4 large sweet potatoes
1 Tbsp vegetable oil
1 red pepper, diced
1 serrano pepper, ribs and seeds removed, minced
2 tsp minced ginger
3 cloves garlic, minced
1 Tbsp Thai red curry paste
⅓ cup light coconut milk
1/2 cup Almond Creamery Almond Milk
Juice and zest of one lime
6 spring onions, chopped
¼ cup fresh cilantro, chopped
1 cup frozen peas, thawed
Preheat oven to 190 C. Prick potatoes with a fork and bake until easily pierced with a knife, 55-70 minutes. Remove potatoes and preheat oven to broil.
While potatoes are cooking, heat oil in a skillet. Add red pepper, serrano pepper, ginger, and garlic and cook on medium-low heat until peppers are softened. Remove from heat and set aside.
Allow potatoes to cool. When cool enough to handle, slice in half lengthwise.
Use a spoon to remove the inner flesh into a large bowl, leaving about ¼ inch around the skin to hold it together. Place the hollowed skins on a baking sheet and set aside.
Add curry paste, coconut milk, and lime juice and zest to the potato filling. Mash with a potato masher until smooth and well-blended.
Stir in pepper mixture, scallions, cilantro and peas.
Scoop the filling back into the shells. Broil until heated through and browned on top, about 3-5 minutes. Serve hot.