Name: Steamed satay sweet potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 slim sweet potatoes of similar size; 200g coconut yogurt; 2 spring onions, finely sliced lengthways and put in cold water (see Know-how); ¼ red chilli, sliced; 1 tbsp roasted peanuts, roughly chopped; 3 coriander sprigs, leaves picked; Finely grated zest 1 lime; 20g unsalted butter, softened; 30g crunchy peanut butter; ¼ red chilli, finely chopped; ⅛ tsp ground coriander; ⅛ tsp ground turmeric; 1cm piece fresh ginger, finely grated; Lime juice to tast

Steamed satay sweet potatoes

Serve fudgy steamed sweet potatoes with a delicious satay-inspired sauce. Here’s why you should add this easy vegetarian dish to your weeknight rotation… Quick and easy: Steaming sweet potatoes gives them a wonderfully fudgy, fluffy texture and is quicker than baking them. This dish needs just 10 minutes prep and 15 minutes cooking time. Rich flavours: The flavours of the dish are inspired by Indonesian satay sauce – peanuts, coconut, lime, chilli and ginger – and complement the natural sweetness of the vegetable. Flexible recipe: Serve either as a salad or side dish, or steam the potatoes whole and have as you would a baked potato. This will take longer, 30-50 minutes depending on size – make sure you have enough water in your pan so it doesn’t steam dry. Browse more delicious and filling sweet potato recipes.

Gluten-freeVegetarian

Serves4

Hands-on10 min

Oven15 min

DifficultyEasy

Method

Halve the sweet potatoes lengthways and fit snugly into the steamer baskets, cut-side up. Steam for 15 minutes or until soft all the way through. Sweet potatoes vary a lot in size, so check every now and then to see the rate at which they’re cooking (bigger ones may take longer).
In the meantime, mix the ingredients for the butter together until completely combined and finish with lime juice to taste. Once the potatoes are cooked through, carefully lift the baskets off the boiling water and make cross-hatch patterns in the potatoes with the tip of a sharp knife. Spread the butter on the potatoes, then put back over the steamer for a minute more to melt.
Spread a layer of coconut yogurt over a serving platter. Top with the potatoes, then sprinkle with the spring onions, chilli, peanuts, coriander leaves and lime zest. Serve warm or at room temperature.