Thai Chilly Sweet Potato

It is tenth of the month and it is potluck time, cyber style :) And this month I am going to kick start two-recipe a month from cookbooks for my blog.
I have these cookbooks that I had picked up lured by the images and promises of delicious food. But, they remained on the book shelves, awaiting their turn. So, starting this month, I have decided that I will be cooking at least two recipes from different cookbooks I own. Cooking them as is or re-inventing them sometimes, and thus compiling a great deal of delicious food :)
Thai chilly sweet potato is from the book called cooking in the wok vegetables. I have adapted the basic recipe and have re-created my own version, fully veggie and awesomely delicious! 

This recipe is versatile- it can be cooked as a starter or a main-dish.
Makes for 2-3 people
Ingredients:
1 medium sized sweet potato, about 250-300g
1 tsp palm sugar / brown sugar
1/4 cup Thai chilli sauce
2-3 tbsp shredded coconut
1 medium sized onion, roughly chopped.
1 tsp soy sauce
1 tsp lemon juice / 1-2 kaffir lime leaves
5-6 basil leaves, roughly chopped
1cup coconut milk- optional
1 tsp chilli flakes / ground red chillies
3 tbsp oil
salt to taste

 Recipe:
1. Peel the sweet potato and make medium sized cubes. Wash them and pat them dry.
2. Heat oil in a deep pan and stir in the potato cubes. Add salt and mix well.
3. Cover the pan and cook on medium to slow heat. Add 1-2 tbsp water if required.
4. In the meantime, mix shredded coconut, Thai chilli sauce and chopped onions and grind them into a paste in a mixer.
5. Once the potato are golden and cooked, add the paste and mix thoroughly.
6. Now add chilli flakes or ground red chillies and mix well.
7. Cook for 4-5 minutes. Add chopped basil leaves and mix.
8. Remove from heat and serve hot.
9. If serving with rice as a main dish, add the coconut milk. Serve hot with steaming basmati rice.

This recipe is going to Jagruti's Cooking Odyssey.

Bon Apetit!