Almost a year ago I was at Trader Joe’s browsing all the fun foodstuffs to make x-mas gift baskets and on a whim I bought a jar of coconut oil for myself because I’d been seeing it mentioned on a lot of blogs.
Yeah, you can see how quick I am to be adventurous in the kitchen (and why I rarely post recipes…)
I was finally inspired by a recipe I saw in a cookbook and made these sweet potatoes. Two nights in a row. They are amazing. Nathan formerly “didn’t like sweet potatoes” and now he does.
Your house will smell lovely and coconutty, but you can’t really taste coconut in the potatoes. Strange stuff, coconut oil.
Indian Roasted Sweet Potatoes with Coconut Oil
-Two really big sweet potatoes, peeled and cut into 1″ cubes (btw anyone have a recommendation for a good potato peeler? I used a cheapo standard carrot peeler and my hand felt sore after just two potatoes.)
-3 T coconut oil (melted in the microwave, 40 seconds or so)
-2 t curry powder
-1 t turmeric (this spice is already in a lot of curry powders, but it’s supposed to have wonderful health benefits so I added more.)
-1 t salt
Toss potatoes with all other ingredients and bake at 350 degrees for 25 minutes or until easily pierced with a fork and starting to brown.
And here’s one of Jane, because I miss keeping this blog as a diary of life. She’s getting so big and talking so much and loves to put on anyone’s shoes and shuffle around the house. Here she is in my flowered Doc Martens (circa 1997) that I took out for the first time this fall. Yup, nothing says fall like sweet potatoes and pulling out the old boots.