Ingredients|
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| 1.25 kg orange sweet potato, peeled and cut into 2cm chunks |
| 2 tablespoons olive oil |
| 200g roasted unsalted cashews |
| 1 cup (50g) finely chopped fresh coriander leaves |
| 100g packet fried noodles |
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| Dressing |
| ¾ teaspoon red curry paste |
| 90ml coconut milk |
| 2 tablespoons lime juice |
| 1½ tablespoons soft brown sugar |
| 2 tablespoons olive oil |
| 4 cloves garlic, finely chopped |
| 1 tablespoon finely chopped fresh ginger |
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| SERVES 4-6 |
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Method|
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| Preheat the oven to 200°C. |
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| Place the sweet potato and oil in a bowl, and season lightly with salt and pepper. |
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| Toss together until well coated. |
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| Place on a baking tray and bake for 30 minutes, or until tender. |
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| Drain on crumpled paper towels. |
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| Dressing: |
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| Combine the curry paste, coconut milk, lime juice and sugar in a food processor. |
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| Heat the oil in a small frying pan. |
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| Add the garlic and ginger and cook over low heat for 1-2 minutes, or until light brown. |
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| Remove and add to the dressing. |
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| Place the sweet potato, cashews, coriander, dressing and the noodles in a Iarge bowl and toss gently until combined. |
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| Serve immediately. |
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