Loaded Thai Sweet Potatoes
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
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
1/3 cup light coconut milk
Juice and zest of one lime
6 scallions, chopped
1/4 cup fresh cilantro, chopped
1 cup frozen peas, thawed
Instructions:
Preheat oven to 375 F. 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 1/4 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.
From baked-in.com