Sweet Potatoes Poached in Coconut Milk with Naan

Place rice and the water in a small pot with a fitting lid. Add about ⅔ of the total salt here (about 1 teaspoon salt for every 1.5 cups of rice). Bring to a boil over high heat, then stir well. Place the lid on and turn the heat down to low. Simmer, untouched, for about 19 minutes. Then open and fluff the rice, remove from the heat and partially cover until ready to serve.

Halve and peel the red onion. Slice into thin strips, julienne (like a half moon shape but sliced in the opposite direction, with the grain). In a medium sized pot with tall sides, melt the butter over medium heat then add the onion. Cook, stirring often for about 5 - 6 minutes until the onion is fragrant and becoming translucent but not picking up any color.

Meanwhile, prep the yams. For almost every dish, I leave the skin on, but for this one they do need to be peeled - you can save the peels for stock!

After peeling, slice into thin rounds, about ¼-⅓” thick. It’s ok that the diameter will change as you go but try and keep the thickness as even as possible.

When they’re done, add them into the pot with the onions.

To the pot, add the coconut milk, the fish sauce (if unsure, start with half for now you can add more later), brown sugar, zest and juice of one of the limes. Add about ¼ cup of water as well. Add the remaining salt (about ½ teaspoon). Bring to a simmer and stir well.

Turn down the heat to maintain a simmer but don’t let it boil so much that it’s making large bubbles. You can partially cover the pan during this time. Stir every 5 minutes or so and cook until the yams are tender but not falling apart - about 15 17 minutes.

Heat the naan in a toaster oven or oven, or over a gas flame until warm.

Taste the broth and you may decide to add to another pinch of salt, sugar, fish sauce, or more lime to balance it out.

Serve big scoops of rice and top with the potatoes and broth. Serve with slices of lime on each bowl and wedges of naan.