Papua New Guinea Baked Sweet Potatoes

Experience the vibrant flavors of the South Pacific with these Papua New Guinea Baked Sweet Potatoes, a comforting dish that combines tender, oven-roasted sweet potatoes with a rich and creamy coconut sauce. Infused with the aromatic blend of garlic, onion, and freshly grated ginger, this recipe offers a delightful balance of savory and sweet. Optional additions like spinach or taro leaves bring earthy depth and a touch of greenery to the dish. Perfect as a hearty vegetarian main or a unique side dish, these baked sweet potatoes are both wholesome and easy to prepare, requiring just 15 minutes of prep time. Brimming with tropical flavors and simple ingredients, this dish is ideal for anyone looking to explore international cuisine with a healthy, plant-based twist. Whether served for a weeknight dinner or a special occasion, these sweet potatoes are sure to impress!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium-sized sweet potatoes
• 1.25 cups coconut milk
• 2 cups spinach or taro leaves (optional)
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 teaspoon, grated ginger
• 2 tablespoons vegetable oil or coconut oil
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the sweet potatoes thoroughly and prick them with a fork several times to allow them to cook evenly.

Step 3

Place the sweet potatoes on a baking tray and bake in the preheated oven for 35-45 minutes, or until they are soft when pierced with a fork.

Step 4

While the sweet potatoes are baking, prepare the coconut sauce. Heat the oil in a medium-sized skillet over medium heat.

Step 5

Add the finely chopped onion and sauté for 3-4 minutes, until translucent.

Step 6

Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.

Step 7

Reduce the heat to low and pour in the coconut milk. Stir gently and let it simmer for 5 minutes.

Step 8

If you're using spinach or taro leaves, add them to the skillet and cook until they are wilted and tender, about 3-4 minutes.

Step 9

Season the coconut sauce with salt and black pepper to taste. Remove from heat and set aside.

Step 10

Once the sweet potatoes are baked, remove them from the oven and allow them to cool slightly before handling.

Step 11

Cut a slit down the middle of each sweet potato and gently push the sides to open up the center.

Step 12

Spoon the prepared coconut sauce generously over the sweet potatoes, covering them with the rich, flavorful sauce.

Step 13

Serve warm as a side dish or as a hearty vegetarian main.

Nutrition Facts

Serving size	(1490.2g)

Amount per serving	% Daily Value*
Calories	990.7

Total Fat 30.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1899.7mg	0%
Total Carbohydrate 167.3g	0%
Dietary Fiber 28.8g	0%
Total Sugars 53.6g
Protein 24.3g	0%

Vitamin D 0IU	0%
Calcium 698.4mg	0%
Iron 17.3mg	0%
Potassium 3244.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 9.3%

Carbs: 64.1%