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
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 8×8″ 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