Coconut milk potato bake
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 1 hour |
| Prep Time: | 15 minutes |
Ingredients
- 4 sweet potatoes, thinly sliced
- 3 tbsp Butter
- exotic mushroom mix
- 100 g portabellini mushrooms
- 2 cloves garlic, finely sliced
- 25 g fresh ginger, grated
- 1 red chilli, roughly chopped
- sea salt and freshly ground black pepper, to taste
- 1/2 x 400 ml can coconut milk
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Slice the sweet potatoes into rounds.
- Grease an oval ovenproof dish with butter and layer some of the sweet potato slices, along with some of the mushroom on the bottom.
- Scatter over a little garlic, ginger and chilli, then season to taste. Repeat until all the sweet potato is finished.
- Pour over the coconut milk and bake for 1 hour. Remove and leave to cool slightly before serving.
You could enjoy this recipe too
Buy the ingredients
Add to Cart