Roasted Curried Sweet Potatoes
Sarah Christensen Roberts
I am a dietetics major at USU. Learning about nutrition helps me learn new ways to flavor food that make it healthy and flavorful.
Combine butter and curry powder. Add potato slices and toss to coat. Arrange the slices on a greased baking sheet and pour or brush remaining butter over evenly. Roast sweet potatoes at 450 degrees in the upper third of oven, turning once with a spatula, until golden and crisp (approx. 15-20 minutes). Transfer sweet potatoes to paper towels to drain, sprinkle lightly with coarse salt. Serve warm.
I am a dietetics major at USU. Learning about nutrition helps me learn new ways to flavor food that make it healthy and flavorful.
1 ¾ lbs. sweet potatoes, unpeeled but scrubbed, cut into
½” thick slices
2 Tbsp. butter, melted
½ tsp. curry powder
Coarse salt to taste
Combine butter and curry powder. Add potato slices and toss to coat. Arrange the slices on a greased baking sheet and pour or brush remaining butter over evenly. Roast sweet potatoes at 450 degrees in the upper third of oven, turning once with a spatula, until golden and crisp (approx. 15-20 minutes). Transfer sweet potatoes to paper towels to drain, sprinkle lightly with coarse salt. Serve warm.
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