Curried sweet potatoes

I love sweet potatoes.

Sweet potato fries [baked, not fried], sweet potato pie, sweet potato bread.  Get in mah bellaay!

So if you’re like me and a.) love sweet potatoes and b.) love indian food you’re in for a treat.  This recipe is magic.  I have to warn you: the curry is intense.  I would recommend either cutting the amount to 2 tsp if you’re eating it right away, or waiting until the next day to eat it.  I made the whole recipe for dinner one night and was semi-overwhelmed by the curry taste, but when I was eating the leftovers for breakfast the next day the taste was much more mild.  So ya, do your thing.  But don’t say I didn’t warn you!

**It’s probably important to note that I used a combination of a garam masala spice and curry powder for my “1 Tbsp”.  That probably makes a difference.  I also substituted dried cherries for the cranberries, and I only used 1/4 cup of red onion because, well, that was how I [mis]read the recipe.



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