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.