Curry Roasted Sweet Potatoes
I’ve found that people either really like sweet potatoes, or don’t and I am one the side that LOVES all-things sweet potato. Whether it’s in a soufflé, roasted, served as fries, or just plainly baked, I could eat sweet potatoes every day. They’re filling, high in fiber and a great source of potassium - what’s not to love?
My favorite way to cook sweet potatoes is to roast them. Adding some spices helps to counter the sweetness in these curry roasted sweet potatoes.
3 large, or 4 small/medium sweet potatoes, cubed into 1-inch pieces
2 tbsp sesame oil
1/2 tsp chili powder
1 tsp curry powder
1/4 tsp garlic powder
1 tsp salt
Heat the oven to 400 Fahrenheit. Peel and cut the sweet potatoes into 1-inch cubes and place into large mixing bowl.
Toss the sweet potatoes in 2 tbsp sesame oil. Make sure all potato pieces are coated. Sprinkle chili powder, curry powder, garlic powder and salt over potatoes and stir well to evenly coat.
Line a baking sheet with foil or parchment paper and spread out potatoes evenly. Try to have as much room between the potatoes as possible.
Bake for 20 minutes, turning them over at the 10-minute mark with a spatula.
For the last 5 minutes, broil the sweet potatoes on low. Test for doneness with fork. The fork should be able to pass through nicely.
Serve as a side, throw on top of a salad, or consider dipping straight into a rich tahini sauce.