I’m back! It’s been a fun summer of traveling, visiting family and friends, and of course enjoying an array of foods. I took a little blogging vacation, since I’ve been on the go so often. It is good to finally be home and to have time to play with all of the ideas I’ve been collecting along the way.
Here’s a quick little something I made this morning. I love coconut curry dishes, but sometimes they can feel so heavy. I made these since I was craving slightly crispy, homey potatoes, but not a huge meal. They are nice as a snack, and they would be delicious over some fresh greens as a salad topper.
I hope you are having a wonderful summer! Enjoy!
Coconut Curry Roasted Sweet Potatoes
2 large sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon curry powder (I used madras curry powder)
2 teaspoons sugar (I used coconut palm sugar)
¼ cup coconut oil, melted
Sea salt, to taste
On a large baking sheet, toss together all ingredients, except for the salt. Spread out the potatoes into an even layer and bake at 400 degrees F for 40-50 minutes, flipping the potatoes halfway through. Once they are starting to brown and get crispy, remove them from the oven and sprinkle with sea salt. Serve warm.