Sweet Potato Cups (filled with chicken curry)
This turned out so totally delicious. I can’t even tell you how thrilled I was. I want to eat everything in a sweet potato cup now. Don’t let all of the instructions put you off; these really were easy and uncomplicated. I made the sweet potato cups ahead of time and just quickly reheated them before filling them. They can also be made a day ahead. There are endless possibilities of what you could fill them with, so get creative!
The Sweet Potato Cups
Trust me; this is easy
- 1 Tablespoon oil of choice (coconut, ghee, red palm oil), I used red palm oil today
- 1 medium onion, sliced into thin strips
- 2 sweet potatoes, peeled and grated
- 1 teaspoon salt
- ground pepper to taste
- 1 Tablespoon coconut flour
- 3 small eggs (or 2 normal ones)
Melt your oil over medium high heat. Add in the onions and cook until they caramelize.
The red palm oil adds the color
Grate your sweet potatoes. This is super quick in a food processor. Pat them dry with a paper towel if they seem wet. Put the grated potatoes, cooked onions and the rest of your ingredients together in a bowl and mix well. If it seems too soupy, drain some of the liquid off.
Dump it all in a bowl together
Grease a muffin pan or silicon baking cups and spoon mixture into each cup. I used a the pestle part of my mortar and pestle to squish it all down in the cups. I also used my fingers a bit.
Making the cups
Bake in a pre-heated 180 C (350 F) oven for 25 minutes.
Ready for the oven
Remove from oven and dump the cups upside down on the baking sheet. Return to the oven and brown for an additional 10 minutes. You may not need to do this if you are not using silicon cups. They are great in terms of preventing sticking, but things don’t always brown well in them.
Back in the oven upside down to get a bit more brown
And here is what you get when they are done. Perfect little savory cups waiting to be filled!
Ready to be filled
The Chicken Curry Filling
- 500 grams of chicken (4 breasts)
- 3 cloves of garlic, minced
- 1 large onion, finely chopped
- 1 Tablespoon fresh ginger, finely minced
- 2 Tablespoons of ghee or coconut oil (we used ghee)
- 2 Tablespoons yellow curry powder
- 1/4 teaspoon cayenne pepper
- 2 cups green beans, chopped
- 1/2 cup coconut milk
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
Melt your ghee over medium heat and add the onions, garlic and ginger. Cook until golden.
Onions, ginger, garlic and spices
Add the curry powder and cayenne pepper and cook for about a minute. Then add in the chicken. Brown on all sides and then cover your pan and let the chicken cook in it’s own juices for 15-20 minutes (add a touch of water if the spices start to stick and burn).
Add the chicken
Add the green beans and coconut milk and cook until the beans are soft. Add in the fish sauce and salt to taste.
Kind of ugly, but tasty!
Spoon into the sweet potato cups and garnish with chopped red Thai chilis, fresh cilantro and spring onions. You could also serve this curry over cauliflower rice.
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