INGREDIENTS
1
1/2 cups coconut milk
4
tablespoons raw turbinado sugar, divided
2
tablespoons molasses
1
1/2 teaspoons curry powder
1
teaspoon cinnamon
1/4
teaspoon nutmeg
1/4
teaspoon cardamom
2
lbs peeled sweet potatoes, sliced into 1/16" (or thinner) slices
Kosher
salt
Freshly
ground pepper
Optional
garnish: 1/3 cup toasted chopped pecans
INSTRUCTIONS
Heat
a small sauce pan on medium high heat.
Add
the coconut milk, 3 tablespoons raw turbinado sugar, molasses, curry powder,
cinnamon, nutmeg, and cardamom.
Stir
the sauce until the sugar has dissolved. Turn off the heat and set aside.
Preheat
the oven to 375 degrees F and spray a 8x8" casserole dish with non-stick
spray.
Place
a layer of sweet potato in an overlapping pattern in the baking dish and
lightly season with salt and pepper.
Drizzle
4-5 tablespoons of the sauce over the sweet potatoes.
Repeat
the layers 3 more times.
Pour
the remaining sauce over the top layer and evenly sprinkle 1 tablespoon of raw
sugar over the potatoes.
Bake
uncovered for 50 minutes until the potatoes are fork tender.
Optional
garnish: Sprinkle with toasted chopped pecans - To toast pecans, place chopped
nuts in a non-stick pan on medium-high heat. Stirring occasionally, toast the
nuts until aromatic, approximately 2-3 minutes being careful not to burn.
Cook’s
note: If you plan on doubling the recipe, baking time should be doubled as
well.
Serves
8-10
Source:
pbs.org
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