Chef Christina Pirello
Roasted Sweet Potatoes with Apricots and Curried Hempseeds
Category
Side Dish
Servings
4 servings
Prep Time
20 minutes
Cook Time
1 hour
Author:
Chef Christina Pirello
Ingredients
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3 large Garnet Sweet Potatoes or Jewel Sweet Potatoes
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6 dried apricots, halved
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Extra virgin olive oil
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Sea salt
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1/2 organic lemon grated zest
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1 teaspoon curry powder
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1/2 cup shelled hemp seeds
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2 sprigs organic parsley, finely minced
Directions
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 hemp seeds, 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 hemp seeds and fresh parsley.
Recipe Note
You may use sesame seed in place of hemp seeds.
Filed in:
Dried Apricots,
Garnet Sweet Potatoes,
Hemp Seeds,
Jewel Sweet Potatoes,
Organic Lemon,
Organic Parsley,
Roasted,
Roasted Sweet Potatoes with Apricots and Curried Hempseeds,
Side Dish
