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