OH WOW! These potatoes are one of my new favorites! I love every part of this meal: the colors, the smells, the texture, and of course the flavor! And now I’m drooling over the mere memory!
Sweet potatoes have become a favorite of mine this summer! They’re so filling, sweet, colorful, and just plain comforting! For some time now, I have wanted to make some type of Asian-inspired baked sweet potato for a fun simple meal. Originally, I had a different sauce in mind, but at the last minute I decided to be bold and go for a spicy curry which added a lot more complexity to the flavor palette and just put the whole thing over the edge (in a good way)!
Chris and I are always on the look out for foods that we think we could take to pot lucks or group dinners and really impress everyone, regardless of their eating habits. While we were eating these yummy potatoes we both agreed, hands down, that this is a meal that we could take anywhere and serve to anyone. Just undeniably delicious! And on top of it all it is so easy to make! Enjoy!
Curry & Vegetables Sweet Potatoes
- 2-4 sweet potatoes FOR THE VEGETABLES
- 1 head of broccoli, cut into small florets
- 1 jalapeno, seeded and chopped
- 1 large red bell pepper, sliced
- 2 c snap peas
- 1 c shoestring carrots
- 1/2 head red cabbage, sliced and chopped FOR THE CURRY
- 13.5 oz low-fat coconut milk
- 5 1/2 tbsp Thai red curry paste
- 2 tsp agave
- 1/4 tsp ginger powder
- juice of 1 lime (2-3 tbsp)
1. Preheat oven to 350 degrees Fahrenheit. Prick potatoes with a fork 12-20 times, wrap individually in foil, and bake for 60-80 minutes or until tender to the touch.
2. While potatoes are baking combine all curry ingredients in a 3 qt sauce pan and warm over medium heat, stirring often. After steam starts to form, reduce heat to low/medium and allow to simmer for another 15-20 minutes.
3. Steam all of the the vegetables except for the cabbage for 10-20 minutes or until tender. Set aside. Steam the cabbage for 10 minutes or until tender. Set aside. (*Note: DO NOT steam the cabbage with the other vegetables or the purple from the cabbage will turn the other vegetables an ugly turquoise color!)
4. Serve potatoes with a generous scoop or two of cabbage and vegetables and drizzle curry sauce over the top.