This sweet potato recipe was one of my contributions to the Expo Milano Woldrecipes page and it was my most popular entry. Over 240,00 recipes from all over the world are part of this huge data base which still an be accessed via this link. Sweet potato is a common daily food in many African and Asian cuisines and it is becoming more and more popular in Europe as well.
Sweet Potato – Healthy and Yummy
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My sweet potato saté is inspired by the flavors of Indonesia which are very prominent in Holland where I live. Sambal olek, ginger, coconut milk and ketjab manis go very well with the subtle taste of the sweet potato, a vegetable which is healthy and yummy at the same time. Enjoy it as a snack or serve it as part of a party buffet.
Sambal – The Taste of Indonesia
Sambal are spicy sauces typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars. Samal olek is made from chili peppers, vinegar and salt. It is a raw sambal and quite hot. If you prefer a mild sambal go for samal manis.
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Would you rather read the German version of this recipe? Please follow this link: Süßkartoffel-Saté mit Frühlingszwiebel.
Sweet Potato Saté with Spring Onion
Zutaten
- 500 g of sweet potato fresh
- 2 tbsp of ketjab manis Indonesian sweet soy sauce
- 1 tsp of sambal olek
- 1 garlic clove fresh
- 1/2 tsp of ground ginger
- 1 tbsp of coconut milk thick
- 2 spring onions
- 1 tbsp of coconut oil
Anleitungen
- Wash and peel sweet potato and cut into cubes of 2x2 cm.
- Peel clove of garlic and chop it finely.
- In a bowl mix garlic, soy sauce, chili paste, laos root (Thai ginger) powder, coconut milk and oil.
- Add the cubes of sweet potato and mix well. Cover bowl, place it in the fridge and let marinate for 2 hours.
- To roast the sweet potatoes preheat the oven at 180°C.
- Cover a baking tray with pan liner paper and spread the marinated sweet potato cubes evenly on the paper.
- Bake for about 30-35 minutes.
- Remove baking tray from the oven and transfer the roasted sweet potato cubes to a bowl. Let cool down a litte bit.
- In the meantime wash the spring onions, remove the upper part and the roots and cut them into pieces of 2 cm length.
- Assemble the satés on short bamboo sticks by alternating a piece of sweet potato with a piece of spring onion.
- Serve with sambal olek or other sauce
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