I have a slight obsession with sweet potatoes. Maybe obsession is too strong of a word, but I really dig them and eat them all the time. I’ve determined that, since sugar isn’t a regular part of my diet, the sweetness of sweet potatoes kinda fills the void. So right about now you’re probably thinking “she thinks sweet potatoes are a good substitute for sugar? Is she crazy?” My younger self would laugh and agree with you. But I’ve learned that when it comes to diet, 1. what your body needs is completely unique to you and 2. when you eat in complete harmony with what you body wants, you don’t have the crazy cravings for sugar or salt or [insert your common craving here]. Your body is in balance or, as I like to call it, Wholesome Balanced Wellness. 🙂
I’ve experimented a lot with cooking sweet potatoes and the most delicious by far is roasting them in the oven. But they can also be pureed, steamed, baked or grilled. These days I am all about the spicy and this recipe packs a delicious punch. If you like spicy with a hint of curry, this puppy is for you. If spicy isn’t your thing, cut the measurements for the spices in half. Simple as that! I almost never follow a recipe completely as it is written. Experiment and find a variation that works best for you.
Sweet potatoes are reasonably priced and have a lot of healthy benefits. If you are a potato lover, this may be a good alternative for you. Regular potatoes are also part of the dirty dozen, so it is encouraged that consumers buy organic. Sweet potatoes are not, so I buy conventional ones to save a little at my local market.
Sweet potatoes are high in vitamin B6 and carotenoids such as beta carotene (antioxidants that help ward off cancer), are a good source of vitamin C and D, iron, magnesium and potassium, and their natural sugars are slowly released into the bloodstream. This helps to ensure a balanced, regular source of energy with no blood sugar spikes that are common with our processed food today that lead to fatigue and weight gain. Basically, sweet potatoes rock.
Spicy Curry Sweet Potatoes
Makes 4-5 servings
- 3 large sweet potatoes
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, chopped
- 1 tsp each of turmeric, cayenne pepper, paprika and curry powder
Preheat oven to 400 degrees F. Rinse sweet potatoes thoroughly and chop into 1 to 1.5 inch cubes. Leave the skin on (it is healthy and adds to the overall deliciousness!). Toss in a bowl with olive oil, garlic and spices. Spread on a roasting pan and cook for 30-40 minutes, depending on desired amount of crispiness. I love my sweet potatoes crispy and crunchy, so I usually roast them for the entire 40 minutes. But every oven is different and I’d hate for you to burn them (blasphemy!), so I recommend checking after 30 minutes to see how they look.
Spicy curry sweet potatoes tossed with other veggies, olives, sausage and eggs for a delicious breakfast
Enjoy and stay tuned for more sweet potato recipe awesomeness!
Peace, love and sweet potatoes,