Sweet potatoes are so awesome on their own, but sometimes you want to mix it up. This recipe combines the spicy heat of fermented hot pepper paste and the soothing goodness of sweet potatoes, with a nice crunch from the onions and coconut. These potatoes have a lot going on and it all works together really well. I hope you'll like it!
Spicy Stuffed Sweet Potatoes
- 6-8 small sweet potatoes
- vegetable oil
- hot pepper paste (I make my own using a recipe from Ferment.Works)
- 1/2 small yellow onion sliced in thin rounds
- small bunch of cilantro, chopped
- 1/3 cup shredded coconut
- pink Himalayan salt
Preheat oven to 400F
Rub oil onto potatoes and pierce with a fork. Place on a cookie sheet (Line the cookie sheet with aluminum foil for easier cleanup). Bake until tender, 40-50 minutes depending on size.
When potatoes are done, remove from oven and set aside.
Heat oil in a small skillet and sauté onions on high heat until golden and crispy, toss in chopped cilantro and coconut. Stir until coconut is toasted, this will only take a few seconds.
Place potatoes on a serving plate, slice open and spoon in the pepper paste, then top with the onions, cilantro and coconut, sprinkle with salt. Enjoy.