I’ve got a lot on my plate – no pun intended. College applications are due in the next few months and i’m still scrambling to finish my essay. How am I supposed to tell someone who I am in just 650 words? I am currently at 2,010 words. Its time to take a little dinner break and make something I know will get me through a long night of editing. I made my very favorite Coconut Curry Sweet Potatoes with a farm fresh egg.
Ingredients
Yield: 2 servings Time: 30 minutes
- 2 sweet potatoes, washed and diced with skin on
- 3 Tbsp coconut oil
- 3 Tbsp curry powder
- salt and pepper
- 1/2 can coconut milk
- 2 Tbs
- Egg (optional)
- scallions (optional)
Directions
- Preheat your oven to 375 and spray a baking sheet with nonstick spray.
- Wash and dice your sweet potatoes into small cubes and place in a medium size bowl. Add the coconut oil, curry powder, salt and pepper to the bowl and mix until all the sweet potato cubes are coated.
- Spread the sweet potatoes onto the pan evenly and roast until tender and golden brown.
- Add the sweet potatoes and half a can of coconut milk into a bowl with the 2 Tbsp of butter. Use a potato masher and blend the potatoes until you reach your desired consistency.
- For extra super tastiness top your mashed sweet potato with a crispy fried egg and some fresh chopped scallions.