Curry Spiced Sweet Potatoes Recipes
ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER
This is a quick, easy, and healthy side dish with a little bit of heat.
Provided by ChefLaura
Categories Side Dish Vegetables Sweet Potatoes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
- Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.
Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g
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.
Provided by sugarpea
Categories Yam/Sweet Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 211.2, Fat 7, SaturatedFat 1, Sodium 676, Carbohydrate 35.2, Fiber 5.6, Sugar 7.2, Protein 2.9
CURRY-SPICED SWEET POTATOES
I found this in this month's Cooking Light, (March 2008). In the magazine picture it looked like yams instead of sweet potatoes, and since I had those on hand, that's what I used. Also, I replaced the half-and-half with about 1/3 cup of my Fat Free Coconut Milk (For Recipes), Recipe #187372. We enjoyed this recipe with chicken, but it will compliment other meats as well. Very tasty! (I couldn't get the amount through Zaar, so the sweet potatoes are about 2 pounds.)
Provided by Chef PotPie
Categories Yam/Sweet Potato
Time 56m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.
- Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper; cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.
Nutrition Facts : Calories 270.4, Fat 5.4, SaturatedFat 3.3, Cholesterol 15.1, Sodium 451.9, Carbohydrate 52.3, Fiber 7, Sugar 13, Protein 4.5
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