven to 190c (170c Fan). Peel the root ginger, garlic and shallot and finely chop the shallot. Place the all of the ingredients except the sweet potato in to a blender and blitz until you have a smooth sauce.
Place the potato wedges and marinade in a bowl and leave to marinate for 30 minutes. Line a baking tray with parchment and layer on the sweet potato, pour the remaining marinade over and place in the oven and roast for 30 minutes, turning the wedges over every now and then.