Coconut and Curry Sweet Potato Nests with Eggs

Put your spiralizer to great use making sweet potato noodles that will form nests for poached or fried eggs. Flavoured with coconut milk and green curry paste, this dish makes a deliciously satisfying and fun presentation for lunch or a light supper.

Prep Time:
10 min
Cook Time:
10 min


  • 1 medium sweet potato
  • 2 tsp ( 10 mL ) canola or coconut oil
  • ⅓ cup ( 75 mL ) coconut milk
  • ½ tsp ( 2.5 mL ) green curry paste, or more to taste
  • ½ tsp ( 2.5 mL ) lime juice
  • 1/8 tsp ( 0.5 mL ) salt
  • 2 eggs
  • 1 tsp ( 5 mL ) canola oil (optional)
  • chopped scallions (optional)
  • 1 tsp ( 5 mL ) sesame seeds (optional)


  1. Wash sweet potato. Peel, if desired, or cut off any bruised parts with a vegetable peeler or knife. Trim the ends so they are flat. Using a spiralizer, cut the sweet potato into long, curly, noodle-like strands. If some strands are very long, cut them into shorter lengths for ease in cooking. You should have about 4 cups (1 L) of sweet potato strands.

  2. In a frying pan, heat 2 tsp (10 mL) oil over medium heat. Add sweet potato, tossing to coat with oil. Cook, stirring frequently, until the strands are beginning to soften, about 3 minutes.

  3. Add coconut milk, green curry paste, lime juice and salt. Stir to blend well, making sure the curry paste is mixed in. Reduce heat slightly, if necessary. Cook until tender, 3 to 4 minutes, stirring frequently.

  4. While sweet potato is cooking, heat 1 tsp (5 mL) oil and fry eggs. Alternately, poach eggs in simmering water. Check the notes below for a baked option.

  5. Divide sweet potato mixture onto two plates, creating nests with large indented centres. Place a fried or poached egg in each nest. Sprinkle scallions and sesame seeds if using.