Peel and slice sweet potatoes. Boil until just tender. Drain well.
Combine sweet potatoes, cooked rice and peas, mixing gently. Put into greased casserole dish.
Combine coconut milk and onion over medium heat and cook until onions are tender. Whisk in peanut butter, curry paste and brown sugar. Mix well then pour over sweet potatoes.
Bake at 375 for about 15 minutes or until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 185 (56%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 80.4mg||3 %|
|Potassium 619.3mg||16 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 30.7g|
|Protein 5.7g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!