Coconut Curry Roasted Sweet Potatoes



Coconut Curry Roasted Sweet Potatoes



I love sweet potatoes in any way, shape or form, with the exception to this being sweet potatoes covered in marshmallows. I am definitely not a fan of those. Aside from their vibrant interior, these root vegetables are a nutrient powerhouse for our bodies and skin. They have a low glycemic index, meaning that they don’t spike your blood sugar levels, and they are high in both Vitamin C and beta-carotene. Beta-Carotene is an antioxidant which our body converts to Vitamin A, and Vitamin A is essentially super food for your skin. Who doesn’t want better skin? I know I do!



Coconut Curry Roasted Sweet Potatoes



To get the maximum health and beauty benefits from a sweet potato, it is important to leave the skin on. A majority of the nutrients reside in this outer portion, and we definitely don’t want to miss out on those. Plus, when the sweet potatoes are roasted, the skin provides a wonderfully crisp texture alongside its’ creamy interior. It is also important to note that beta-carotene is said to be best absorbed in the body when it is digested with a small amount of fat, which the recipe achieves with virgin, unrefined coconut oil. I personally can’t think of a better way to get beautifying nutrients than through eating incredible food. This dish makes a filling meal on its own but is also fantastic as a side dish. If your looking for flavor, this is your dish.

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Coconut Curry Roasted Sweet Potatoes
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A nutrient and flavor packed dish that is both incredible on its’ own or as a side
Ingredients
  • 2 large sweet potatoes rinsed, scrubbed and dried. Cut off any bruised spots. Cut into 2-inch chunks
  • 2 Tbsp. virgin, unrefined coconut oil melted
  • 1 Tbsp. curry powder
  • 1 tsp Himalayan sea salt or regular sea salt to taste

Instructions
  1. Preheat oven to 415°F.
  2. In a large mixing bowl, toss sweet potato cubes, melted coconut oil, curry powder and sea salt until sweet potatoes are thoroughly coated with coconut oil and spices.
  3. In a large baking dish, evenly spread out coated sweet potato cubes and place on middle rack in oven.
  4. Set timer for 45 minutes, flipping potatoes every 15 minutes to avoid burning.

Notes
This dish serves 2 when made as an entree, 3-4 when made as a side dish. Cooked potatoes save well in sealed container in refrigerator.

 

6 comments on Coconut Curry Roasted Sweet Potatoes

    • Danielle
      Danielle
      December 7, 2013 at 7:57 am (4 years ago)

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    • Danielle
      Danielle
      December 7, 2013 at 7:55 am (4 years ago)

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    • Danielle
      Danielle
      December 7, 2013 at 7:55 am (4 years ago)

      Thank you, Georgia! I appreciate it!

      Reply

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