- Prep Time:
- 10 min
- Cook Time:
- 10 min
- 1 medium sweet potato
- 2 tsp (10 mL) canola or coconut oil
- 1/3 cup (75 mL) coconut milk
- 1/2 tsp (2.5 mL) green curry paste, or more to taste
- 1/2 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)
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.
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.
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.
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.
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.
- For easiest spiralizing, choose a round sweet potato over a long narrow one.
- Don’t have a spiralizer? Some grocery stores sell packaged noodle-cut sweet potatoes. Or, try sautéing a diced or cubed sweet potato.
- No green curry paste? The flavour won’t be the same, but you can substitute 1/4 tsp (1 mL) curry powder, or more to taste.
- For baked eggs variation, divide sweet potato mixtures into an oven safe pan, creating nests with large indented centres. Crack 1 egg into each nest. Pop in the oven at 350 degrees for 3 to 4 minutes (or until you achieve your desired runniness).