Thai Sweet Potato Sticks

Thai Sweet Potato Sticks

By: Naomi Sherman

Try this healthy twist on traditional Thai sweet potato balls. Neither sweet nor salty, but somewhere in between, these sticks are cooked until crispy on the outside and soft and fragrant on the inside. Serve with Thai dipping sauce.

Ingredients

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

Preparation

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• Scrub the sweet potatoes and prick them several times with a fork, place them on a plate and microwave them uncovered on high for 7 min.
• Check with a skewer and continue microwaving in 1-2 minute increments until cooked through and the skewer easily passes through the center. Let cool enough to handle.
• Preheat the oven to 200°C and line a large baking tray with baking paper.
• Cut the 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 the curry paste and mix well.
• Add cornstarch and mix until smooth.
• Add the egg, fish sauce, lime juice and chopped cilantro and beat lightly until well combined.
• Spoon the mixture into a piping bag fitted with a medium star tip. Pipe the mixture onto a prepared baking sheet in 10cm lines, leaving plenty of space between them.
• Spray generously with oil and bake for 15 minutes.