Roasted Yams With Coconut Curry Dip Recipes

CURRY ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 200°C/400°F.
• Place the cubed sweet potatoes in a large mixing bowl.
• Pour over the oil and spices. Transfer to a large sheetpan.
• Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
• Remove from the oven and serve.

ROASTED YAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

ROASTED SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.

COCONUT YAM CURRY SOUP

Steps:

• Chop onions and garlic and sauté in butter in a large saucepan until onions are translucent but not brown.
• Meanwhile puree yams one at a time in a blender with ½ cup soymilk each and add to saucepan.
• Add bouillon, curry powder, pepper and coconut milk and heat until bouillon is incorporated, five to ten minutes.
• Garnish with cilantro and serve with naan bread or Rycrisp.

ROASTED YAMS WITH COCONUT CURRY DIP

Steps:

• INSTRUCTIONS: Preheat oven to 400°. Spread the yams on 1-2 sheet pans and toss with the olive oil, cumin and a generous sprinkling of salt and pepper. Coat well. Bake for approximately 25 minutes, until fork tender. In a mixing bowl, combine the sour cream, coconut milk, cumin, curry powder and chives. Season to taste with salt and pepper and serve with the yams.