Thai Sweet Potato Sticks 

Thai Sweet Potato Sticks

By: Naomi Sherman

Try this healthy twist on traditional Thai sweet potato balls. Not sweet, not savoury but somehow somewhere in between, these sticks are baked until crisp on the outside and fluffy and fragrant on the inside. Serve with a Thai dipping sauce.

Ingredients

• 500g sweet potatoes
• 3 tbsp Massaman curry paste
• 60g cornflour
• 1 egg
• 1 tbsp fish sauce
• 1 tbsp lime juice
• ½ bunch coriander, chopped

Method

• Scrub sweet potatoes and prick several times with a fork, set on a plate and microwave uncovered on high for 7 mins.
• Check with a skewer and continue microwaving in 1-2-min bursts until fully cooked and the skewer passes easily through the centre. Allow them to cool enough to handle.
• Preheat the oven to 200°C and line a large tray with baking paper.
• Cut sweet potatoes in half and use a spoon to scoop the cooked flesh into a bowl, then mash well with a fork or potato masher.
• Add curry paste and mix well.
• Add cornflour and mix until smooth.
• Add egg, fish sauce, lime juice and chopped coriander and beat lightly until fully combined.
• Scoop mixture into a piping bag with a medium star tip. Pipe mixture onto a prepared tray in 10cm lines, leaving plenty of space between.
• Spray well with oil and bake for 15 mins.