Are you a sweet potato fan? I’ll be honest, before I changed my diet to accommodate my celiac disease I really don’t think I gave much thought to sweet potatoes. Boy was I missing out! Now I would say hands down, sweet potatoes are one of the most under appreciated veggies/starches!
I have to admit, I have a deep love for these versatile little guys! I use them in everything from breakfast to stuffing them with anything and everything I can think of. I love how they’re delicious both savory and sweet!
This recipe elevates their natural flavor by adding a variety of spices and herbs, providing lots of flavor while not overpowering. This dish is so easy to make and a great addition to any meal (leftovers are great with eggs on top for breakfast!).
Curry Spiced Sweet Potatoes
- 3 sweet potatoes, Peeled and cut
- 3-4 Tbsp olive oil
- 1 Tbsp curry powder
- 1 Tbsp ground turmeric
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- Salt & pepper, to taste
- Fresh parsley, to garnish
Preheat oven to 400 degrees.
Peel and cut sweet potatoes into bit size pieces.
Place cut up potatoes into a bowl and add olive oil to coat potatoes. Then add in curry powder, turmeric, cinnamon, ginger, garlic powder, salt and pepper.
Place potatoes into a baking dish.
Bake for 50-60 mins, gently stirring occasionally.
Remove from oven, sprinkle with chopped parsley and serve warm.