Indian Spiced Sweet Potatoes

Happy Thursday!

So I told you guys I’d share my favorite sweet potato recipe with you all. I made them yesterday, and just reheated them for dinner last night after my spin class. They are definitely a little crispier if you eat them right out of the oven, but they are also great reheated, or for leftovers.

Here ya go. This recipe is adapted from The Beauty Detox Solution by Kimberly Snyder. I find myself reaching for Kimberly’s book a lot, it’s really a great resource!

2 lb sweet potatoes, cut into about 1.5 inch cubes
2 Tbsp coconut oil
1 Tbsp curry
1/2 tsp turmeric
1 tsp sea salt, or to taste

Preheat oven to 425 degrees. Toss all the ingredients together. Line a baking sheet with foil, and spread sweet potatoes out on baking sheet. Bake for 35-40 minutes, or until cooked well and crispy on outside. Be sure to toss around a bit with a wooden spoon every 10 minutes or so to ensure even cooking and to prevent sticking.

These sweet potatoes are delicious. I served them with roasted asparagus and zucchini and a spinach salad, but they would also be great as a side to chicken or pork if that’s your thing. But they are great as a main dish too! Meat free Monday, anyone?


November 3, 2011. Uncategorized.

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