Curried Spice-Bake Sweet Potatoes


(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


  1. Preheat oven to 400°F
  2. 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).
  3. Remove potatoes from the oven and allow to cool.
  4. 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).
  5. Place flesh in bowl and mix the remaining ingredients. Stir until smooth and creamy. 

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