You know I’m always on the lookout for more side dishes. I semi-recently borrowed the cookbook More Peas, Thank You by Sarah Matheny from the public library and was intrigued by this recipe for curry roasted sweet potatoes. I am a sweet potato fan but have only cooked them a few times. Robbie and I both liked this and would enjoy having it again – the flavors and texture were great. The only downside is that sweet potatoes are really difficult to chop into wedges! We both worked at it for longer than seems reasonable.
We ate this with Thai coconut tofu so the unphotogenic sweet potatoes appear oilier and less appealing than they were in real life.
Yields way more than Robgeleen could eat.
2 tsp curry powder
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp garam masala
1/2 tsp salt
2 tbsp unsweetened soy milk
1 lb sweet potatoes
olive oil spray
1. Preheat the oven to 425 and spray a cookie sheet with olive oil.
2. Cut the sweet potatoes into large wedges.
3. In a large bowl, combine the spices, then add and combine the soy milk. Add the sweet potato wedges and stir to coat them with the spice mixture.
4. Place the sweet potato wedges on the baking sheet and bake for 25-30 minutes, turning at least once while baking.
The curry roasted sweet potatoes roasting on a baking sheet.