Tonight, I decided to make and serve a bunch of different asian inspired dishes for dinner. The menu was pork satay, kimchi cucumbers and curried roasted sweet potatoes. Earlier I shared my recipe for kimchi cucumbers. To go with this and my satay, I decided to make sweet potatoes. This time of year I get a lot of sweet potatoes in my CSA box. I like to make sweet potato fries with them. However, I wanted a more asian inspired alternative for this evening. I found a recipe from Eating Well that seemed like a good starting point. Below is what I ended up doing
Curried roasted sweet potatoes
- 1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces
- 4 teaspoons extra-virgin olive oil or canola oil
- 1 tablespoon red curry paste
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon Garlic powder
- 1/8 teaspoon ground white pepper
- Preheat to 450 °F.
- Combine oil, red curry, soy sauce, garlic powder and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.
- Spread the sweet potatoes evenly on a rimmed baking sheet.
- Roast, stirring once or twice, until the sweet potatoes are tender and browned, 20 to 25 minutes.
If you like your potatoes crispy, then you probably want to bake your potatoes on convection bake. They cook more evenly and crisp more easily.