Perfect for Thanksgiving, these easy sweet potatoes are a savory side. I like this recipe from my cookbook because it goes together in minutes and can be made in advance - decreasing last minute stress in the kitchen. Maharajah Curry Powder from The Cooking School Spice Collection makes these special.
Roasted Curried Sweet Potatoes
4 small sweet potatoes, about 1-1/2 pounds
3 tablespoons butter
1 teaspoon curry powder
Preheat oven to 425˚.
Peel potatoes and cut into 1-inch pieces. Melt butter in an 8x11-inch baking dish; stir in curry powder. Add potatoes and toss to coat evenly with butter mixture. Bake 30-35 minutes, stirring twice, until browned and soft. Serves 4-6.
Leigh's tips: Prepare early in the day, cover and refrigerate until ready to bake. Substitute chili powder for the curry for a southwestern twist.