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Roasted Sweet Potatoes with Curried Hempseeds

The smoky curry flavor elevates the sweet taste of the sweet potatoes and the hempseeds add a hit of omega 3 to this lovely side dish. Don't you love delicious perfection?

3-4 garnet or jewel sweet potatoes, large chunk
extra virgin olive oil
sea salt
grated zest of 1/2  fresh lemon
1 teaspoon curry powder
1/2 cup shelled hempseeds
2-3 sprigs fresh flatleaf parsley, finely minced

Preheat oven to 375 degrees. Arrange sweet potatoes 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 ffor 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.


Makes 4-6 servings. 


Frey Vineyards
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