Prep Time: 5 minutes
Cook Time: 25 minutes
Another sweet potato recipe, but this time they are baked in chunks instead of shredded and stir fried. They are delicious and slightly spicy from the curry powder, and the nutritional yeast gives a cheesy flavour which goes perfectly with the sweetness of the sweet potato. The corn starch gives a slight batter over top which adds some nice texture when baked.
- 1 Large Sweet Potato, ends chopped off, peeled and chopped into small chunks or wedges
- 1 tbs Nutritional Yeast
- 1 tsp Curry Powder
- 1/2 tsp Ginger Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Cajun Seasoning, optional
- 1/2 tsp Italian Seasoning
- Few pinches of Sea Salt
- Ground Black Pepper, to taste
- 1 tbs Corn Starch
- 1/2-1 tbs Coconut Oil, liquid
- Preheat oven to 400F.
- In a bowl, add in the chopped sweet potato and melted coconut oil. Toss to coat the chunks with the oil then add in all of the rest of the ingredients except for the corn starch. Toss again to coat.
- Get out a baking pan and line with tin foil. Lay the sweet potato chunk on the pan in a single layer and bake for 25 minutes. You may want to remove them half-way to turn them over, but I usually don't bother.
- When they have finished baking, remove and serve. I love drizzling some white vinegar or balsamic vinegar on top and having them with ketchup and/or relish or mustard. These are great for a "french fry fix" or as a fun side to a meal. In the photo I used for this, I was serving them on top of a salad with some stir fried bell pepper and cabbage.
I'm sure these may even freeze well! I have been making them every day for the past few days, so it might be helpful for me to test that out so I don't have to keep making them "from scratch" every day.