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2-3 large jewel yams

2 tablespoons coconut oil

2 cloves garlic, grated

1 inch knob ginger, grated

1 inch knob turmeric, grated (or 1/2 teaspoon ground turmeric)

1 teaspoon ground onion

1 teaspoon curry powder

1/2 teaspoon cumin seeds

sea salt to taste

optional: coconut yoghurt to top


Preheat oven to 400 F

Scrub yams well, leaving skin on. Using aΒ sharp knife, slice into thick wedges. Set aside.

In a large cast iron pan, add melted coconut oil, then sweet potato wedges and coat well with hands. Add grated ginger, garlic and turmeric and coat again with hands. In a small bowl, combine dry spices. Sprinkle over wedges and coat well once more. Season with salt.

Roast for 45 min to an hour until soft and crispy on the edges. Serve plain or with a dollop of coconut yogurt.

 

 

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