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Thai Sweet Potatoes over Rice Recipe

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This recipe for Thai Sweet Potatoes over Rice, by , is from Mountain Mama Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Maynard
Added: Wednesday, May 17, 2006


1.5 lbs sweet potatoes cut into ½ inch pieces
1 T. vegetable oil
1 onion
2 cloves garlic
1 ½ T. grated fresh ginger
2 t. curry powder
¼ t. crushed red pepper flakes
1 can (12 oz) evaporated skim milk
½ cup water
½ t. salt
1 cup frozen peas, thawed
1 T. grated lemon peel
4 cups hot cooked rice or quinoa

Topping: dry roasted peanuts, shredded coconut, cilantro

Cook potatoes 10 minutes in water and drain.
Sauté onion in oil until tender, then add garlic, ginger, curry, pepper flakes. Sauté 3 mins.

Add cooked sweet potato, evaporated milk, water and salt.

Simmer 20 minutes until potatoes are tender.

Remove from heat add peas & lemon peel.

Number Of Servings:
Number Of Servings:




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