When I told my mom last weekend that I was desperate to make this dish because I had the recipe bookmarked since November she laughed at me. I believe her exact response was, "Let this be your biggest problem." I understood her mockery and laughed alongside her but nonetheless I was determined to test the recipe and informed her that I was going to prepare it during the week regardless of whatever other food we already had in the refrigerator.
Once I made the dish and fed it to my mom and brother I finally felt good being able to cross it off my list of "recipes to try". Unfortunately the baked potatoes did not receive as good of a review as I was hoping; my brother typically doesn't like potatoes so I wasn't expecting much from him but I thought my mom would enjoy the dish. After eating the baked potato she said that she liked the Thai flavor but it was too sweet. Personally I enjoyed the sweetness, not surprising given my love of yams and sweet potatoes, but I could see her point and agreed that it was a little overwhelming considering how big each potato was. Next time I think I will try using russet potatoes and see if it receives a better reaction.
Thai Style Twice Baked Sweet Potatoes
Note: The sweet potatoes can be baked ahead of time and then the insides scooped out for the filling later.
- 3 large sweet potatoes, washed and scrubbed clean
- 2 red bell peppers, chopped
- 1 medium-sized onion, chopped
- 4 cloves garlic, minced
- 1-1.5" chunk fresh ginger, minced
- ⅓ cup coconut milk
- 1 lime, zested and juiced
- ½ lemon, juiced
- 3 tsp Thai red curry paste
- ¼-½ bunch cilantro, chopped
- 4 green onions, chopped
- Olive oil
- Salt and pepper
- Rub a little bit of olive oil onto the sweet potatoes and wrap each one tightly in aluminum foil.
- Bake at 375 degrees Fahrenheit for 60-90 minutes, depending on their size, or until they can be easily pierced with a fork.
- Remove from the oven and once cool enough to handle slice each in half and scoop out the flesh, leaving about ¼" around the sides. Set the flesh and skins aside.
- In a large skillet, heat up the oil over medium heat and saute the chopped onions until translucent, about 3-5 minutes.
- Add the garlic and ginger and saute for another 30 seconds-1 minute, or until it is fragrant.
- Add the chopped bell peppers and continue to cook until the vegetables soften, about 5 minutes. Remove from the heat and set aside to cool slightly.
- Add the coconut milk, lime zest and juice, lemon juice, and red curry paste to the sweet potato flesh and mash until smooth and no lumps remain.
- Stir in the sauteed pepper mixture and then the green onions and cilantro. Mix well and season to taste with salt and pepper.
- Lay the sweet potato skins, skin side down, onto a lightly greased baking sheet (or covered in aluminum foil) and fill generously with the mixture. If you want, wet hands slightly and smooth out the tops to create little mounds.
- Put the sweet potatoes in the oven with the broiler on and leave inside for 2-3 minutes, or until the filling is heated through and the top becomes slightly dark and charred. Be careful not to over broil!