SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Coconut Sweet Potatoes and Wild Rice

Makes: 6 servings
Prep 30 mins Bake 375°F 30 mins
Coconut Sweet Potatoes and Wild Rice
Ingredients
  • 1 8 1/2 ounce  cooked brown and wild rice
  • 4  small sweet potatoes (1-1/2 pounds total), peeled and cut into 1/4-inch slices
  • 1  cup  frozen edamame or peas, thawed
  • 1 14  ounce can  unsweetened light coconut milk
  • 1/2  cup  chopped onion (1 medium)
  • 1/3  cup  creamy natural peanut butter
  • 1  tablespoon  red curry paste
  • 2  teaspoons  packed brown sugar
  •  Fresh snipped basil (optional)
Directions

1. Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.

2. In a medium saucepan cook sweet potato slices, covered, in enough boiling water to cover about 8 minutes or just until tender; drain well. Gently combine sweet potato slices, rice, and edamame. Transfer to casserole dish.

3. In a large skillet combine coconut milk and onion. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or just until onion is tender. Whisk in peanut butter, red curry paste, and brown sugar. Continue to whisk until peanut butter is melted and smooth.

4. Pour coconut milk mixture over vegetables and rice. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. If desired, top with snipped basil.

Nutrition Facts (Coconut Sweet Potatoes and Wild Rice )
  • Servings Per Recipe 6,
  • cal. (kcal) 325,
  • Fat, total (g) 14,
  • chol. (mg) 0,
  • sat. fat (g) 4,
  • carb. (g) 40,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 8,
  • pro. (g) 10,
  • vit. A (IU) 113,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 421,
  • Potassium (mg) 325,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe