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.
2poundswhite sweet potatoes,sliced into 1/2 inch rounds
1tablespooncurry powder
2tablespoonsorganic cane sugar
2 1/2teaspoonskosher salt,this is important. don't use table salt as it is much finer and will be too salty
pinchof cayenne,like 1/8 teaspoon
2tablespoonsCalifornia Olive Ranch extra virgin olive oil
1/2an avocado,diced
fresh cilantro and lime juice {if you don't like cilantroyou can keep off. but don't go without the lime juice. the acid is key}
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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.