CURRIED COCONUT BABY SWEET POTATOES

I never ate a vegetable growing up, unless it was in the form of a French fry. It took years to figure out that the reason was because not all vegetables are good. I don’t mean like one specific vegetable is bad, I mean that many factors go into making something like broccoli taste good, and that if your first taste isn’t delicious, it can turn you off for life.

One way to make sure vegetables taste good (besides knowing how to cook them) is to buy the right ones. Every year in the summer, there are tables of giant zucchini, enormous berries, and huge tomatoes, but I always stay away from them, because quite frankly, the bigger your produce is, the more bland and watery it’s going to taste. There’s a whole scientific reason why, but really does it matter? Just buy small produce — you’ll thank me someday.

I’ve always loved sweet potatoes (well, since I started eating veggies, that is) but I’ve never had a baby sweet potato until just recently, so when I saw some at my local grocery store, I had to try them, and I was not disappointed.

Because I am a fan of roasting veggies, I started there, and it was amazing. I tossed them in some Ava Jane’s Kitchen extra-virgin avocado oil, curry powder, and spices, and then roasted them until well browned and caramelized. Then, to finish, I sprinkled with some cilantro, coconut, and Colima sea salt to compliment the sweetness of the potatoes. It’s a simple side dish that is sure to impress anyone and everyone.