Curried Coconut Sweet Potato

I love coconut milk and as a Southern girl, I'm a sucker for sweet potatoes so, when I found this recipe in Spices of Life, I couldn't wait to try it.

I made a few adjustments to the recipe, but give a try and let me know what you think!

Serves 6

Ingredients:

4 sweet potatoes

2 medium red onions, diced

1 T grapeseed oil

3/4 cup fresh basil, cut into thin shreds

Curry Seasonings:

2 tsp hot pepper flakes

3 inches fresh ginger, peeled

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp pepper

1/2 tsp salt

Sauce:

2 (13.5 oz) cans coconut milk

7 T fish sauce

4 T agave nectar (agave nectar is a healthy substitute for sugar)

Peel and cut sweet potato into 1 inch pieces.

Grind curry seasonings together in a food processor until it forms a coarse powder.

Add oil to a large pot or Dutch oven and heat until hot. Add curry seasonings and red onions. Stir over medium-low heat until onions are somewhat tender. Add sauce and bring to a boil. Add sweet potato and bring to a boil. Then turn the heat down to low, cover and let simmer for 20 minutes or until potatoes are tender. Turn off the heat, stir in the fresh basil and save some for garnish.

I served my curry with a combination of brown and black rice.

Health Benefits:

Coconut Milk:

Though fatty, coconut fats are the "good" type of saturated fats that your body can process, which means it can be easily metabolized and turned into energy. Coconuts are known to strengthen the immune system, promote healthy cholesterol and cancer prevention.

Sweet Potatoes:

Sweet potatoes are "good" carbs. They are also rich in vitamin A and C. One sweet potato contains five times the daily allowance of vitamin A. Apparently they are also good for stomach ulcers, colon issues, and low blood pressure.