Diced Sweet Potatoes with Curry
Sweet potatoes have a lower glycemic index rating (how fast a food raises your blood sugar) than other potatoes and contain sooo many good-for-you vitamins and minerals. I try to include them each week in my family’s meal plan. This recipe creates a quick and easy side dish that you can use for breakfast, lunch and dinner! The coconut oil and curry flavors are a perfect compliment to the natural sweetness of the sweet potato.
2 T coconut oil*
2 sweet potatoes**
1 tsp butter (optional)
Peel your sweet potatoes and diced them into 1/2” pieces
In a large skillet over medium heat, warm coconut oil until a drop of water sizzles
Put all the sweet potatoes in at once and try to get them in a single layer
Saute until they start to get golden brown or your preferred level of toastiness
Test one and if they’re almost soft and your level of doneness, sprinkle a light dusting of garlic powder and curry seasoning over potatoes, stir until evenly coated
Add the 1 tsp of butter to pan, let melt and then stir the potatoes to evenly coat
Immediately sprinkle lightly with salt-not too much!
Remove from heat and let cool before storing
I prep a batch of these most Sundays and then use them for breakfast with a runny egg and avocado, add to my lunch alongside some steamed spinach and a protein and they always come in handy as a quickly reheated side dish for dinner.
*The coconut oil does add a coconut flavor to these potatoes, which is totally complimentary with curry seasoning. But, if you don’t like either, feel free to use another lightly-flavored healthy oil and only use the garlic and salt for seasoning.
**Depending on the monstrosity (and actual kind) of your potatoes, this recipe makes anywhere from 5-7, 1/2 c. servings. I always measure out and weigh my cooked sweet potatoes and then look it up on My Fitness Pal to see the carbohydrate count. I’m terrible at guessing the carbs in potatoes!