Ingredients: 1 packet baby sweet potatoes ½ - 1 can coconut cream 1 teaspoon crushed garlic 1 teaspoon fresh grated ginger 2 red chillies (sliced) 1 ½ teaspoon salt ½ teaspoon crushed black pepper Chopped coriander Butter
Slice each sweet potato ¾ way through in hasselback fashion. Place in a greased oven proof dish. Mix remainder ingredients together and pour over potatoes. Dot with butter. Cover with foil. Bake in preheated oven at 180degC for 45min. Remove foil and bake for another 15min.