3 sweet potatoes cut in medallions
2 tablespoons of EVOO
4 tsp of curry
1/2 tbsp of garlic chopped
salt and pepper
I cooked them at 325 for 45 minutes, but mostly because I had the oven set for something else. they turned out a little mushy this way.
I liked this shape, I think it did a good job of capturing some of the flavors. If I were to redo this, I'd add more Indian spice - perhaps tumeric? more curry?
The other thing that would have been interesting would have been to have made some indian dip or aioli to go with this. Perhaps a little tamarind or mango chutney?
Okay reader(s) - leave comments with ideas on how to up the flavor on this recipe!
(original recipe found here)