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4-6 medium-sized sweet potatoes

410 g can coconut milk

5 cm knob ginger, grated

2 mild red chillies, finely chopped

handful fresh coriander, chopped

salt and milled pepper

¼ cup (60 ml) butter, cubed

Serves 4 – 6

Thinly slice each potato about ¾ way through.

Tightly pack potatoes into an ovenproof dish.

Mix coconut milk, ginger, chilli, coriander and seasoning together.

Drizzle over potatoes.

Dot with butter, cover and bake in a preheated 180 C oven for 45 - 60 hour minutes, depending on size.

Remove foil and bake for a further 30 minutes.

This article first appeared on CapeTalk : Braai sides: Coconut baked sweet potatoes

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