Roasted Sweet Potatoes with Apricots and Curried Hempseed
This sweet side dish is deee-lish!
4 – 6
About this Recipe
By: HempNut Cookbook
This dish is good for any occasion. The ingredients are healthy – and with the curried hempseed – makes for a yummy side dish.
- 3 to 4 garnet or jewel sweet potatoes, cut into large chunks
- 6 to 8 dried apricots, cut in half
- Hemp seed oil
- 4 to 6 teaspoons grated zest of 2 fresh lemons
- a sprinkle of sea salt
- 1 teaspoon curry powder
- 1/2 cup shelled hempseed
- 2 to 3 sprigs fresh parsley, minced
Step by Step Instructions
Preheat the oven to 375° F. Arrange the sweet potatoes and apricots in a single layer in a large baking dish.
Drizzle generously with hemp seed oil, sprinkle with the lemon zest and salt. Cover tightly and bake for 45 minutes.
Uncover and return to the oven for 7 to 10 minutes or until the sweet potatoes are lightly browned.
While the potatoes roast, place the curry powder in a dry skillet over medium heat. Dry roast the curry powder for 1 to 2 minutes.
Reduce the heat to low and stir in the hempseed. Toast, stirring constantly, until the curry powder turns from orange to a vivid yellow; it will return to a lovely orange color as it cools.
To serve, sprinkle the cooked sweet potatoes with the curried hempseed and fresh parsley.
The curried hempseed condiment may be made in advance. Transfer it to a glass jar and let it cool completely before sealing. It will keep for 1 to 2 weeks stored at room temperature.