400g of sweet potato, peeled & cubed into 2cm pieces
3 tbsp of vegetable oil
For The Sauce Mix:
4 tbsp of Lee Kum Kee Satay Sauce
3 tbsp of coconut milk
1 tbsp of desiccated coconut, toasted (optional)
Coat sweet potatoes with oil and roast at 200°C for 15-20 minutes until the edges turns brown.
Stir well the sweet potatoes with sauce mix. Serve hot or cold.
Sprinkle with desiccated coconut just before serving.
Recipe courtesy of Lee Kum Kee
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