Roasted Curried Sweet Potatoes

Sweet potatoes taste so good when roasted. As an accompaniment to roast pork, they taste even better if you mix just a little curry powder in with the sweet potatoes as you roast them. I like to use Spice Islands Calcutta Heat for the curry powder which has a bit of chili pepper, garlic and tumeric in it. If you prefer a milder taste use any good curry powder or Garam Masala, a wonderful Indian spice that is a combination of cumin, coriander, black pepper, cinnamon and cloves.

Ingredients:

3 or 4 sweet potatoes peeled and cut into 1 inch pieces

2 tablespoons of good olive oil

1 tablespoon of butter

sea salt and freshly cracked black pepper to taste

1 teaspoon of curry powder or Calcutta Heat, or Garam Masala

zest and freshly squeezed juice of one lemon

1 tablespoon of fresh flat leaf parsley finely chopped

Directions:

Preheat the oven to 450 degrees. Line the inside of a baking pan with non-stick aluminum foil. Melt the butter using a low heat in a pan with the olive oil and stir in the curry power. The heat of the butter and oil will release the wonderful fragrance of the spices. Put the sweet potatoes in the baking pan and toss them with the butter, olive oil and spice mixture. Sprinkle with sea salt and pepper to taste. Sprinkle with the zest and juice of one lemon. Roast for 25 minutes until the potatoes are golden brown. You may want to shake the pan once or twice to help the potatoes brown evenly. Serve hot sprinkled with the finely chopped fresh parsley.