Curry Roasted White Sweet Potatoes
Tossed in sweet and savory spices, these curry roasted japanese sweet potatoes are a winner. A crisp, delicious crust forms and gives way to the creamy sweet potatoes. Paired with creamy avocado and lime juice for freshness.
Yield: 5 servings
Ingredients
- 2 pounds white sweet potatoes, sliced into 1/2 inch rounds
- 1 tablespoon curry powder
- 2 tablespoons organic cane sugar
- 2 1/2 teaspoons kosher salt, this is important. don't use table salt as it is much finer and will be too salty
- pinch of cayenne, like 1/8 teaspoon
- 2 tablespoons California Olive Ranch extra virgin olive oil
- 1/2 an avocado, diced
- fresh cilantro and lime juice {if you don't like cilantro you can keep off. but don't go without the lime juice. the acid is key}
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, stir together curry powder, sugar, salt, and cayenne. Pour olive onto potatoes, and rub in with hands so they are completely competed. Add 1/2 of curry mixture, and toss and work in to adhere, then the other 1/2.
- Bake for 12 minutes, and flip, then bake for about another 15-18 minutes, until golden and crisp. Remove from oven, and put on plate.
- Add diced avocado, then top with fresh cilantro and big squeeze of lime juice.
Notes
inspired by and adapted from My Everyday Table.