Spicy Roasted Sweet Potatoes
This dish is extra special, baked with hot curry spices and brown-sugar sweetness. The tamari sauce helps give them a caramel-sweet coating. Your guests will love them!
You can prepare them the day before the festivities for convenience, but I would not recommend freezing if it is for company.
Adjust the seasonings to your liking. If you don't enjoy curry or hot, go with a mixture of basil, thyme, and rosemary and reduce the cayenne pepper to just a sprinkle.
- 4 to 5 large sweet potatoes, peeled and cut into large chunks
- 1/4 cup sunflower seed oil
- 1/4 cup tamari sauce
- 1/4 tsp. ground coriander seed
- 1/4 tsp. cumin
- 1/4 tsp. turmeric powder
- 1/4 tsp. cayenne pepper, or to taste
- you can replace the above four spices with 1 or 2 teaspoons curry powder
- 1 tbsp. dried basil
- 1/4 cup brown sugar
Fill a large casserole dish with the sweet potatoes.
Whisk together the rest of the ingredients except for the brown sugar.
Stir the sauce into the potatoes to coat them throroughly. Bake in 425 degree oven uncovered for 25 minutes.
Remove from oven and stir in the brown sugar.
Cook another twenty to thirty minutes stiring once or twice being careful they do not burn. Reduce heat if necessary and cook until tender when pierced with a fork.
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