Red coconut sweet potato bake {dairy-free!}8

Posted on March 8, 2012 by ChristieDinner Time, Gluten Free, Sides, Vegetarian

Rain, rain go away! Sydney is completely flooded (along with many other parts of the country). The rain just keeps bucketing down and all I want to do is get back into my PJs and crawl into bed. All day.

Poppy has even cut me some slack and gone back down for a highly unusual morning nap. At 8am. Bliss.

Times like these call for comfort food. For me, that’s something creamy, spicy and hot. Baking it in the oven warms up the whole house, and then my happy tummy.

This sweet potato bake fits the bill perfectly. A couple of pantry staples are whisked together; red curry paste for a chilli kick, some coconut milk and soy milk and then poured over slices of sweet potato and red onion.

For so few ingredients there is a surprising amount of flavour, and once it’s in the oven you’ve got your hands free to pour yourself a glass of wine! (Or, ahem, a cup of tea as it’s only 9am!)

It’s a great side dish to grilled chicken or pork chops, but can also be a vegetarian meal on its own when served with rice and greens.

And last but not least it is completely dairy free and vegetarian or vegan as long as you use a curry paste that doesn’t contain shrimp (however, they are hard to find! You might have to make your own).

What’s your favourite rainy-day meal?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit

Red coconut sweet potato bake

serves 4 as a side

  • 700g sweet potatoes, whole weight with skin on (1 large sweet potato)
  • 1/2 red onion
  • 1 tablespoon Thai red curry paste
  • 200ml coconut milk
  • 125ml Vitasoy soymilk*

1. Preheat oven to 200C. Peel sweet potatoes and slice into thin rounds. Peel the onion and slice into rings. Set vegetables aside.

2. Add the curry paste, coconut milk and soy milk to a large bowl. Whisk until well combined.

3. Place a few tablespoons of the sauce into the bottom of a 1.5L lidded casserole dish. Layer the sweet potato and onion alternately, starting with the sweet potato and ending with the onion. Pour over the rest of the sauce and tap the dish on the bench a few times to settle the layers.

4. Place the lid on and bake in the oven for 45 minutes until the sweet potato is very soft. Allow to cool slightly before serving as a side dish or main meal with rice and greens.

*If you are not following a dairy-free diet you can substitute regular cows milk or cream for a very rich dish.

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