(Makes 4 servings)
Many deep orange colored foods sooth the fires of inflammation in your body. Here are two of my favorites- sweet potatoes and the spice, turmeric- doing a delicious job of keeping us healthy!
- 2 medium sweet potatoes, washed and pierced in the center with a fork (preferably garnet or jewel yam, but other types will work)
- 1 teaspoon of fresh ginger, finely grated or 1/2 teaspoon powdered ginger
- 1/2-1 teaspoon Curry powder* +
- 1/2 teaspoon turmeric powder
- pinch of cinnamon
- 1/8 teaspoon salt ++ (increase to taste)
- 1 teaspoon extra virgin olive oil
*check the spiciness of your curry powder. If it's very peppery, reduce amount to 1/4-1/2 teaspoon
+ Alternative curry mix: 1/4 teaspoon turmeric; ½ teaspoon cumin; 1/8 teaspoon cinnamon; pinch cardamom; pinch cloves; pinch cayenne (optional)
++ I prefer to use sea salt, because it doesn’t contain additives such as dextrose and you end up needing less salt to season the dish
- Preheat oven to 400°F
- Place sweet potatoes on a low-sided roasting pan and bake for 30-45 minutes or until soft ( to quicken cooking time, cut potatoes in half, lengthwise and place face-down on roasting pan in about a ½ cup of water).
- Remove potatoes from the oven and allow to cool.
- Slice in half, lengthwise and scoop out center flesh, leaving a ¼ inch rim of sweet potato attached to the skim ( this will help hold the skin together).
- Place flesh in bowl and mix the remaining ingredients. Stir until smooth and creamy.
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