Roasted Sweet Potatoes with Apricots and Curried Hempseed
This sweet side dish is deee-lish!
Servings
4 – 6
Ready In:
1 hour
Calories:
?
Good For:
Side Dish
Introduction
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.
Ingredients
- 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
Step 1
Preheat the oven to 375° F. Arrange the sweet potatoes and apricots in a single layer in a large baking dish.
Step 2
Drizzle generously with hemp seed oil, sprinkle with the lemon zest and salt. Cover tightly and bake for 45 minutes.
Step 3
Uncover and return to the oven for 7 to 10 minutes or until the sweet potatoes are lightly browned.
Step 4
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.
Step 5
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.
Step 6
To serve, sprinkle the cooked sweet potatoes with the curried hempseed and fresh parsley.
Note:
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.