Dry-Curry Sweet Potatoes
"Sweet and spicy and the perfect companion to saffron orzo or other mildly flavored dish. From Rozanne Gold, a favorite cookbook author."
photo by Stacky5
- Ready In:
- 55mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 1⁄2 lbs sweet potatoes or 1 1/2 lbs yams, peeled and cut into 1 inch chunks
- 1 -2 tablespoon curry powder, to taste
- 1 teaspoon salt
- 2 tablespoons olive oil
directions
- Preheat oven to 400°.
- Put sweet potatoes into a shallow casserole; sprinkle with curry and salt; drizzle with olive oil.
- Bake, turning once or twice, for 45 minutes, until evenly browned; serve immediately.
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Reviews
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The sweet potatoes came out great. I started with half the salt and one third of the lower amount of the curry powder (Indian curry powder, so more potent), and both ended up being more than enough. I thought a little squeeze of lime over it would brighten the dish up, and it balanced them nicely. Sweet potato and curry really do go together. -
i used the recipe mostly as posted but changed the directions a little. I sprayed my yams with olive oil cooking spray and then put on the spices. i think the spices stayed on better and the cooking spray instead of the oil did save on fat content and calories. -
Just great! Made this for company and everyone loved it. The only change I made was using Pam spray instead of olive oil to save on the fat content. Was superb! -
This was great. I didn't change a thing.
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I also halved this and used 1 1/2 tsp curry powder. This was a bit too much for me as the flavor of the curry overwhelmed the flavor of the sweet potato. I think I would enjoy this much more with a lesser amount of curry. Thanks for sharing.
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Tweaks
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i used the recipe mostly as posted but changed the directions a little. I sprayed my yams with olive oil cooking spray and then put on the spices. i think the spices stayed on better and the cooking spray instead of the oil did save on fat content and calories.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
