CURRIED COCONUT BABY SWEET POTATOES
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CURRIED COCONUT BABY SWEET POTATOES
Amy Hunter
Rated 5.0 stars by 1 users
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.
Ingredients
- 1 pound baby sweet potatoes, halved lengthwise
-
4 tablespoons Ava Jane’s Kitchen extra-virgin avocado oil
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (more or less if you like spicy)
-
Colima sea salt
- Coconut flakes
- Chopped cilantro
To serve
Directions
- Preheat oven to 400 degrees F.
- Toss the sweet potatoes with the oil and spices until well coated. Lay on a sheet pan cut side up and roast for 15 minutes. Flip, and roast for another 15-20 minutes, until potatoes are caramelized and well tender.
- Sprinkle with the coconut, sea salt, and cilantro before serving.
Recipe Note
Download this recipe in easy to print PDF format: Curried Coconut Baby Sweet Potatoes