Hot Curry Sweet Potato Slices

2 large sweet potato, peeled and cubed    

 

1 1/2 teaspoons olive oil

1/2 teaspoons brown sugar

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 teaspoon curry powder

1/2 teaspoon cayenne pepper

 

DIRECTIONS

  1. Preheat oven to 400 degrees F (190 degrees C).
  2. Slice the sweet potatoes in half lengthwise, cut again in wedges. Toss the wedges with olive oil in a bowl.
  3. In a Ziploc bag add the seasoning mixes. Add the cut sweet potatoes and shake so the potatoes are well coated.
  4. Place sweet potatoes on a baking sheet or a baking stone.
  5. Bake in preheated oven until tender, or about 1 hour. Half way through baking you can turn and add sea salt on top of the potatoes.

You can serve a fresh cilantro-dill sour cream mixture on the side of this dish.

About sweet potatoes

The sweet potato, a tuberous root vegetable belonging to the same family of plants as the morning glory, is a particularly popular food in the southern United States. Sweet potatoes, native to Central America, are considered a staple in many countries and have been cultivated in Southern states since the 16th century.

Nutritionally, sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid.

When buying sweet potatoes, choose firm ones with no cracks or bruises. The flavor of raw sweet potatoes might be altered if they're kept in a refrigerator. They should last for two weeks or more if stored in a cool, dark, well-ventilated place and handled with care. If the temperature is too warm -- above 60° F. they'll sprout sooner or become woody. Once cooked, sweet potatoes can be stored for up to 1 week in the refrigerator. Like potatoes, sweet potatoes are always eaten cooked, but their sweetness makes them versatile. They can be used in a wide variety of dishes, both savory and sweet, and go well with cinnamon, honey, lime, ginger, coconut and nutmeg. Enjoy them in baked desserts and quick breads, puddings and custards.

Servings Per Recipe: 2

Amount Per Serving

Calories: 258

 

 

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