Thai Sweet Potatoes

Go Bold With Butter

These sweet potatoes are served in the familiar fashion of an au gratin potato, baked in a butter sauce that’s infused with bright Thai-inspired flavors like ginger, garlic and chili sauce. It’s a great side dish variation for chicken, pork, beef and even fish.

This recipe couldn’t be simpler. Simply peel and thinly cut your sweet potatoes at the same thickness to ensure an even cooking time. Then layer the rounds in a baking dish and pour the Thai flavored butter sauce evenly over the potatoes, bake, garnish and serve.

Thai Sweet Potatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 8-10

Thai Sweet Potatoes

Ingredients

  • 2 pounds sweet potatoes, peeled and sliced into 1/4” rounds
  • 3 tablespoons butter
  • 1 tablespoon ginger, peeled and grated or finely minced
  • 2 cloves garlic, minced
  • 1/3 cup honey
  • 1 tablespoon fish sauce
  • 1/2 teaspoon chili sauce
  • 1 tablespoon soy sauce
  • 1/4 cup chopped cilantro leaves for garnish

Directions

  1. Preheat oven to 350°F.
  2. Layer slices of sweet potatoes in 9x9 or 8x11 baking dish.
  3. Melt butter in small saucepan over medium heat. Add ginger and garlic and cook for 1-2 minutes or until fragrant. Whisk in honey. Add fish sauce, chili sauce and soy sauce and pour over sweet potatoes.
  4. Bake for 30 minutes or until potatoes are easily pierced with fork. Garnish with cilantro leaves and serve hot.

You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *