Sweet Potato in Creamy Coconut Sauce
Serves: 6
Prep time: 5 minutes
Cook time: 25 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens 2026 Country of Study Collection – Samoa
Ingredients:
- 2 large sweet potatoes, washed and cut into cubes
- 1 brown onion, finely diced
- 3 cloves garlic, crushed
- 1 x 400ml can light coconut milk
- ½ cup vegetable stock
Method:
- ADD sweet potato, onion, garlic, coconut cream and vegetable stock to a large saucepan and cover with a lid. Bring to the boil.
- REDUCE the heat, remove the lid and simmer the sweet potato until cooked through (around 10-15 minutes). Stir occasionally to prevent sticking.
- SERVE alongside your choice of protein and green vegetables.
What's Great About It:
This dish is a more accessible alternative to fa’alifu kalo or Samoan style coconut cream taro. Traditionally made by boiling taro twice – once in water and a second time in coconut cream with onion salt, this version is quicker to prepare and uses sweet potato which is easier to come by. This slightly sweet side dish brings a balance of flavour to any meal and is perfect served alongside other sides such as the palusami or a protein source.
