Roasted Sweet Potatoes with Apricots and Curried Hempseeds
By Chef Christina Pirello


3 large Garnet Sweet Potatoes or Jewel Sweet Potatoes
6 Dried Apricots halved
Extra Virgin Olive Oil
Sea Salt
1/2 Organic Lemon grated zest
1 teaspoon Curry Powder
1/2 cup Shelled Hemp Seeds
2 sprigs Organic Parsley finely minced


Preheat oven to 375 degrees.

Arrange sweet potatoes and apricots in a large baking dish, avoiding overlap. Drizzle generously with oil; sprinkle with salt and lemon zest.

Cover tightly and bake for 45 minutes. Remove cover and return to oven until the sweet potatoes are lightly browned, 7-10 minutes.

While the potatoes roast, heat curry powder in a dry skillet over medium heat. Dry roast the curry for 1-2 minutes.

Reduce heat to low and stir in hempseeds, toasting, stirring constantly, until the curry turns from orange to a vivid yellow; it will return to a lovely orange color as it cools. (Transfer to a glass jar and cool completely before sealing. Condiment will last, in a sealed jar, for 1-2 weeks.)

To serve, sprinkle cooked sweet potatoes with curried hempseeds and fresh parsley.


You may use sesame seed in place of hempseeds.