Curried Sweet Potato Skewers with Cucumber Salad (V)
Serves 2 to 3
For the cucumber salad
- 1 large cucumber
- 1 shallot, thinly sliced
- 1⁄4 cup rice wine vinegar
- 1⁄2 tablespoon toasted sesame oil
- 11⁄2 teaspoons sugar
- Pinch of salt
- Pinch of chili pepper flakes (optional)
For the curried sweet potato skewers
- 2 sweet potatoes, scrubbed
- 1⁄2 tablespoon extra virgin olive oil
- 2 tablespoons Thai & True Panang Curry Paste
- 2 teaspoons honey or agave
- Pinch of salt
Preheat your oven 350F degrees and line a baking sheet with parchment paper. Submerge six bamboo skewers in water and soak them for at least 10 minutes.
To make the cucumber salad, use a vegetable peeler to slice the cucumber into thin ribbons. Place the cucumber in a large bowl and add the sliced shallot.
In a small bowl, combine the rice vinegar, toasted sesame oil, sugar, salt, and chili pepper flakes, if using. Whisk and stir until the sugar dissolves. Pour the dressing over the cucumber and shallot and toss to combine. Set aside.
Slice the sweet potatoes into thin rounds, about 1⁄4-inch thick, and place them in a large bowl.
Mix the olive oil, Thai & True Panang Curry Paste, honey or agave, and salt in a smaller bowl. Pour the sweet and spicy glaze over the sweet potato rounds and toss to coat each piece.
Thread the glazed sweet potato rounds onto the bamboo skewers, leaving a little bit of space in between each round. Place the prepared skewers on the baking sheet and roast for 40 minutes, turning the skewers halfway through.
When done, the sweet potato should be tender and slightly crisp around the edges. Brush the roasted sweet potato with leftover sweet and spicy glaze.
Divide the sweet potato skewers between two to three plates. Tong the cucumber salad onto the plates, leaving the dressing behind in the bowl. Enjoy immediately.