Roasted Sweet Potatoes with Green Curry Mayo Dip
Ingredients
- 2 large sweet potatoes washed and cut into cubes or wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup mayonnaise I use Veganaise
- 2 tablespoons green curry paste or to taste
- 1 teaspoon honey or maple syrup/coconut sugar for a vegan option
- A pinch of salt
- Optional garnish: Thinly chiffonaded Makrut lime leaves or Thai basil
Instructions
Preheat Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare Sweet Potatoes:
- In a large bowl, toss the sweet potato pieces with olive oil, salt, and optional seasonings like paprika or cinnamon. (To save time to clean, I did it all on a parchment paper on top of the baking sheet.)
Arrange on Baking Sheet:
- Spread the sweet potato pieces evenly on the baking sheet, ensuring they don’t overlap (this helps them roast evenly and become crispy).
Roast:
- Bake for 25–30 minutes, flipping halfway through. They should be golden brown and tender when pierced with a fork.
Make the Dipping Sauce:
- In a small bowl, mix together the Veganaise, green curry paste, honey (or vegan substitute), and salt until well combined.
Serve:
- Remove the sweet potatoes from the oven and garnish with Makrut lime leaves or Thai basil. Serve warm with the green curry mayo as a side dish or snack!
Video
Notes
- For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before roasting, then pat them dry.
- Experiment with spices like cumin, garlic powder, or chili flakes for more flavor variations.