Root your health

Christmas Thai Sweet Potato and Potato Bake

2 Medium size potatoes peeled and diced (4 cm chunks)

2 tbsp Olive oil

400 ml Coconut cream (1 tin)

200 ml Vegetable stock (more if needed)

2 Orange Sweet potatoes (1 kg), peeled and diced (4 cm chunks)

20 g Thai paste (1 sachet of choice)

1 Red onion finely diced

100 g Mushrooms finely diced

1 Red pepper/Capsicum finely diced

Hand full of fresh basil

Juice of 1 lime

Toasted pumpkin seeds

Preheat the oven at 200 °C, and grease a medium size casserole with olive oil.
In a medium sized pan sauté onions, mushroom and red pepper (capsicum) in olive oil until fully cooked 5-10 min. Season with lime juice.
Place the diced potato, sweet potato, sautéed onion, pepper, mushrooms in casserole and season with basil, salt and pepper.
Mix together in a bowl the coconut cream and vegetable stock and add to casserole
Bake uncovered for 40 minutes or until cooked and liquid has reduced.
Drizzle with pumpkin seeds (optional) and serve hot as a side dish with barbequed seafood, fish or chicken.

For vegetarians or vegans, this can be eaten as a main dish with some salad or rice. Works well with seafood and fish.