Roasted sweet potato wedges with mango coconut curry dressing and Thai Basil

This dish brings the sun on your plate! The unique flavour of Thai Basil, reminiscent of aniseed, perfectly matches the spiciness and slight sweetness of the dressing and harmonises wonderfully with the exotic note of mango.

 Min. |   


For the sweet potato:

  • 800 g sweet potatoes
  • 1 tbsp coconut oil
  • Salt & pepper

For the dressing:

  • 130 g mango
  • 100 ml coconut milk
  • 1/2 clove of garlic
  • 1 tbps lime juice
  • 1 tsp red or yellow Thai curry paste
  • 1 tsp freshly ground ginger
  • 1/2 tsp turmeric powder
  • 1/2 tsp coconut blossom sugar

For the topping:

  • 1/3 mango
  • 1 Seedbar Thai Basil
  • 30-40 g toasted coconut chips
  • 1 tbsp toasted, black sesame seeds
  • 1 Red Chilli

Step 1

Preheat the oven to 200°C (top and bottom heat). Slice the sweet potatoes. Marinate with coconut oil, salt and pepper. Bake the slices in the oven for about 20-25 minutes.

Step 2

Meanwhile, mix all the ingredients for the dressing with a hand blender until smooth.

Step 3

Harvest Thai Basil. Cut the mango into slices.

Step 4

Place dressing on a large plate and add the sweet potato slices. Harvest one Red Chili and chop finely. Garnish with mango, Thai Basil, coconut chips, sesame seeds and Red Chili. Pour more dressing on top and enjoy.

Recipe provided by Shabnam Rebo, photo additionally edited by Agrilution.⁠ You can find the recipe on Shabnam's Instagram account.

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