A quick and easy, healthy sweet potato dish with a little Indian flare. Perfect to add a little spice to the dinner table!
It’s truly amazing the things that you find when you move. For instance, the life time supply of Kraft Dinner that I found in the back of our cupboard. Seriously, there is SO many boxes of it guys, and it’s not something we ever eat. The Hubster says he bought it from Costco awhile back. Leave it to Costco to sell Mount Kilimanjaro sized boxes of products. I do love Costco though…all those delicious little samples from the nice ladies in white and red aprons! I remember I used to always try to change my appearance so I could go back to the good sample tables twice, and try to pull a fast one on those ladies. Life lesson: Never go to Costco when you are hungry, unless you want to have to sell your first born child to pay for your grocery bill. Side note: Don’t actually try that, they don’t accept children as payment- just visa and cheques.
Anyway, shall we move on to the actual recipe?
You know what is so great about this recipe? Well, many things. It is super healthy, super tasty, super quick, and can be done in one dish. Can I hear it for easy clean-up! That is huge to me now that oh-so-adorable farm house does not come with a dishwasher. You guys know how I feel about easy prep meals, so this one is right up my ally.
Anyone who knows me knows that I <3 sweet potatoes. Like, a lot. Before I met kabocha squash, I had that same, obsessive relationship with sweet potatoes. I had them EVERY day for lunch and sometimes dinner too. If I was doctor Seuss, I would say that I could eat them on a plane or a train, I could eat them in a moat with a goat…you get the picture. They are just such a healthy complex carb, that doesn’t need a whole lot of additions to make them taste amazing. I literally just eat them mashed with sea salt usually. Plain Jane. Delicious.
As good as plain Jane sea salt is, sometimes you just need that little extra kick to make something ordinary extraordinary. This recipe does just that, without adding much extra cook and prep time either. If you need an idea of what to serve these with, I love them as as side to peanut butter lime tilapia. Happy eating!
- 1 Large sweet potato (around 400 grams)
- 3/4 cup Unsweetened vanilla almond milk
- 2 tsp Curry powder
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 1/2 cup Loosely packed cilantro, chopped
- Peel the sweet potato, and cook on HIGH in microwave until soft (about 6-8 minutes)
- Combine all ingredients in a small food processor and process until well mixed.
- Serve and eat!