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Baby Murasaki Sweet Potatoes at Sprouts Farmers Market
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Crispy Baby Murasaki Sweet Potato Roast

Roasted baby Murasaki sweet potatoes with warm spices and a mustard seed-curry leaf tempering.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Indian
Keyword: curry leaves, mustard seeds, roasted vegetables, sweet potato
Servings: 4
Author: Kevin Godbee

Equipment

  • Sheet pan

Ingredients

Roast

  • 1½ lb baby Murasaki sweet potatoes
  • 2 tbsp coconut oil or avocado oil
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ¾ tsp Kashmiri chile powder
  • ½ tsp turmeric
  • salt

Instructions

  • Heat oven to 425°F.
  • Scrub potatoes well. Dry and halve lengthwise.
  • Toss with: 2 tbsp coconut oil or avocado oil, 1 tsp cumin seeds, 1 tsp coriander powder, ¾ tsp Kashmiri chile powder, ½ tsp turmeric, salt
  • Arrange cut side down on a sheet pan.
  • Roast 30–40 minutes until: cut side is deeply browned, centers are creamy